Sour Cream Blueberry Muffins

A bowl of Blueberry Sour Cream Muffins in a bowl on a pink surface surrounded by more muffins, orange wheels and blueberries

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.

Prep Time 15

Cook Time 25

Servings (3T) muffins

Calories 150kcal

Ingredients

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)

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!

Nutrition