If you're looking for moist, fluffy blueberry muffins that rival your favorite bakery, try these sour cream blueberry muffins. They're perfect for breakfast with sweet blueberries and crunchy streusel in every bite! Sour cream gives them a moist texture and extra tender crumb.
These sour cream blueberry muffins are bursting with juicy blueberries! This is a classic blueberry muffin recipe that tastes better than the bakery, especially with that crumble topping.
This recipe uses one secret ingredient- sour cream. It's one of my favorite ingredients to bake with!
The extra fat makes quick bread, cake, and muffin recipes moist with a rich, tender texture. My sour cream pumpkin bread and sour cream banana muffins are perfect examples.
You can make these muffins any time of the year with frozen blueberries, just like my blueberry chocolate chip muffins and blueberry cheesecake overnight oats!
Key Ingredients and Substitutions
Here are notes about the key ingredients you need. For the full ingredient list, quantities, and instructions, see the recipe card below.
- All purpose flour- Gives these muffins their structure, helping them rise with domed tops and keeping the blueberries evenly distributed. For best results, measure the flour in grams with a kitchen scale. Too much makes the muffins dry.
- Baking powder- A whole tablespoon of baking powder reacts with heat and gives the muffins tall tops! Make sure it is fresh (less than 6 months old) for the best rise.
- Sugars- The muffins are sweetened with granulated sugar and light brown sugar. Don't reduce the amount of sugar (the muffins will be dry), but you can substitute dark brown sugar.
- Unsalted butter- This recipe uses melted unsalted butter. You can use salted butter if needed, just omit the additional salt the recipe calls for.
- Oil- Butter adds rich flavor, but oil boosts moisture for a soft texture. Use a neutral oil like canola or vegetable oil for the best results. Olive oil works too, but it'll change the flavor slightly.
- Sour cream-ย Sour cream adds moisture, richness, and a tender crumb, giving the muffins a bakery-style texture. You can use full-fat plain Greek yogurt as a substitute.
- Frozen blueberries- Frozen blueberries are great because they're picked and frozen at peak ripeness, so they're consistently sweet and flavorful. I also love how they bleed into the batter a little. You can use fresh blueberries, but they may take less time to bake because of the lower moisture content.
Flavor Additions and Variations
Flavor twists: Try mixing in lemon zest for a bright, zesty flavor. You can also switch up the flavor with extracts like almond or maple. For crunch, fold in chopped nuts like pecans, walnuts, or almonds.
Topping ideas: Instead of streusel, top the muffins with turbinado sugar for sparkle or bake them plain.
Berries: Feel free to use raspberries or blackberries instead.
Only need 6 muffins? Try this small batch blueberry muffin recipe!
Step by Step Instructions
Step 1: Make streusel by combining flour, sugar, brown sugar, and melted butter in a small bowl until crumbs form. Chill in the fridge.
Step 2: Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
Step 3: Whisk the sugars, melted (and slightly cooled) butter, oil, eggs, and vanilla extract together in a separate large bowl. Then stir in sour cream.
Make sure the eggs and dairy ingredients are room temperature so they mix easily.
Step 4: Fold the dry ingredients into the wet ingredients with a rubber spatula. Stop when a few white streaks of flour are left so you don't overmix.
Step 5: Toss the frozen blueberries with 1 tablespoon of flour and gently fold them into the batter.
Extra flour suspends the berries in the batter so they don't sink to the bottom of the muffin cups.
Step 6: Line six cups of a 12-cup muffin pan (every other one) with paper liners. Use an ice cream scoop to fill each to the top with batter and generously sprinkle with streusel.
Fill the liners to the very top for super tall muffins. Baking the batter in every other muffin cup also helps hot air circulate better for domed muffin tops and an even rise!
Step 7: Bake at 425ยฐF for 5 minutes. Lower the heat to 350ยฐF, baking until the tops of the muffins are golden brown. Transfer the muffins to a wire rack to cool completely. They need 1-2 hours to fully cool.
You will need to bake the muffins in 2-3 batches to use up all the batter.
Have lots of blueberries on hand? Try making my blueberry crumble cheesecake or blueberry muffin cake (these muffins in coffee cake form) next!
Expert Baking Tips
- Use a metal muffin tin. For bakery-style muffins, use a light-colored metal muffin pan. These pans conduct heat evenly, helping the muffins rise high with golden, domed tops. Avoid dark pans because they absorb more heat, which can lead to burned bottoms before the centers are fully baked. Glass and ceramic pans need to be baked at a much lower temperature (25ยฐ less).
- Keep frozen berries in the freezer until ready to use. If the berries thaw, they'll bleed more into the batter. The moisture released might make the muffins soggy too.
- Bake the muffins at a high heat for 5 minutes, then turn it down. The initial blast of hot air pushes the muffin batter up so the tops get tall and domed (bakery style).
Frequently Asked Questions
Store cooled muffins at room temperature in an airtight container for up to 3 days with a paper towel inside. The towel will soak up extra moisture that can make the tops soggy.
Wrap each muffin in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Let them thaw overnight in the fridge or at room temperature for a couple hours. You can reheat them from frozen in the microwave for 10-20 seconds or bake in a 350ยฐF oven for 5-7 minutes.
Yes! Cover the bowl of batter tightly and refrigerate it for up to 12 hours. When you're ready to bake, scoop the chilled batter straight into your muffin pan, top with streusel, and bake as directed in the recipe card. No need to bring it to room temperature! You may need to add 1-2 extra minutes to the baking time after lowering the temperature.
Certainly! In fact, I already have a blueberry mini muffin recipe on my blog. Bake the batter in a mini muffin tin at 350ยฐF for 12-15 minutes.
More Muffin Recipes to Try
๐ Recipe
Moist Sour Cream Blueberry Muffins with Streusel
Equipment
- 1 12-cup muffin tin with paper liners
- 1 small bowl
- 1 large mixing bowl
- 1 whisk
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Streusel
- 40 grams all purpose flour
- 40 grams granulated sugar
- 20 grams brown sugar
- 28 grams unsalted butter melted
Muffins
- 280 grams all purpose flour plus 1 tablespoons for tossing blueberries
- 1 tablespoon baking powder
- ยฝ teaspoon salt
- 1 teaspoon cinnamon
- 200 grams granulated sugar
- 50 grams brown sugar
- 56 grams unsalted butter melted
- 60 grams vegetable oil
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 240 grams sour cream room temperature
- 220 grams frozen blueberries
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Then line every other cup of a 12-well muffin pan with paper liners. Set aside.
Streusel
- Combine all purpose flour, white sugar, brown sugar, and melted butter in a small bowl with a fork until crumbs form. Chill in the fridge while making the muffin batter.40 grams all purpose flour, 40 grams granulated sugar, 20 grams brown sugar, 28 grams unsalted butter
Muffins
- Whisk all purpose flour, baking powder, salt, and cinnamon together in a large bowl. Set aside.280 grams all purpose flour, 1 tablespoon baking powder, ยฝ teaspoon salt, 1 teaspoon cinnamon
- Vigorously whisk the sugar, brown sugar melted butter, oil, eggs, and vanilla extract together in a separate bowl. Then stir in sour cream.200 grams granulated sugar, 50 grams brown sugar, 56 grams unsalted butter, 60 grams vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, 240 grams sour cream
- Gently fold the dry ingredients into the wet ingredients with a rubber spatula. Stop when a few white streaks of flour are left.
- Toss the frozen blueberries with 1 tablespoon of flour and gently fold them into the batter until the dry streaks just disappear.220 grams frozen blueberries
- Use an ice cream scoop to fill each paper liner to the top with batter and sprinkle with streusel.
- Bake at 425ยฐF for 5 minutes. Reduce the heat to 350ยฐF (180ยฐC) and bake for 14-16 minutes or until a toothpick inserted in the center of a muffin comes out clean with a few moist crumbs attached.
- Remove from the oven and let the muffins cool in the hot pan for 5-10 minutes. Transfer to a wire rack to cool completely for about 1 hour.
- Reline the pan with liners and bake the rest of the muffin batter. Don't forget to increase the oven temperature again before baking!
Megan Weimer
Iโm the recipe creator! Iโve been snacking on these muffins for days and they are still nice and moist. Thereโs so many blueberries in every bite!