Sour Cream Blueberry Muffins
on May 27, 2024
These bakery style Sour Cream Blueberry Muffins are bursting with fresh juicy blueberry flavor and a hint of lemon. A classic muffin that always tastes delicious!
These easy sour cream and blueberry muffins are so soft and fluffy and full of flavor! They are perfect for a breakfast with your morning coffee, or a little something sweet to get you through the work day.
By using sour cream, these muffins are super moist and have the best texture. Lemon zest adds a lovely pop of flavor that makes these taste like something from your favorite bakery!
Ingredients needed
- all purpose flour
- salt
- baking powder and baking soda
- sour cream
- sugar
- eggs
- butter
- lemon zest
- fresh blueberries
How to make sour cream blueberry muffins
Step 1: Line a muffin tin with 12 liners and preheat your oven to 350 degrees.
Recipe Tip
I always use parchment paper muffin liners when making muffins, as nothing will stick to them. They are the best!
Step 2: Whisk together the wet ingredients in a bowl: sour cream, sugar, eggs, melted butter, and lemon zest.
Step 3: In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
Step 4: Reserve 2 tablespoons of the flour mixture and toss it with the blueberries in a bowl. This will help the blueberries not sink to the bottom of the muffins when they bake.
Step 5: Add the dry ingredients to the wet and mix until just combined. Do not over mix, as this will result in dense muffins.
Step 6: Fold the fresh blueberries into the muffin batter using a rubber spatula.
Step 7: Distribute the blueberry muffin batter into the lined muffin tin.
Bake the sour cream blueberry muffins at 350 degrees for 20 – 23 minutes, until a toothpick inserted comes out clean.
Once the muffins are finished baking, remove them onto a wire cooling rack to cool completely.
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Sour Cream Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup sour cream
- ¾ cup sugar
- 2 eggs
- ½ cup unsalted butter, melted
- 1 tablespoon fresh lemon zest
- 1 ¼ cups fresh blueberries, rinsed and patted completely dry
Instructions
- Line a muffin tin with 12 liners. Spray with cooking spray unless you are using parchment paper liners.
- Preheat the oven to 350 degrees
- Whisk together the sour cream, sugar, eggs, melted butter, and lemon zest in a bowl.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda
- Reserve 2 tablespoons of the flour mixture and toss it with the blueberries in a bowl. This will help the blueberries not sink to the bottom of the muffins when they bake.
- Add the dry ingredients to the wet and mix until just combined. Do not over mix.
- Fold in the blueberries
- Pour the sour cream blueberry muffin batter into the lined muffin tins
- Bake the blueberry muffins at 350 degrees for 20 – 23 minutes, until a toothpick inserted comes out clean
- Remove muffins onto a wire cooling rack to cool completely
