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three blueberry muffins stacked with fresh blueberries on the side
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5 from 2 votes

Blueberry Muffins

These delicious blueberry muffins are made with sour cream and fresh blueberries. Enjoy this with a cup of coffee or a glass of milk for the ultimate breakfast meal.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 295kcal


  • 2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 2 eggs room temperature
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 1/2 cups blueberries fresh


  • Preheat oven to 400 degrees F. and line a muffin pan with cupcake liners.
  • In a large bowl, mix the sugar and eggs for 3-4 minutes or until it becomes a light yellow color.
  • Add the sour cream, vanilla extract, and vegetable oil. Mix for 30 seconds.
  • Coat the blueberries with 1 tbsp of all-purpose flour. Add the baking powder and salt to the remaining flour.
  • Add the flour mixture to the sugar mixture and mix until well incorporated. Do not overmix the batter.
  • Fold in the blueberries. Using an ice cream scoop, scoop the muffin batter into each muffin liner, filling each 3/4's of the way.
  • Bake for 20-22 minutes. Let it cool a bit before enjoying!



Do not overmix the batter. 


Calories: 295kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 221mg | Potassium: 158mg | Fiber: 1g | Sugar: 23g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg