This blueberry muffin recipe with sour cream makes for the softest, sweetest little bakery-style muffins you've ever tasted, and it's probably the only blueberry muffin recipe you'll ever need.
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These blueberry muffins are everything you know and love about the classic, but they're just better.
Sour cream is the secret weapon for ultra-soft muffins. I use it in pretty much all of my muffin recipes, like these delish bakery-style cranberry orange muffins and my favorite white chocolate raspberry muffins. Not only does it add the perfect touch of sour to balance out all of that sweet, but it's one of the easiest ways to add a ton of moisture to your baked goodies without thinning out your batter.
Munch on these muffins year round, they're phenomenal with fresh or frozen blueberries. Lemon zest kicks these puppies up a few notches, but it's totally optional.
Ingredients
- butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- lemon zest
- sour cream
- milk
- flour
- baking soda
- baking powder
- salt
- blueberries
- white chocolate (optional)
Instructions
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners or parchment paper. Set aside.
2. In a medium mixing bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium until creamed and stiff peaks are formed, about 4-6 minutes. Scrape down the sides and bottom of the bowl as needed.
3. Add the eggs one at a time, beating on low before increasing the speed to low-medium for 30 seconds - 1 minute each, until incorporated. Add the vanilla, lemon zest and sour cream, mixing for an additional 30-45 seconds, until fully combined. Whisk in the milk.
4. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Pour the wet ingredients into the dry and mix gently until everything is just beginning to combine. Scrape the bottom of the bowl to ensure all of the flour gets incorporated. Some clumps and streaks of flour should remain. Gently fold in the blueberries and white chocolate (if using).
5. Spoon the batter into the lined muffin pan, filling the liners to the top. Bake the muffins for 5 minutes at 425ºF (218ºC), then reduce the temperature to 350ºF (177ºC) and continue baking for 17-22 minutes, until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to set in the muffin pan on a wire rack for 10 minutes before removing them from the muffin pan to cool.
Kitchen Tip: For an extra hit of lemon goodness, separate a tablespoon or two of the granulated sugar and use your fingertips to pinch and rub it together with the lemon zest in a small bowl before adding it to the wet ingredients. I promise you won't regret it.
Substitutions
- Blueberries - if you can't get your hands on decent fresh blueberries, frozen blueberries work just as well, just add them straight to the batter while they're still frozen. You may need to add a minute or two to your overall bake time, just make sure to check with a toothpick for doneness.
- White Chocolate - I love using a nice, giant bar of white chocolate for these muffins, but white chocolate chips work great too. Swap for dark or semi-sweet chocolate or omit it altogether! This blueberry muffin recipe with sour cream is delicious no matter what.
- Sour Cream - Sour cream keeps these muffins ultra-tender, but this recipe also works great with greek yogurt, ricotta, or you can even go wild and use softened cream cheese.
Storage
Store - Store any leftover muffins, covered, at room temp for up to 5 days.
Freeze - For longer storage, tightly wrap and freeze the sour cream blueberry muffins for up to 2 months. Make sure to label and date your muffins so they don't end up forgotten about!
Looking for more muffin recipes with sour cream? Try my bakery-style s'mores muffins, these triple chocolate brownie muffins or my all-time favorite white chocolate raspberry muffins!
Related
Recipe
Blueberry Muffins with Sour Cream
Print RecipeIngredients
Wet Ingredients
- ½ cup butter softened
- ½ cup granulated sugar (100 g)
- ½ cup light brown sugar (100 g) packed
- 2 eggs large
- 2 teaspoon vanilla extract
- 2 tablespoon lemon zest
- ½ cup sour cream (120 g)
- ¼ cup milk
Dry Ingredients
- 2.5 cup all purpose flour, spooned & leveled (360 g)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Mix Ins
- 6-8 oz white chocolate chopped (optional)
- 1 pint blueberries fresh or frozen
Instructions
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners or parchment paper. Set aside.
- In a medium mixing bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium until creamed and stiff peaks are formed, about 4-6 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs one at a time, beating for 30 seconds - 1 minute, until incorporated. Add the vanilla, lemon zest, and sour cream, mixing for an additional 30-45 seconds, until fully combined. Whisk in the milk. Some separation may occur.
- In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry and fold gently until everything is just combined. Some clumps and streaks of flour should remain. Gently fold in the blueberries and white chocolate (if using).
- Spoon the batter into the lined muffin pan, filling them to the top. With the rack positioned in the center, bake the muffins for 5 minutes at 425ºF (218ºC), then reduce the temperature to 350ºF (177ºC) and continue baking for 17-22 minutes, until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to set in the muffin pan on a wire rack for 10 minutes before removing them from the muffin pan to cool.
Notes
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- Blueberries - if you can't find any decent fresh blueberries, frozen blueberries will work great in this muffin recipe. Add them to the batter while they're still frozen. You may need to add a minute or two to your overall bake time, just make sure to check with a toothpick for doneness.
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- White Chocolate - I love using a nice, giant bar of white chocolate for these muffins, but white chocolate chips are also delicious. I find that a high-quality bar of white chocolate tends to be a little less overwhelmingly sweet, and a little smoother. Dark chocolate or semi-sweet chocolate chips would also be fantastic in this recipe, but you'll want to omit the lemon zest.
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- Sour Cream - sour cream keeps these muffins ultra-tender, but you can definitely substitute it for greek yogurt, ricotta, or even softened cream cheese!
Nutrition
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.
Maddie
My daughter and I made these yesterday and they turned out great! Thanks for sharing.
Sarah Greene
Yay!! So glad you guys loved them, Maddie.