These bakery-style Sour Cream Blueberry Muffins are packed with fresh, juicy blueberry flavor and a bright hint of lemon. Soft, moist, and tender, they taste like they came from your favorite bakery.
These sour cream and blueberry muffins are easy to make and deliver a light, fluffy crumb with exceptional moisture thanks to the sour cream. They’re ideal for a relaxed weekend breakfast, to enjoy with your morning coffee, or as a sweet treat to pack for lunch or an afternoon snack. A tablespoon of fresh lemon zest brightens the batter and creates a subtle citrus note that complements the blueberries perfectly.
Ingredients needed
- All-purpose flour
- Salt
- Baking powder and baking soda
- Sour cream
- Sugar
- Eggs
- Unsalted butter (melted)
- Lemon zest
- Fresh blueberries
How to make sour cream blueberry muffins
Step 1: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray the cups with nonstick spray. Parchment cupcake liners are especially handy because nothing sticks to them.
Recipe Tip
Parchment paper muffin liners make cleanup easier and prevent sticking. If you prefer, lightly grease the muffin tin instead.
Step 2: In a medium bowl, whisk together the wet ingredients: 1 cup sour cream, 3/4 cup sugar, 2 eggs, 1/2 cup melted unsalted butter, and 1 tablespoon fresh lemon zest. Mix until smooth and well combined.
Step 3: In a separate bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda.
Step 4: Reserve 2 tablespoons of the dry flour mixture and toss those tablespoons with 1 1/4 cups fresh blueberries. Coating the berries in flour helps prevent them from sinking to the bottom of the muffins during baking.
Step 5: Add the remaining dry ingredients to the wet ingredients and fold together gently until just combined. Be careful not to overmix; a few small lumps are fine. Overmixing develops gluten and can make muffins dense instead of tender.
Step 6: Gently fold the floured blueberries into the batter with a rubber spatula, folding only until the berries are evenly distributed.
Step 7: Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about three-quarters full so the muffins can rise without spilling.
Bake: Bake at 350°F (175°C) for 20–23 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Ovens vary, so start checking at the 20-minute mark.
When the muffins are done, remove them from the oven and transfer to a wire rack to cool completely. Cooling helps set the crumb and makes them easier to handle.
More Muffin Recipes You’ll Love
- Cake Mix Blueberry Muffins
- Pancake Muffins
- Bakery Style Chocolate Chip Muffins
- Healthy Banana Muffins
- Applesauce Muffins
- Banana Bread Muffins
- Chocolate Banana Muffins
- Mini Blueberry Muffins
- Cake Mix Chocolate Chip Muffins
Sour Cream Blueberry Muffins
Cook: 20 mins
Total: ~30 mins
Servings: 12 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 dry
Instructions
- Line a 12-cup muffin tin with paper liners or grease the cups. Preheat the oven to 350°F (175°C).
- Whisk together the sour cream, sugar, eggs, melted butter, and lemon zest in a medium 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 to prevent them from sinking.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Fold the floured blueberries gently into the batter.
- Divide the batter among the muffin cups and bake 20–23 minutes, until a toothpick inserted comes out clean.
- Cool on a wire rack before serving.
Nutrition
Per muffin: Calories: 249 kcal; Carbohydrates: 32 g; Protein: 4 g; Fat: 12 g; Sugar: 15 g. Values are approximate.