Moist Sour Cream Blueberry Muffins-Easy Recipe
Craving a breakfast treat that’s bursting with flavor and melt-in-your-mouth tender? Look no further than these incredible Sour Cream Blueberry Muffins! The secret ingredient, sour cream, ensures every bite is unbelievably moist, while fresh blueberries add a delightful juicy sweetness. Get ready to bake up a batch of easy, bakery-quality muffins in no time!
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup full-fat sour cream
- ¼ cup milk (any kind)
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, not thawed)
- Optional: 1 tablespoon turbinado sugar for topping
Instructions
- Preheat oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the egg, sour cream, milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the fresh blueberries.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- If desired, sprinkle a little turbinado sugar on top of each muffin for a crunchy crust.
- Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
