Sour Cream Blueberry Muffins (super moist!)

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!

Course Breakfast, Snack

Cuisine American

Keyword blueberry muffins, easy blueberry muffins

Prep Time 15

Cook Time 22

Total Time 45

Servings muffins

Calories 237kcal

Author 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

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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.

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