Moist Blueberry Muffins (with sour cream!)

These soft, moist, and flavorful blueberry muffins are made with sour cream and frozen wild blueberries. Your new go-to recipe that rival bakery muffins!

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Why I Love These Easy Blueberry Muffins

Bakery-worthy texture: This simple recipe achieves that coveted tight crumb reminiscent of bakery-style blueberry muffins. I was trying to mimic a grocery store bakery or Costco blueberry muffin, as I love the texture of those more than a fluffy muffin. They're kind of like a coffee cake texture but in muffin form.
Stays moist for days: By adding the sour cream, they stay moist in an airtight container for up to 5 days. These are truly my new favorite blueberry muffin recipe!
Packed with blueberry flavor: By using frozen wild blueberries, you get an even dispersement of berries and that iconic blueberry taste! Think classic blueberry muffins...but better! The perfect addition to a morning cup of coffee or as a simple afternoon snack.

Tip: While I usually prefer baking with fresh fruit, making these blueberry muffins with frozen blueberries truly results in the best flavor!

Ingredient Notes & Substitutions

Frozen Wild Blueberries: I highly suggest using frozen wild blueberries, as their smaller size and sweeter flavor contribute to a tighter crumb and enhanced sweetness. They basically give you an iconic blueberry flavor that fresh blueberries from the grocery store don't (plus, you don't have to wait for blueberry season!). They're also super delicious in my crispy waffle recipe!
Almond Extract: A touch of almond extract brings out the blueberry flavor. I like adding this to most of my blueberry recipes, as it truly adds a special touch.
Sour Cream: The secret to the muffin's moist texture and tight crumb lies in the addition of sour cream. If you don't have it, you can substitute it for plain greek yogurt (don't use regular plain yogurt as it's not thick enough). The sour cream allows us to make these blueberry muffins without vegetable oil.
Turbinado sugar: Adding a little sprinkle gives the top of the muffins a golden brown crystallization, slightly crunchy texture, and added sweetness. If you don't have it, you can simply omit.

How to Make Homemade Blueberry Muffins

This quick muffin recipe is simple to make and results in super moist blueberry muffins! Follow the steps below to make the best blueberry muffin recipe with sour cream!

Step 1: Make Batter

Preheat oven to 350℉.
In a large mixing bowl, use an electric mixer to cream unsalted butter (½ cup, i.e. 1 stick) and granulated sugar (1 cup) for 2 minutes until light and fluffy.
Add sour cream (½ cup), eggs (2 large), vanilla extract (2 teaspoons), and almond extract (¼ teaspoon) and mix until just combined.
Add baking powder (1 ½ teaspoons), baking soda (¼ teaspoon), and salt (½ teaspoon) and mix until combined.
Slowly add all-purpose flour (1 ¾ cups) and mix until just combined. The mixture will be thick.
Add frozen wild blueberries (1 cup) and mix for 5-10 seconds until just combined. I like to mix them just to the point where I can see little streaks of blue throughout the batter.

Tip: It's best to use frozen berries vs. thawed as they won't discolor your batter as much. Using thawed ones will make your batter very blue!

bowl of sour cream blueberry muffin batter

Step 2: Scoop Into Muffin Tin

Line a light-colored metal cupcake pan with paper cupcake liners.
Use a 4-tablespoon cookie scoop to scoop the muffin batter into each one. Even though the dough is thick and will stay in “mounds” when scooped, you do not need to spread it to be flat as it will melt down in the oven.
Top with turbinado sugar, if desired.

pan of sour cream blueberry muffins with turbinado sugar

box of sugar in the raw turbinado cane sugar

Step 3: Bake & Enjoy

Bake at 350ºF for 22-24 minutes, or until tops are very lightly brown.
Allow to cool before removing from the wrapper (if you try to unwrap them while they’re hot, they will likely stick).
Grab a cup of milk or coffee and bask in the glory that you made the most delicious blueberry muffins!

Storage & Freezing

Storing: Store in an airtight container for 3-4 days. To prevent the turbinado sugar from getting too sticky, consider placing a piece of bread or saltine crackers in the container to absorb moisture (although keep in mind that sugar does naturally dissolve with time so you can't totally avoid it!).
Freezing: Freeze for up to 1-2 months. If planning to freeze, omit the turbinado sugar as it will get sticky. When ready to serve, thaw the frozen blueberry muffins to room temperature. These would be the perfect thing to keep in the freezer for a quick breakfast or to grab on those busy mornings!

Tips & Variations

Use a scoop: This muffin batter is thick so I highly suggest using a 4-tablespoon sized cookie scoop.
Turn into lemon blueberry muffins! Incorporate 1½ teaspoons of lemon extract and zest from 1 lemon for a zesty twist.
Add Glaze: Drizzle with a glaze for an added touch! Mix together 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2-3 tablespoons milk or water. Drizzle on cooled muffins.
Crumb/Streusel Topping: Combine ¼ cup granulated sugar, ¼ cup flour, and 2 tablespoons softened butter with a fork, leaving pea-sized crumbs. Sprinkle on top of muffins before baking.

Frequently Asked Questions:

Can I make these without sour cream?

You can substitute plain Greek yogurt for sour cream. But you do need to use one or the other, as it's crucial to the recipe!

Where can I get wild blueberries?

These are sold in most grocery stores in the freezer section. They'll be by the other frozen fruits. Just be sure to get the "wild" blueberries! While you can use regular fresh or frozen blueberries, I stand firm that wild blueberries make the best blueberry muffins.

What is turbinado sugar & where do I get it?

Turbinado sugar is a coarse, slightly crunchy sugar that gives the tops of the muffins a golden crystallization, delicious texture and extra sweetness.

A lot of bakeries use this on the top of their muffins and it makes them extra special! You can omit, if needed, or top with granulated sugar to just get the added sweetness.

What cupcake liners do you use?

I love using these white cupcake paper liners from Amazon. They are affordable (a pack of 500), release well, and are neutral colored for any occasion!

Looking for more easy quick bread & muffin recipes?

If you make & love this sour cream blueberry muffins recipe, check out some of my other favorite recipes using sour cream!

Sour Cream Blueberry Muffins (super moist!)

These soft, moist, and flavorful blueberry muffins are made with sour cream and frozen wild blueberries. Your new go-to recipe that rival bakery muffins!

4.92 from 12 votes

Print Rate

Total Time: 45

Servings: 12 muffins

By: Melissa Rose

Ingredients

½ cup unsalted butter softened
1 cup granulated sugar
½ cup sour cream
2 large eggs
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¾ cups all-purpose flour
1 cup frozen wild blueberries these are smaller than regular blueberries & I use Wegmens (blue bag) in the freezer section
Turbinado sugar optional for topping

Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions

Preheat oven to 350℉.
In a large mixing bowl, use an electric mixer to cream unsalted butter (½ cup, i.e. 1 stick) and granulated sugar (1 cup) for 2 minutes until light and fluffy.
Add sour cream (½ cup), eggs (2 large), vanilla extract (2 teaspoons), and almond extract (¼ teaspoon) and mix until just combined.
Add baking powder (1 ½ teaspoons), baking soda (¼ teaspoon), and salt (½ teaspoon) and mix until combined.
Slowly add all-purpose flour (1 ¾ cups) and mix until just combined. The mixture will be thick.
Add frozen wild blueberries (1 cup) and mix for 5-10 seconds until just combined. I like to mix them just to the point where I can see a little streaks of blue throughout the batter.
Line a light-colored metal cupcake pan with paper cupcake liners.
Use a 4-tablespoon cookie scoop to scoop batter into each one. Even though the dough is thick and will stay in “mounds” when scooped, you do not need to spread it to be flat as it will melt down in the oven.
Top with turbinado sugar, if desired.
Bake at 350ºF for 22-24 minutes, or until tops are very lightly brown. Place on a wire rack to cool.
Allow to cool before removing from the wrapper (if you try to unwrap them while they’re hot, they will likely stick).
Store in an airtight container for 3-4 days or freeze up to 1-2 months. To help prevent the tops from getting sticky during storing, place a piece of bread or a few saltine crackers in the container to help absorb moisture.

Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Notes

Cupcake Pan: I use the Wilton recipe right cupcake pan. As with all my baking, I get the best results with light-colored aluminum pans.
Cupcake Liners: I use & recommend using white cupcake liners for easy release and a neutral appearance.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Nutrition is based on 12 muffins.

Nutrition

Comments

4.92 from 12 votes (3 ratings without comment)

Moist Blueberry Muffins