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–+ servings
Blueberry Sour Cream Muffins in the pan

Blueberry Sour Cream Muffins

Jessica Vogl
A delicious recipe for a perfectly moist and berry-filled muffin to kick off weekend brunch!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Servings 12 muffins

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword blueberry, muffins, sour cream
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