Sour Cream Blueberry Muffins

Craving a fluffy, tender muffin with a burst of juicy blueberries? Look no further than these Sour Cream Blueberry Muffins—the perfect balance of sweetness and tang! The secret to their incredible texture lies in the addition of sour cream, which keeps the muffins moist and soft.

Combined with fresh or frozen blueberries, this treat is sure to delight your taste buds with every bite. Whether for breakfast, a snack, or a dessert, these muffins are a crowd-pleaser. Let’s dive into the recipe!

Ingredients List

To bake the perfect Sour Cream Blueberry Muffins, we need the following ingredients to ensure the right texture, flavor, and sweetness:

Muffin Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups full-fat sour cream, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 4 tablespoons (½ stick) salted butter, melted and cooled
• ¼ cup vegetable oil
• 2 cups fresh or frozen blueberries (do not thaw if frozen)
• Coarse sugar, for topping

Required Kitchen Tools

Having the right tools will make preparing these muffins even easier and ensure that everything turns out just right. Here’s a list of essential tools to have on hand:

1. Muffin Tin: A standard 12-cup muffin tin will work, but if you want to make a larger batch, ensure you have enough cups or an additional tin for 16 muffins.
2. Paper Liners: These liners help prevent sticking and make cleanup a breeze.
3. Mixing Bowls: You’ll need one large mixing bowl for the dry ingredients and a medium-sized bowl for the wet ingredients.
4. Whisk and Rubber Spatula: A whisk is perfect for mixing dry ingredients, and a rubber spatula helps gently fold the ingredients without overmixing.
5. Ice Cream Scoop: Using an ice cream scoop helps portion out the batter evenly, ensuring all your muffins are the same size and cook uniformly.
6. Cooling Rack: After baking, it’s important to cool the muffins on a wire rack to prevent them from getting soggy.

These tools will help you prepare your muffins with ease and make the entire process a lot more enjoyable.

Muffin Preparation

Creating the perfect Sour Cream Blueberry Muffins is all about gentle mixing and proper folding. Follow the steps below to ensure a soft, fluffy texture and a delightful flavor in every bite.

Mixing the Ingredients

1. Whisk the Dry Ingredients: Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. This ensures that the dry ingredients are evenly distributed and that your muffins rise beautifully during baking.
2. Prepare the Wet Ingredients: In a medium bowl, whisk together the sour cream, eggs, and vanilla extract until the mixture is smooth and combined.
3. Combine Wet and Dry Ingredients: Slowly add the sour cream mixture to the dry ingredients. Use a rubber spatula to gently stir the mixture until just combined. Be careful not to overmix; the batter will be thick and lumpy, which is perfectly fine! Overmixing can lead to dense muffins, so stop mixing as soon as the dry ingredients are incorporated.
4. Add the Butter and Oil: Next, gently stir in the melted butter and vegetable oil. These ingredients add moisture to the muffins, ensuring they stay soft and tender.
5. Fold in the Blueberries: Carefully fold in the blueberries, making sure not to crush them. If you’re using frozen blueberries, don’t thaw them, as this can cause the batter to turn purple and affect the texture.

Baking the Muffins

Now that you’ve prepped the batter, it’s time to bake your Sour Cream Blueberry Muffins to perfection!

Filling the Muffin Tin

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 16-cup muffin tin with paper liners to prevent the muffins from sticking.
2. Scoop the Batter: Using an ice cream scoop, portion the muffin batter evenly into the muffin cups. Fill each cup all the way to the top to ensure that you get those bakery-style, domed muffin tops.
3. Top with Coarse Sugar: Sprinkle about 1 teaspoon of coarse sugar on top of each muffin. This creates that lovely, sweet, crunchy topping that you’ll love on every bite.

Baking

4. Bake the Muffins: Place the muffin tin in the preheated oven and bake for about 20 minutes. The muffins should be golden brown on top, and a toothpick inserted into the center should come out clean.
5. Cool the Muffins: Once baked, allow the muffins to cool in the pan on a wire rack for 5-10 minutes. This gives them time to set before removing them from the tin.
6. Enjoy: After cooling slightly, remove the muffins from the tin and enjoy them warm! Or, let them cool completely before storing in an airtight container for up to 3 days.

Conclusion

These Sour Cream Blueberry Muffins are the perfect blend of softness, sweetness, and tartness from the blueberries. The sour cream adds moisture, making them extra fluffy and tender, while the sugar crust on top creates an irresistible bakery-style finish. Enjoy them for breakfast or share with friends—these muffins are sure to be a hit.