• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Contact
  • Food Blogging Resources
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Pip and Ebby

Recipe Index
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Bread » Blueberry Sour Cream Muffins

    Blueberry Sour Cream Muffins

    Published: Nov 16, 2011 · Modified: Dec 3, 2020 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    I feel like a bit of a two-timer. I’ve had a favorite muffin for years, and now I’m suddenly dreaming of another. My old muffin still has a special place in my heart, but this new one gives me butterflies. I’m one of those people who goes to a restaurant and doesn’t stray much from the usual order. When I find something I love, I stick with it! So when it was time to make this muffin recipe, I almost felt like it was a waste of time. Like any other muffin than my usual would be a huge disappointment.

    And I could not have been more wrong! I am now feeling inspired to order something besides the Spinach Veggie Wrap (for the 273rd consecutive time) at Jason’s Deli!

    First, make the topping:

    Preheat your oven to 375 degrees F.

    In a medium bowl, combine:

    1/2 cup light brown sugar

    1/2 cup all-purpose flour

    2 tablespoons unsalted butter, softened

    1 teaspoon cinnamon

    Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

    Now make the mufins:

    Spray a 12-cup muffin pan with cooking spray.

    In a medium bowl, whisk together:

    1 1/2 cups all-purpose flour

    2 teaspoons baking powder

    1/4 teaspoon baking soda

    1/2 teaspoon salt

    In a large bowl, using a hand-held mixer, beat 1 large egg at medium speed until frothy.

    Add:

    3/4 cup sugar

    1 tablespoon unsalted butter, melted

    Beat until pale yellow, 1 minute.

    Beat in, until blended:

    1 rounded cup sour cream

    1 teaspoon pure vanilla extract

    3/4 teaspoon finely grated lemon zest

    Add the dry ingredients and beat at low speed until almost blended.

    In a small bowl, toss together:

    1 rounded cup frozen blueberries (I used fresh, and mmmm!)

    1 tablespoon flour

    Gently fold the blueberries into the batter.

    Fill the muffin cups three-fourths full of batter and sprinkle with the topping.

    Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan and allow them to cool on a rack.

    You’ll be two-timing your favorite muffin in no time!

    Blueberry Sour Cream Muffins

    The sour cream makes these muffins so moist and tasty! (Source: Food & Wine Annual Cookbook 2010)
    No ratings yet
    Prevent your screen from going dark
    Print Pin Rate
    Course: Bread
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 12 muffins
    Calories: 189kcal
    Author: Megan Porta

    Ingredients

    TOPPING

    • 1/2 cup light brown sugar
    • 1/3 cup all-purpose flour
    • 2 tbsp. unsalted butter softened
    • 1 tsp. cinnamon

    MUFFINS

    • 1 1/2 cup all-purpose flour plus 1 tbsp.
    • 2 tsp. baking powder
    • 1/4 tsp. baking soda
    • 1/2 tsp. salt
    • 1 large egg
    • 3/4 cup sugar
    • 1 tbsp. unsalted butter melted
    • 1 rounded cup sour cream
    • 1 tsp. pure vanilla extract
    • 3/4 tsp. lemon zest finely grated
    • 1 rounded cup frozen blueberries

    Instructions

    • MAKE THE TOPPING: Preheat the oven to 375 degrees F. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
    • MAKE THE MUFFINS: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 ½ cups of flour with the baking powder, baking soda and salt. In a large bowl, using a hand-held mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.
    • Fill the muffin cups three-fourths full of batter; sprinkle with the topping. Bake for 25 minutes, or until a cake tester comes out clean. Remove the muffins from the pan; let cool on a rack.

    Nutrition

    Calories: 189kcal | Carbohydrates: 37g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 205mg | Potassium: 39mg | Fiber: 1g | Sugar: 22g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

    « Double Chocolate Peppermint Patty Cookies Recipe
    Candy Bar Cookies »

    Reader Interactions

    Comments

    1. Maria

      June 01, 2017 at 3:51 am

      These are sooooo gooood! My blueberry lovin’ son ate two right away. The only problem is he ate all the crumb topping from the remaining muffins. He said he can’t resist them.

      Reply
      • Megan Porta

        June 05, 2017 at 1:19 am

        So glad your son loved them so much, Maria! Tell him I agree that they’re irresistible!
        Megan

        Reply
    2. Jennifer

      November 27, 2013 at 5:25 am

      These muffins are SO good! I use them to bribe my husband's boss when my husband needs a day off. No joke.

      Reply
    3. kerstin

      April 12, 2012 at 6:33 pm

      these look amazing. and they're o so gooooood ! wonder if you can also bake this as a cake in a pan ?!

      Reply
    4. Kathy @ The Sugar Queen

      November 20, 2011 at 1:29 am

      These look delicious! Great photos!

      Reply
    5. Kristi Rimkus

      November 19, 2011 at 3:43 am

      These muffins are so pretty. I'm saving this for Thanksgiving breakfast!

      Reply
    6. Amy

      November 19, 2011 at 2:23 am

      These muffins look absolutely scrumptious…like the photo of perfection for what I want in a blueberry muffin! I love that they have streusel!

      Reply
    7. RavieNomNoms

      November 17, 2011 at 4:36 pm

      Wow those are gorgeous! I love blueberry muffins they are my fav

      Reply
    8. Liz

      November 17, 2011 at 2:22 pm

      Gosh, these are stunning muffins…and the sour cream must make them moist and delectable!

      Reply
    9. Jana @ delectablymine

      November 17, 2011 at 2:08 pm

      I don't even like blueberry muffins and I want to make these. Yum!

      Reply
    10. Lindsey@Lindselicious

      November 17, 2011 at 5:26 am

      Oh these look so good. Why do crumbs make everything seem so much better!

      Reply
    11. Kim Bee

      November 17, 2011 at 3:55 am

      Looks good, I'd cheat on my muffin too for this.

      Reply
    12. Suzi

      November 17, 2011 at 1:24 am

      I can see why you may have gone with this muffin it looks delish. BTW what is your favorite muffin. Love this one though.

      Reply
    13. Viviane Bauquet Farre

      November 16, 2011 at 10:38 pm

      Absolutely enticing! Texturally, colorfully, artfully crafted muffins! These almost pop out of the computer screen they look so good.

      Reply
    14. steph

      November 16, 2011 at 9:59 pm

      Blueberry muffins are one of my favorites! And these look so heavenly!

      Reply
    15. Kelly

      November 16, 2011 at 7:43 pm

      Ooo these look so delicious, what a great recipe and pictures!! Can I steal 1?? (or 2 or 3…) xoxo

      Reply
    16. claire @ the realistic nutritonist

      November 16, 2011 at 5:53 pm

      These muffins look DIVINE. I love adding sour cream in my muffins!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

    Web Stories Library

    Dominate Your Instant Pot!

    Food Blogging Resources

    Yummy Desserts

    No Bake Strawberry Jello Pie Recipe

    Peanut Butter Cookies Recipe Without Brown Sugar

    3 Ingredient Peanut Butter Cookies with No Egg

    Harry Potter Butterbeer Recipe from Universal Studios

    Lemon Curd With Egg Yolks Recipe

    What To Eat With Lemon Curd – 21 delish ideas!

    Comforting Soups

    Easy 5 Ingredient Chili Recipe

    World’s Best Chili Recipe

    How To Freeze Chili

    Chicken and Dumplings Recipe With Canned Biscuits

    Easy Crab Soup Recipe

    Ham Bone Bean Soup With Potatoes

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • Snapchat
    • Twitter
    • YouTube

    As Featured In

    • Privacy Policy

    Copyright © 2023 Pip and Ebby on the Foodie Pro Theme