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!

An unwrapped blueberry sour cream muffin on parchment paper.

A six-cup muffin tin with blueberry sour cream muffins on parchment paper.

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 for blueberry sour cream muffins in small bowls.

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.

Liquid ingredients mixed together in a large bowl.

Blueberries added to batter to be folded in.

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

Muffin cups filled with batter and topped with turbinado sugar, ready for baking.

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.