Blueberry Muffins
Homemade Blueberry Muffins made with sour cream are bursting with fresh flavor. They are moist and tender on the inside with the most perfectly browned muffin top. Can’t think of a better way to start your morning.
Servings: 12
Ingredients
- ⅓ cup butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups blueberries fresh or frozen
Topping
- ¼ cup brown sugar
- ¼ cup flour
- ½ teaspoon cinnamon
- 2-3 tablespoon butter
Instructions
- Preheat the oven to 375º F and prepare a muffin tin with liners.
- Cream together the sugars and butter with a hand mixer (or stand mixer or with spoon).
- Cream in the eggs, vanilla, and sour cream.
- Add the flour, baking powder, baking soda, and salt and stir well.
- Fold in the blueberries, then transfer to the muffin tin, filling about ¾ of the way up.
- Make the topping by stirring together the sugar, flour, and cinnamon, and then cut in the butter.
- Sprinkle the topping over the muffin batter in the tin and bake for 20-25 minutes, using a toothpick to check when they’re done.
- Allow to cool before enjoying!
Notes
- When creaming together the butter and sugars, the batter will look crumbly and that is alright!
- Save any leftovers in an airtight container at room temperature for 1 day, or in the fridge for up to 3-4 days.
Nutrition
Serving: 1 of 12 muffins | Calories: 244kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 251mg | Potassium: 74mg | Fiber: 1g | Sugar: 24g | Vitamin A: 325IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
