These delicious blueberry muffins, brimming with fresh blueberries, are made using sour cream.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 16 muffins |
Ingredients
- cooking spray
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup butter, softened
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups blueberries
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 16 muffin cups with cooking spray or line with paper liners.
- Make topping: Combine flour, brown sugar, cinnamon, and salt in a small bowl. Cut butter into flour mixture with 2 knives or a pastry blender until crumbly. Set topping aside.
- Make muffins: Whisk together 2 cups flour, baking powder, cinnamon, and salt in a large bowl, making a well in the center. Whisk together eggs, granulated sugar, and brown sugar in a separate bowl. Stir in sour cream, oil, and vanilla until well combined. Pour into well and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle each muffin with about 1 tablespoon topping.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of muffins should come out clean. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 274 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 204 mg |
| Sugars | 18 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Liked these muffins but think I’ll try another recipe next time. I thought the texture was different from what I expect from a muffin.
Made this recipe today following the ingredients and directions. My only change was to use unsweetened applesauce for the vegetable oil. The muffins turned out great. Hubby agreed that they were the best muffins I have made in a long time. Will definitely make this recipe again.
OH MY GOODNESS!! This is such a wonderful recipe!! I’ve made these muffins twice. The only change I made was to add more blueberries. My neighbor has a ten year old bush with the biggest blueberries I have ever seen. This was why I figured I could easily add more without extra cost. Yummy yummy!!!!!!
A good “from-scratch” blueberry muffin. I changed nothing, other than halving the recipe.
Bingo!
my top crumbs could have been crumbier- but I followed the recipe and it turned out great
Added some chopped walnuts to topping, was great!
I made no changes and they are delicious and moist. Yummy!
They were nice but I used gluten free flour and they were a bit dry, I will be making them again but I will use all purpose flour.
This recipe is the best. It looks like a lot of ingredients, but it goes fast. It appears to be a lot like another recipe however this is the perfect combination of creamy and smooth. There’s a hint of cinnamon making it rather mysterious. My husband loved it so much he requested another, and this never happens with sweets for him! I still can’t get over the perfect taste of the crumb topping with the creamy smooth muffin and liquid popping blueberries. I wouldn’t change a thing.
easy, delicious and will definately make it again!!!