Description

Easy Sour Cream Blueberry Muffins are a delightful treat that perfectly balances the creamy tang of sour cream with juicy blueberries. These moist, fluffy muffins are quick to prepare, making them an ideal choice for busy mornings or leisurely weekend breakfasts. With their inviting aroma and burst of flavor, they promise to be a hit with family and friends alike.

Ingredients

Scale

1 ½ cups all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup sour cream
1 large egg
½ tsp vanilla extract
½ cup unsalted butter (melted)
1 cup fresh blueberries

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
In another bowl, mix sour cream, egg, vanilla extract, and melted butter until smooth.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Carefully fold in fresh blueberries to avoid breaking them.
Fill each muffin cup two-thirds full with batter and bake for 18-20 minutes or until golden brown and a toothpick comes out clean.
Allow cooling slightly before transferring to a wire rack.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (60g)
Calories: 190
Sugar: 10g
Sodium: 180mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: For added zest, incorporate lemon zest into the batter or swap blueberries for raspberries or strawberries. Store leftovers in an airtight container at room temperature for up to three days or freeze individually wrapped muffins for later enjoyment.