Blueberry Muffins Recipe with Sour Cream is easy and only takes a few minutes to whip up. They are perfect for breakfast, brunch, or a snack. We eat fresh blueberries just about every day because they are good for us. There were a few weeks earlier this year that we couldn’t find them in the stores but we have been able to find them since. We buy two large containers every. single. week.
Breakfast is the meal we like to fit in blueberries. We eat them in our oatmeal, both baked in a casserole and cooked on the stovetop and also in a healthy smoothie.
We chose to use unsweetened applesauce instead of vegetable oil in our delicious muffins to make them a little better for us. I try to make little swaps like this every chance I get. Sure, they come out a little different this way, but that is okay with us.
Ingredient Notes
Fresh berries and a few basic ingredients are all you need to make this easy blueberry muffin recipe.
Sugar – regular granulated sugar.
Unsweetened Applesauce – we keep this on hand and use it instead of oil in many baked recipes.
Eggs – we use large eggs.
Vanilla – pure vanilla extract, not imitation.
Flour – good ol’ all purpose flour.
Baking Powder
Baking Soda
Salt
Sour Cream – we use low-fat and it works well. You can use full fat if you like.
Fresh Blueberries – Frozen blueberries can be used, King Arthur has a great how-to article, check it out if you want to use frozen blueberries.
Cooking Spray – we don’t use paper liners, we coat our muffin tin with a little cooking spray. This isn’t necessary if you use cupcake liners.
How to Make Blueberry Sour Cream Muffins
- Whisk flour, baking powder, baking soda and salt together in a medium bowl.
- In a large bowl whisk eggs until frothy, gradually add sugar while continuing to whisk, slowly whisk in applesauce and vanilla.
- Alternately add half dry ingredients and sour cream to wet ingredients, with a large spoon or rubber spatula, and mix until just combined. Do not over mix. Gently fold in blueberries.
- Divide batter between 12 muffin cups sprayed with cooking spray or lined with paper liners. Bake at 400° for 18 – 20 minutes, or until golden and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 5 minutes before moving to a cooling rack.
Substitutions
Substitute vegetable oil, canola oil or melted butter (let the butter cool before proceeding with the recipe) for the unsweetened applesauce.
Swap the cup of sour cream for a cup of plain yogurt or greek yogurt.
Use half whole wheat flour and half white flour.
Top your muffins with a brown sugar streusel; mix ½ cup brown sugar, ½ cup walnuts or pecans and a teaspoon of cinnamon together in a small bowl and distribute evenly on the top of the muffin batter before baking.
If you don’t have a muffin pan the aluminum cupcake liners can be used without a muffin pan. This is also a great tip when making cake and you have a little batter left over and don’t want to use a muffin tin because it is only a couple of cupcakes.
If you don’t have a wire rack to cool your muffins on that is okay! I didn’t have one for many years, it just takes your baked good a little longer to cool.
Tips
We reserve some of the blueberries to put on top of the muffins before we put them into the oven. You could also just use extra blueberries. I mean, you can’t have too many blueberries, right?!
You can mix the wet ingredients in a stand mixer and then add the dry ingredients and sour cream alternately then mix until just combined. I prefer to mix them by hand.
Run a knife around between the muffin and muffin pan to loosen them before you try to take them out of the pan.
Storage
Store cool muffins in an airtight container at room temperature for about 3 days.
More Muffin Recipes You Might Like
Strawberry Chocolate Chip – such a perfect combo.
Pumpkin Oat – pumpkin-y and spicy and delicious.
Double Chocolate Banana Oatmeal – a chocolate muffin with chocolate chips, banana and oats. Yummy!
White Chocolate Chip Craisin – a sophisticated muffin if I do say so myself.
We hope you like this blueberry muffins recipe with sour cream as much as we do. Homemade muffins are perfect with a cup of coffee or an ice cold cup of milk. The best part is that you can make these the night before for a quick breakfast on busy mornings.
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Sour Cream Blueberry Muffins
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 1 cup sugar
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 cup low fat sour cream
- Cooking spray
Instructions
- Preheat oven to 400°. Spray twelve muffin cups with nonstick cooking spray.
- Whisk flour, baking powder, baking soda and salt together in a medium bowl; set aside. In a large bowl whisk eggs until frothy, slowly whisk in sugar, then applesauce, then vanilla. Add half the flour mixture, then half the sour cream, then the other half of the flour mixture then the other half of the sour cream combining after each addition. Gently fold in blueberries.
- Divide between muffin cups and bake until light golden and a toothpick inserted into the center comes out clean, 18 -20 minutes. Cool 5 minutes then transfer to a wire rack to cool.
Notes
Nutrition
Recipe adapted from Taste Of Home.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.