These homemade sour cream blueberry muffins are soft, fluffy, and packed with juicy blueberries in every bite. I love how easy this recipe is and how it uses simple ingredients I usually already have on hand. Whether I’m baking them for breakfast, a quick snack, or to share with family and friends, these blueberry muffins always turn out comforting, flavorful, and perfect for switching up my usual muffin routine.

What you will need for this Sour Cream Blueberry Muffins

For the best results, be sure to measure each ingredient carefully and avoid overmixing the batter. It’s normal for the batter to look a little uneven, with small bits of flour still visible.

Sour cream – The star of the show and my favorite ingredient for baking muffins because it makes them light and fluffy. Plain Greek yogurt can be used instead in the same amount.

Granulated sugar – Adds sweetness and helps create a tender texture. Brown sugar can be used, but it will slightly change the texture. If you prefer less sweetness, you can reduce the amount.

All-purpose flour – This flour works best, but you can replace part or all of it with whole wheat flour. Keep in mind this will slightly change how the muffins feel and taste.

Baking powder and baking soda – These help the muffins rise. With the right adjustments, you can use only one of them if needed.

Salt and vanilla extract – Both add depth and boost the overall flavor of the muffins.

Blueberries – Fresh blueberries is the best but aren’t always available year-round. If using frozen berries, thaw them thoroughly

Eggs – These help hold the muffins together and give them structure. Use large eggs that are at room temperature.

Oil – Oil helps keep the muffins soft and moist. I usually use grapeseed oil, but other neutral oils work too.

Ingredients

• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 1/2 cups fresh blueberries
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 large eggs
• 1 cup granulated sugar
• 1/2 teaspoon fine salt

How to make sour cream blueberry muffins

Place paper liners into a standard 12-cup muffin pan. Heat the oven to 375°F.

In a large bowl, use an electric mixer on high speed to beat the eggs, sugar, and salt for 4 minutes. The mixture should look pale and fluffy.

Add the sour cream, vegetable oil, and vanilla. Mix on low speed for about 30 seconds, just until everything is blended.

In a separate medium bowl, whisk together the flour, baking powder, and baking soda. Slowly add the dry mixture to the wet mixture, adding about one-third at a time. Mix on low speed after each addition just until combined. Do not to overmix, or the muffins will be heavy. You may also stir in the flour by hand with a whisk.

Fold the blueberries into the batter using a spatula, mixing only until evenly mixed.

Divide the batter evenly between the muffin cups, filling each about three-quarters full or until the batter is gone. Bake at 375°F for 25 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.

Let the muffins sit in the pan for 5 minutes, then move them to a cooling rack. Allow them to cool completely before serving.

More Muffin Recipes

• Keto Blueberry Muffins
• Oatmeal Blueberry Muffins
• Blueberry Zucchini Muffins