If you're skeptical of this one, hear me out. Sour cream adds moisture, acid and fat to a recipe, and paired with fresh blueberries, it makes for an absolutely delicious muffin! These Blueberry Sour Cream Muffins are the perfect way to start your weekend brunch or to make a batch ahead of your week!
As always, I do include a few affiliate links in this post for products I truly use and love. This just means that if you make a purchase after clicking one of those links, I'll earn a little money (at no cost to you) to keep the kitchen up and running, which I promise to use to create more fun content like this! One of those affiliates is with Amazon, which requires a very clear disclosure: as an Amazon Associate, I earn from qualifying purchases. If you have any questions about affiliates, please reach out!
Ingredients you need
- Sugar: gotta start with that sweetness!
- Eggs: you'll want these to be room temperature to help the muffins rise (cold eggs will cause the muffins not to rise as much)
- Vegetable oil: this helps give liquid as well as fat content. You could also substitute canola oil.
- Vanilla extract: did you know you can make your own? Check out how to make homemade vanilla extract
- Dairy-free sour cream: I like to use lactose-free sour cream from Good Culture, but of course, you could also use regular sour cream (if you're not dairy-free!)
- Blueberries: fresh is best, but you could also use frozen berries that are thawed. If you're using frozen berries straight out of the freezer, you will likely need to increase the baking time.
- Orange zest: just for a bit of tang!
- Cane sugar: to sprinkle on top for a bit of crunch
- A few pantry staples including all-purpose flour, baking soda and salt.
Equipment you'll need to get started
I'm fairly certain you have everything you need, but below are a few things I like to use:
- Cuisinart Hand Mixer from Amazon
- Wilton Muffin Pan, 12-cup from Amazon
- GIR Spatulas from Amazon
- Nordicware Cooling Rack from Amazon
Filling the muffins
Be warned: these are very full muffins. I recommend using the largest muffin liners you can (or if you're using homemade muffin liners, recommend making the large size). Firstly, I love an overfull muffin (more surface area for crispiness!). Second, the volume of your batter will depend somewhat on the size of your blueberries. If you're using huge blueberries, you'll have more volume. If you're using smaller berries (maybe frozen berries), you'll have less. This will cause your muffins to be more or less full in the liners.
Fill the muffin cups a generous ¾ full (a little more is ok). If you feel like you still have batter leftover, you can use it to make one or two extra muffins in another tin. You also may not have extra batter, and that's ok too! It will all be delicious.
Frequently Asked Questions
Do I have to use dairy-free sour cream?
No, you don't! If you're not dairy-free, then you can of course use regular sour cream as well.
Do I need to use muffin liners?
Yes, I would recommend it. These are very full muffins, and to help get them out of the pan, I highly recommend using muffin liners.
My muffins are overflowing - what happened?
These are going to be very full muffins, so some overflow is going to happen. I recommend using the largest muffin liners you can (or making your own). If your muffins are out of control, though, and they've overflowed to the point where they are all touching, you have overfilled your muffin cups. Fill the muffin cups a generous ¾ full (a little more is ok). If you have batter left over after filling 12 cups, you can use the extra to make one or two extra muffins in another tin.
How should I store muffins?
Eat them all! Just kidding, but also serious. Like anything, muffins are best fresh out of the oven. If you have leftovers, you can store them in a paper bag or an unsealed Ziplock bag at room temperature. If you like, you can reheat them for 15-30 seconds in the microwave to make them warm and soft again.
Can I use frozen blueberries for this recipe?
Yes, you can, but be prepared that you will likely need to increase the baking time. Make sure to use a toothpick to test if the center of the muffins is done.
My recipe for Blueberry Sour Cream Muffins is below. Leave a comment and let me know what you think!
Blueberry Sour Cream Muffins
- 1 ¼ cups granulated sugar
- 2 eggs room temperature
- ¾ cup dairy-free sour cream room temperature
- ¼ cup vegetable oil
- 1 Tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 1 ½ cups fresh blueberries
- 2 Tablespoons cane sugar optional
- Preheat oven to 375°F. Line a 12-cup muffin tin with muffin liners and set aside.
- In a large bowl, combine granulated sugar, eggs, dairy-free sour cream, vegetable oil, orange zest and vanilla extract. Beat until combined and smooth. In a seperate bowl, combine flour, baking soda and salt. Whisk to combine.
- Add flour mixture to the liquid mixture and stir or blend until just combined. Fold in blueberries.
- Fill lined muffin cups with batter ¾ full (a little more is ok) and sprinkle with the cane sugar. If you find you have extra batter, make 1-2 additional muffins rather than over-filling the cups. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the muffin tin for 10 minutes, then transfer to a cooling rack to cool completely.