The Ultimate Sour Cream Blueberry Muffins
In these epic sour cream blueberry muffins, plump and juicy blueberries, warm cinnamon and brown sugar, and fresh lemon zest all combine for the best blueberry muffins! The sprinkling of sugar on top adds the perfect crunchy lid without making them too sweet. It's a no-fuss, one bowl muffin recipe, and you can even use frozen berries if you prefer.
Servings: 9 muffins
Calories: 259kcal
Equipment
- muffin tin
Ingredients
- 5 Tablespoons unsalted butter
- ½ cup granulated sugar + 1 ½ Tablespoons (for the muffin tops)
- ¼ cup light brown sugar, packed
- Zest from one lemon
- ¾ cup sour cream, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- 1 ½ cups all-purpose flour
- 1 ½ cups blueberries, fresh or frozen (do not thaw if using frozen)
Instructions
- Preheat oven to 375 degrees F. Line a muffin tin with 9 paper liners, or spray with non-stick cooking spray.
- Melt butter in a large bowl (I find that 45 seconds in a microwave does the trick). Add in granulated sugar, brown sugar, lemon zest, and sour cream, and use a whisk to combine ingredients.
- Whisk in egg and vanilla extract.
- Next, add in baking powder, baking soda, salt, and cinnamon, and whisk together.
- Add the flour and blueberries, and use a rubber spatula to gently fold them into the muffin batter just until combined. Don't overmix! There should still be a little bit of flour visible at this point, and the batter will be very thick.
- Using a large cookie scoop or ice cream scoop, divide the muffin batter between the prepared muffin cups, filling them all the way to the top.
- Sprinkle the tops of each muffin with ½ teaspoon granulated sugar, and bake for 25-30 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool for 5 minutes, then transfer them to a cooling rack to cool completely.
Video
Notes
- Storage: After muffins have completely cooled, store them at room temperature for up to 2 days. Or, they can be stored in the fridge for up to 6 days.
- How to freeze: Transfer cooled muffins to a large freezer bag, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator.
- Fold in the blueberries. Use the gentle method of folding to avoid crushing the berries. To do this, use a rubber spatula and go straight down the middle of the bowl and swoop to the left, making the letter "j". Turn your bowl 25%, and repeat until the berries are incorporated into the batter.
- Use paper liners. This makes clean up so much easier.
- Don't overmix. You should still see traces of flour in your muffin batter.
- Use a large cookie scoop or ice cream scoop to fill the muffin cups.
- Spoon and level your flour. Spoon your flour into a measuring cup, and level it off with a knife. This ensures an accurate measuring, as opposed to scooping the flour directly out of the bag with a measuring cup.
- Inspired from Smitten Kitchen.
Nutrition
Calories: 259kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 182mg | Potassium: 83mg | Fiber: 1g | Sugar: 20g | Vitamin A: 354IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg
