These fluffy Blueberry Sour Cream Muffins are made with fresh blueberries and a fresh blueberry sauce. They’re moist, light and fluffy, and are so flavorful, making an easy breakfast. Plus, a step-by-step recipe video.
There were a few semesters in college where I had some very, very early classes. As much as I would have loved to sleep in a little later, there were some classes I needed for my major, and as luck would have it, they were only offered bright and early in the morning.
On those days, the coffee shop on campus and I were BFFs for life, and honestly, that’s probably where my addiction to coffee started. 😉 The coffee shop always, always, had these huge muffins in tons of different flavors. The jumbo blueberry muffins with sour cream (making them extra moist and fluffy)? Oh yeah, those were my favorite.
Obviously, I was a major fan of those muffins in college. But this homemade version? Oh yeah. It blows those ones straight out of the water.
Why These Are Perfect Blueberry Muffins:
- These blueberry muffins are made with sour cream and oil, so they’re very moist inside. The oil and sour cream make these muffins ultra fluffy in texture without being heavy or dense.
- While I prefer using fresh blueberries whenever I can, you can easily make these blueberry muffins with frozen blueberries. So versatile!
- My favorite part of these muffins? The blueberry sauce that gets added in right before baking.
- It adds extra flavor, texture, and sweetness.
- Apart from the blueberry sauce, everything else in made in just one bowl!
- blueberries (you can use fresh or frozen, although I highly recommend fresh)
- brown sugar
- lemon zest: adds a brightness to the overall flavor; can be omitted if you don’t have any on hand
- cornstarch + water: helps thicken the blueberry sauce just a smidge
- granulated sugar
- canola oil
- vanilla extract
- all purpose flour
- salt, baking soda, and baking powder
- sour cream (I suggest using full fat sour cream, but you can use light if you prefer)
- milk: 2% or whole milk is best
- blueberries + flour: the flour helps keep the blueberries from sinking directly to the bottom of the batter while baking.
Let’s Make the Blueberry Sauce:
- Add blueberries, brown sugar, lemon zest, cornstarch, and water into a small pot.
- Cook over med-low heat, stirring occasionally.
- Once the blueberries begin to burst, remove the heat and allow to cool. Set aside.
Let’s Make One Bowl Muffins:
- Whisk: Whisk the eggs and granulated sugar together. Then, add in the canola oil and vanilla extract.
- Dry Ingredients: Add in all dry ingredients and mix until lightly combined (the batter will be thick and the dry ingredients won’t be fully incorporated. That’s okay and normal at this stage).
- Wet Ingredients: Add in milk and sour cream and mix until just combined.
- Blueberries: Add the blueberries and sprinkle the Tablespoon of flour over the top of the blueberries (this prevents the blueberries from sinking to the bottoms of the muffins while baking). Mix until combined.
- Muffins: Divide the batter evenly between muffin cups, filling about 2/3 of the way full. (This makes about 14-16 muffins.)
- Blueberry Sauce: Spoon a little blueberry sauce over each muffin cup. Using a toothpick, cake tester, or knife, swirl the blueberry sauce into the batter.
- Bake: Bake the muffins for 20 minutes, or until lightly golden brown on top and a cake tester comes out clean.
Storage and Freezing Tips:
- Store these in an airtight container. They can be left at room temperature for a couple of days, or they can be stored in the fridge for longer.
- Heat them up in the microwave for a few seconds to warm them up (especially after being in the fridge) and serve with a little butter too for extra flavor!
- Or, reheat in the oven for a few minutes (this method reduces any stickiness on the tops of the muffins that the fridge might have caused).
Freezing Blueberry Muffins:
- Once the muffins have cooled completely, they can be frozen and stored in a freezer safe container.
- You can flash freeze them (place them on a baking tray spaced apart and freeze for 1 hour) and then place them in a freezer container or ziplock bag to finish freezing. Flash freezing keeps them from sticking to each other.
- Or, you can individually wrap them in saran wrap or baggies and freeze them.
Serving After Freezing:
- Thaw them in the fridge overnight before serving, and warm them slightly in the microwave.
- Or, after thawing, warm them in the oven. Warming them in the oven will give them the perfect muffin tops that have just the slightest crispiness to them.
- The microwave tends to make everything soft.
Using Frozen Blueberries:
- I highly recommend using fresh blueberries when you’re able to.
- However, you can use frozen blueberries to make muffins. I suggest thawing and draining the blueberries before adding them to the batter.
Adding a Streusel Topping:
- You can easily make these sour cream blueberry muffins with a streusel topping. Add it before baking!
- These Apple Muffins have a great struesel oat topping, and these Chocolate Chip Crumb Cake Muffins have a fabulous brown sugar topping.
Making Without the Sauce:
- If you don’t want to make the blueberry sauce, feel free to omit it from the recipe.
- If you don’t make the sauce, I suggest filling the muffin cups 3/4 of the way full (rather than 2/3 of the way full as stated in the recipe below).
Baking Tips for Perfect Muffins:
- Use full fat sour cream. These muffins are so much richer in flavor and texture with full fat sour cream.
- Don’t forget to add the 1 Tablespoon of flour to your blueberries. It can be tempting to skip over this step, but that little bit of flour truly does keep the blueberries from sinking to the bottom of the batter while baking.
- Use a cookie scoop to add the batter to the muffin tins. It makes things so easy!
- Be careful not to over fill your muffin cups. Otherwise, the bottoms of the muffins will get too dark while waiting for the centers to cook.
- If you have any leftover blueberry sauce, spoon it over the muffins when serving. It’s so good!
Other Recipes to Try Next:
- Lemon Blueberry Crumb Cake Muffins
- Lemon Blueberry Cream Pie
- Blueberry Cheesecake Ice Cream
- Lemon Blueberry Scones
I’ll take a dozen, or maybe two. 😉
- 2/3 cup fresh blueberries
- 2 Tbsp brown sugar
- 1/2 tsp lemon zest
- 1/4 tsp cornstarch
- 1 tsp water
- 2 eggs, large
- 3/4 cup granulated sugar
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 cup sour cream
- 2 Tbsp milk (2% or whole)
- 3/4 cup fresh blueberries + 1 Tbsp all purpose flour
Mix blueberries, brown sugar, 1/2 tsp lemon zest, cornstarch, and water together.
Over med-low heat stirring occasionally, cook the blueberries until they start to burst.
Let the mixture cool to room temperature.
Preheat oven to 400 degrees and line your muffins tins with muffin liners.
In a large bowl, whisk eggs until lightly beaten.
Next, add in granulated sugar, and whisk until combined.
Add in canola oil and vanilla extract; whisk until combined.
Add in dry ingredients: flour, salt, baking soda, and baking powder. Mix until lightly combined (the batter will be stiff and all of the dry ingredients will not be incorporated—that’s okay!).
Add in sour cream and milk, and mix the batter until just combined.
Lastly, add in the blueberries. Sprinkle the 1 Tbsp of flour over the blueberries. Then, mix until the blueberries are evenly dispersed in the batter.
Divide the batter into the muffin cups, filling about 2/3 of the way full (this recipe makes about 14 muffins).
Spoon a little of the blueberry sauce over each muffin (a spoonful is just fine on each muffin cup). Using a knife, cake tester, or toothpick, swirl the sauce into the batter.
Bake for 18-20 minutes, or until the tops are lightly golden brown and a cake tester comes out clean.
Allow to cool for a few minutes. Best when served warm. If you have any extra blueberry sauce, spoon it on top of the muffins when serving, if desired.
Here are some other muffin recipes to try out: