Prep Time: 8 mins | Cook Time: 25 mins | Servings: 12 muffins
Bursting with fresh and sweet blueberry flavour, this Sour Cream Blueberry Muffins sure to disappear in a blink! Perfectly soft and moist inside, golden brown outside, and taste incredibly delicious!
Ingredients
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2 c all-purpose flour + 1 teaspoon for rolling berries
1 tsp baking powder
1/4 tsp baking soda
2 large eggs – room temperature
1 c granulated sugar
1/2 tsp fine salt
1/2 c vegetable oil
1 tsp vanilla extract
1 c sour cream
1 1/2 c fresh blueberries – rinsed and dried
How to make Sour Cream Blueberry Muffins
Step 1: Using cupcake liners, line a 12-count standard muffin tin.
Step 2: Prepare the oven. Preheat it to 375 degrees F.
Step 3: Add 2 eggs, a cup of granulated sugar, and half tsp fine salt in a large bowl. Beat on high speed with an electric mixer for about 4 to 5 minutes until the eggs tuned light.
Step 4: Add a cup of sour cream to the egg mixture followed by half a cup of vegetable oil and a tsp vanilla extract. Beat for 30 seconds more on low speed until just combined.
Step 5: Combine 2 cups of flour, a tsp baking powder, and 1/4 tsp baking soda in a medium bowl.
Step 6: Add the flour mixture around 1/3 at a time into the wet ingredients beating on low speed every after each addition until just combined. Note: Don’t overmix or the muffin will be dense. Or whisk with a handheld mixer.
Step 7: Place 1 1/2 cups of fresh blueberries in a small bowl with a tsp flour. Toss to coat. Add this into the batter and gently fold until just combined.
Step 8: Equally spoon the batter into the prepared muffin cups. Fill until 3/4 to the top of the batter is all used up.
Step 9: Place inside the preheated oven and bake for about 25 to 30 minutes until the tops are golden and a toothpick inserted in the centre of a muffin comes out clean. Note: Increase baking time to 30 to 35 minutes if using frozen blueberries.
Step 10: Allow the muffins to cool for at least 5 minutes in the pan before transferring onto a cooling rack until room temperature.
Notes:
Fill the muffin cups 3/4 to the top to have perfectly muffins.
You can make mini blueberry muffins with the extra batter.
Correctly measure the ingredients. Use the back of a spoon or a knife to scrape off the excess when measuring.
If fresh blueberries are not in hand, you can use frozen. Note that the batter will turn out a bit blue-green once baked and cooled. Overmixing mixing will make the muffins to be more greenish-blue. To prevent the frozen blueberries from sinking, toss them first with a small amount of flour before adding them into the batter. Adding 10 to 13 minutes to the baking time.
Ingredients
- 2 c all-purpose flour + 1 teaspoon for rolling berries
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 large eggs – room temperature
- 1 c granulated sugar
- 1/2 tsp fine salt
- 1/2 c vegetable oil
- 1 tsp vanilla extract
- 1 c sour cream
- 1 1/2 c fresh blueberries – rinsed and dried
Instructions
Step 1: Using cupcake liners, line a 12-count standard muffin tin.
Step 2: Prepare the oven. Preheat it to 375 degrees F.
Step 3: Add 2 eggs, a cup of granulated sugar, and half tsp fine salt in a large bowl. Beat on high speed with an electric mixer for about 4 to 5 minutes until the eggs tuned light.
Step 4: Add a cup of sour cream to the egg mixture followed by half a cup of vegetable oil and a tsp vanilla extract. Beat for 30 seconds more on low speed until just combined.
Step 5: Combine 2 cups of flour, a tsp baking powder, and 1/4 tsp baking soda in a medium bowl.
Step 6: Add the flour mixture around 1/3 at a time into the wet ingredients beating on low speed every after each addition until just combined. Note: Don't overmix or the muffin will be dense. Or whisk with a handheld mixer.
Step 7: Place 1 1/2 cups of fresh blueberries in a small bowl with a tsp flour. Toss to coat. Add this into the batter and gently fold until just combined.
Step 8: Equally spoon the batter into the prepared muffin cups. Fill until 3/4 to the top of the batter is all used up.
Step 9: Place inside the preheated oven and bake for about 25 to 30 minutes until the tops are golden and a toothpick inserted in the centre of a muffin comes out clean. Note: Increase baking time to 30 to 35 minutes if using frozen blueberries.
Step 10: Allow the muffins to cool for at least 5 minutes in the pan before transferring onto a cooling rack until room temperature.
Notes
Fill the muffin cups 3/4 to the top to have perfectly muffins. You can make mini blueberry muffins with the extra batter. Correctly measure the ingredients. Use the back of a spoon or a knife to scrape off the excess when measuring. If fresh blueberries are not in hand, you can use frozen. Note that the batter will turn out a bit blue-green once baked and cooled. Overmixing mixing will make the muffins to be more greenish-blue. To prevent the frozen blueberries from sinking, toss them first with a small amount of flour before adding them into the batter. Adding 10 to 13 minutes to the baking time.
