Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Sour Cream Blueberry Muffins
These Sour Cream Blueberry Muffins are the fluffy, flavorful, sharable treat that beats them all. The sour cream is totally a secret ingredient — you can’t taste it, but you’ll taste its effects: It makes them light, moist and utterly delicious.
5
from 1 vote
Cook Mode
Prevent your screen from going dark
Servings
16
(3T) muffins
Calories
150
kcal
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Ingredients
1x
2x
3x
2
cups
blueberries
275g
2
cups
all-purpose flour
240g + 1 tablespoon (10g) extra for tossing the blueberries in
2
teaspoons
baking powder
10g
½
teaspoon
kosher salt
4g
½
cup
sour cream
135g
1
cup
granulated sugar
200g
1
tablespoon
orange zest
¼
cup
vegetable oil
54g
¼
cup
milk
70g
¼
cup
orange juice
60g
2
large eggs
1 ½
teaspoons
pure vanilla extract
7g
2
tablespoons
raw sugar
for sprinkling (32g)
Equipment
Kitchen scale
Muffin tin
Parchment paper cupcake liners
Zester
Citrus juicer
Large mixing bowl
Whisk
Rubber spatula
Cookie scoop (1.5-tablespoon)
Wire cooling rack
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
Preheat the oven to 400°F. Line a muffin tin with baking cups, then spritz with baking spray. Set aside.
Toss the blueberries with a tablespoon of flour in a small bowl, and set aside.
Measure the rest of the flour (2 cups), baking powder and kosher salt in a medium bowl. Whisk to combine. Set aside.
Combine the sour cream, vegetable oil, sugar and orange zest in a large bowl. Mix together until combined and smooth.
Measure in the milk, orange juice, eggs and vanilla extract. Whisk together until well-combined and incorporated.
Slowly sprinkle the dry ingredients into the wet ingredients, mixing with a rubber spatula until just combined.
Add the blueberries to the batter, gently stirring until just combined.
Scoop the batter into the prepared baking cups. (I added 3 tablespoons of batter to each.)
Sprinkle the raw sugar over the tops of the muffins, then transfer to the preheated oven.
Bake the muffins for 25-28 minutes, or until the tops have browned slightly and an inserted toothpick comes out clean.
Let the muffins cool for 15-20 minutes, then enjoy with a favorite breakfast beverage!
Video
Nutrition
Serving:
1
muffin
Calories:
150
kcal
Carbohydrates:
30
g
Protein:
3
g
Fat:
2
g
Saturated Fat:
1
g
Polyunsaturated Fat:
0.3
g
Monounsaturated Fat:
1
g
Trans Fat:
0.002
g
Cholesterol:
25
mg
Sodium:
85
mg
Potassium:
114
mg
Fiber:
1
g
Sugar:
17
g
Vitamin A:
100
IU
Vitamin C:
4
mg
Calcium:
42
mg
Iron:
1
mg
Keyword
blueberry, blueberry recipe, Breakfast, breakfast recipe, easy breakfast recipe, easy muffin recipe, muffin recipe, sweet breakfast
Course
Breakfast & Brunch
Cuisine
American
Tried this recipe?
Let us know
how it was!