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    Home » Recipes » Breakfast

    Sour Cream Blueberry Muffins

    by Mindy Boyd · Published: May 29, 2022 · Updated: Oct 14, 2024

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    ⏲️ 30 minutes mins
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    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.

    One blueberry muffin on a small white plate with blue dots.

    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.

    Six blueberry muffins and a couple of blueberries on a white plate.

     

     

    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.

    The ingredients needed to make blueberry sour cream muffins.

     

    How to Make Blueberry Sour Cream Muffins

    1. Whisk flour, baking powder, baking soda and salt together in a medium bowl.
    2. In a large bowl whisk eggs until frothy, gradually add sugar while continuing to whisk, slowly whisk in applesauce and vanilla.
    3. 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.
    4. 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.
    Four bowls, each containing some of the ingredients to make muffins.

    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 1/2 cup brown sugar, 1/2 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.

    A close up of the mixed muffin batter without the blueberries.
    The mixed up muffin batter in a large glass bowl.

    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.

    The unbaked muffin batter in a twelve cup muffin tin.

    Storage

    Store cool muffins in an airtight container at room temperature for about 3 days.

    A shallow white bowl filled with blueberry muffins.

     

    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.

    A muffin tin with twelve baked muffins in it.

    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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    One blueberry muffin on a small white plate.

    Sour Cream Blueberry Muffins

    Mindy Boyd
    Blueberry Muffins Recipe with Sour Cream is easy and makes a fluffy light and airy muffin studded with fresh blueberries you will love.
    5 from 9 votes
    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Brunch, Snack
    Cuisine American
    Servings 12 muffins

    Ingredients
      

    • 2 cups flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 2 eggs
    • 1 cup sugar
    • 1/2 cup unsweetened applesauce
    • 1 tsp vanilla
    • 1 cup low fat sour cream
    • Cooking spray
    Get Recipe Ingredients

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    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

    Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
     
    Nutritional information is approximate.
     
    See tips, notes, and suggestions in the post above.
     
    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    Calories: 182kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 205mg | Potassium: 81mg | Fiber: 1g | Sugar: 18g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
    Tried this recipe?Let us know how it was with a comment below.

    Recipe adapted from Taste Of Home.

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