Fluffy Sour Cream Blueberry Muffins – Easy Recipe
Get ready to bake the most unbelievably fluffy and tender blueberry muffins you’ve ever tasted! The secret ingredient? Sour cream! It lends an incredible moistness and a slight tang that perfectly complements the bursting sweetness of fresh blueberries, making for an irresistibly easy breakfast or snack.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- ½ cup (1 stick) unsalted butter, melted and cooled slightly
- ¾ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
- Optional: 1 tablespoon turbinado sugar for topping
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease generously.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the egg, melted butter, sour cream, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula just until combined and no dry streaks of flour remain. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries. If using frozen blueberries, toss them with a tablespoon of flour from the measured amount before adding to prevent them from sinking.
- Divide the batter evenly among the 12 muffin cups. If desired, sprinkle a little turbinado sugar on top of each muffin for a sparkling, crunchy crust.
- Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until the muffins are golden brown and a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
