Homemade Blueberry Sour Cream Muffins are soft and fluffy, and they’re full of fresh blueberry flavor. These blueberry muffins are made with sour cream, which makes them incredibly light and fluffy. Plus, they’re baked with a homemade blueberry sauce that is to die for.
The Best Blueberry Muffins
There were a few semesters in college where I had some very early classes. Very early.
I don’t know who in the English department decided offering major-specific classes at the crack of dawn was a good idea, but I would have loved to have a chat with them about their decision-making skills.
Obviously, getting up early enough to stop by the cafeteria for breakfast was out of the question. However, if I timed it right, I could stop by the coffee shop for a coffee and muffin to-go, and still make it to class on time with a few seconds to spare.
The muffin menu changed each week, but the days when they had their jumbo blueberry muffins with extra blueberries? Absolute heaven. These things were giant, and they were full of ripe, juicy blueberries. Warmed up with a pat of butter in top–chef’s kiss.
Homemade muffins have always been a favorite for breakfast, whether it’s on-the-go for those busy mornings or enjoyed with a cup of coffee on a lazy weekend morning. These Easy Blueberry Muffins with sour cream remind me of the ones I bought religiously in college, but… Dare I say, better?
They’re soft and fluffy, and they have a homemade blueberry sauce swirled on top of each muffin. The sour cream not only adds a richness to the batter, but the subtle tanginess of the sour cream enhances the sweet blueberry flavor. Honestly, they just might be my favorite blueberry muffin recipe of all time.
Why This Sour Cream Blueberry Muffins Recipe Is The Best:
- Sour Cream: These classic 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.
- Frozen Berries: While I prefer using fresh blueberries whenever I can, you can easily make these blueberry muffins with frozen blueberries. So versatile!
- Blueberry Sauce: My favorite part of these sour cream blueberry muffins? The blueberry sauce that gets added in right before baking.
- it adds extra flavor, texture, and sweetness.
- One Bowl Recipe: 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 or vegetable 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. I highly suggest using fresh berries, but you can use frozen.
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 Blueberry Muffins with Sour Cream:
- Whisk: Whisk the eggs and granulated sugar together in a large bowl. 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 to the flour mixture, 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: Line a standard muffin tin (12-cup muffin pan) with paper liners. Next, divide 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 in the center of the muffins. 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.
- Serve: If you have any leftover blueberry sauce, spoon a little over the top of the muffins before serving.
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 the fridge might cause on the tops of the muffins).
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.
Eating 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. Just add the crumb topping before baking!
- These Apple Muffins have a great streusel 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 card below).
- Sour Cream: These are sour cream blueberry muffins, so sour cream is a very critical ingredient. However, you can substitute greek yogurt (plain yogurt flavor) if you would prefer.
- Milk: I suggest regular milk in these muffins (2% or whole milk), but you can use a nut milk or even buttermilk if you prefer.
- Almond: I use vanilla extract, but you could sub almond extract or just add a dash of almond extract with the vanilla. Almond and blueberry pair well together.
- Lemon: You could add in a bit of lemon zest and it would make delicious muffins as well.
Other Blueberry Recipes to Try Next:
- Lemon Blueberry Muffins with a crumb cake topping
- Lemon Blueberry Cream Pie
- Blueberry Cheesecake Ice Cream
- Lemon Blueberry Scones
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!
Homemade Blueberry Sour Cream Muffins are soft and fluffy, and they're full of fresh blueberry flavor. These blueberry muffins are made with sour cream, which makes them incredibly light and fluffy. Plus, they're baked with a homemade blueberry sauce that is to die for.
- 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:
Double Chocolate Chunk Muffins
Leslie Kelly says
Hi! I made these recently and had given a couple to a friend to try. I ran into her a few days ago and she said to me “ Those blueberry muffins were the best muffins I have ever had in my ENTIRE LIFE!!! Oh WOW!! I think that speaks volumes. Actually, I have to agree, they are the best muffins I have ever had anywhere. I am forever hooked on your website. Thank you so much, I will be making the Strawberry muffins for Memorial Day BBQ. Leslie
Leslie A Kelly says
Hi, I would like to know if the blueberry or strawberry muffin batter can be kept in the fridge for a few days or no? Thanks
Hi Leslie, I’m honestly not sure about that. I’ve never refrigerated this batter so I don’t know how it’ll keep. Sorry!