Prep Time: 8 mins | Cook Time: 25 mins | Servings: 12 muffins
Moist, soft, and delicious muffins bursting with sweet and fresh blueberries! Super easy to whip up and the best sour cream blueberry muffin you’ll ever make!
1/2 c. vegetable oil
2 c. all-purpose flour – plus 1 teaspoon for rolling berries
1/4 tsp baking soda
1 tsp baking powder
2 large eggs – room temperature
1 tsp vanilla extract
1 c. sour cream
1 1/2 c. fresh blueberries – rinsed and dried
1 c. granulated sugar
1/2 tsp fine salt
How to make Sour Cream Blueberry Muffins
Step 1: Using cupcake liners line a 12-count standard muffin tin. Then, ready the oven and preheat it to 375 degrees F.
Step 2: Place 2 eggs, 1 cup granulated sugar, and 1/2 teaspoon fine salt in a large bowl. Beat well using an electric mixer for about 4 to 5 minutes on high speed until the eggs are light in color. Then, add the 1 c. sour cream along with half c. Vegetable oil and 1 teaspoon vanilla extract. Beat for another 30 seconds on low speed until just mixed.
Step 3: Place the dry ingredients in a medium bowl. Mix well until blended. To the wet ingredients, add the flour mixer about 1/3 at a time, beating each addition on low speed until just blended.
Step 4: Add 1 1/2 cups fresh blueberries in a small bowl with 1 tsp of all-purpose flour. Toss well, then add the blueberries to the batter. Gently fold using a spatula until just mixed.
Step 5: Into the prepared muffin pan, equally spoon the batter, filling each cup to about 3/4 to the top. Place in the preheated oven and bake for about 25 to 30 minutes or until the tops of the muffins are golden and a toothpick inserted in the middle of the muffins comes out clean. Increase the baking time to 30 to 35 minutes if using frozen berries.
Step 6: Remove from the oven when done and allow the muffins to cool for about 5 minutes in the muffin pan before inverting them onto a cooling rack to cool to room temperature.
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