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5 from 4 votes
blueberry sour cream muffins stacked on top of each other on a white plate.
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Blueberry Sour Cream Muffins
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

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.

Course: Breakfast
Cuisine: American
Keyword: blueberry sour cream muffins
Servings: 14 muffins
Author: Michelle
Ingredients
Blueberry Sauce
  • 2/3 cup fresh blueberries
  • 2 Tbsp brown sugar
  • 1/2 tsp lemon zest
  • 1/4 tsp cornstarch
  • 1 tsp water
Muffins:
  • 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
Instructions
Blueberry Sauce:

  1. Mix blueberries, brown sugar, 1/2 tsp lemon zest, cornstarch, and water together.

  2. Over med-low heat stirring occasionally, cook the blueberries until they start to burst.

  3. Let the mixture cool to room temperature.

Muffins:

  1. Preheat oven to 400 degrees and line your muffins tins with muffin liners.

  2. In a large bowl, whisk eggs until lightly beaten.

  3. Next, add in granulated sugar, and whisk until combined.

  4. Add in canola oil and vanilla extract; whisk until combined.

  5. 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!).

  6. Add in sour cream and milk, and mix the batter until just combined.

  7. 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.

  8. Divide the batter into the muffin cups, filling about 2/3 of the way full (this recipe makes about 14 muffins).

  9. 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.

  10. Bake for 18-20 minutes, or until the tops are lightly golden brown and a cake tester comes out clean.

  11. 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.