Go Back
blueberry muffin on a small cake pedestal
Print

Blueberry Sour Cream Muffins

Blueberry Sour Cream Muffins that are moist, tangy, and bursting with blueberries. Sprinkle these muffins with coarse sugar for a delicious bakery-style breakfast at home.
Course Breakfast
Cuisine American
Keyword blueberry muffins, muffin
Prep Time 5 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings 6 muffins
Calories 275kcal
Author Emily Bruno

Equipment

  • 1/4 Cup Cookie Scoop

Ingredients

  • 1 cup flour
  • 1/4 tsp baking soda
  • 1/4 heaping tsp salt
  • 1 egg
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 3/4 cup fresh blueberries
  • Turbinado sugar

Instructions

  • Preheat oven to 375 degrees. Line muffin tin with six paper liners.
  • Stir together flour, baking soda, and salt. Set aside.
  • Whisk the egg continuously while gradually adding the sugar.
  • Continue whisking while slowly pouring in the oil until the mixture is well combined.
  • Whisk in the vanilla.
  • Add flour mixture alternately with the sour cream.
  • Gently fold in the blueberries.
  • Scoop the batter into the prepared muffin tin, filling each cup nearly full.
  • Sprinkle with turbinado sugar.
  • Bake for 20-25 minutes or until a toothpick inserted in centers comes out clean.
  • Cool in pan for 5 minutes before transferring to a wire rack to cool completely.