Blueberry Sour Cream Muffins


Fresh Baked Blueberry Muffins


Blueberry Sour Cream Muffins

Sibby Barrett
This is a great old fashioned sour cream muffin base that can be used with a multitude of various fruits. It has a light crumble topping that you can use or skip if you're not into that. It's summer berry season!
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12


  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 2 tablespoons butter softened
  • 1 teaspoon cinnamon or Bakers Sprinkles
  • 1 1/2 cup flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup sugar
  • 1 tablespoon butter melted
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • zest of one lemon
  • 1 cup blueberries, fresh or frozen a full cup
  • 1 tablespoon flour


  • Preheat oven to 375º. Line 12 regular muffin tins with paper liners.
  • In a medium bowl, combine the first four ingredients-- brown sugar, flour, butter and spices with your fingers. Mixture should be a coarse crumb. Chill until ready to use.
  • In a medium bowl, whisk the 1 ½ cup flour, with the baking powder, baking soda and salt. In a large mixer bowl, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale, about 1 minute. Beat in the sour cream, vanilla and zest. Add the dry ingredients and beat at a low speed until just barely blended. In a bowl, toss the blueberries with the remaining tablespoon of flour. If berries are frozen, use them frozen, don't thaw them.
  • Using a rubber spatula, gently fold the blueberries into the batter. Fill the muffin tins ¾ full of batter and sprinkle with the reserved crumble.
  • Bake for about 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Keyword blueberries, brunch food, muffins, sourcream muffins, summer berries