Moist Sour Cream Blueberry Muffins – Easy Recipe

Craving the perfect homemade muffin? Look no further! These Moist Sour Cream Blueberry Muffins are incredibly tender, bursting with juicy blueberries, and feature a delightful tang from the sour cream that ensures every bite is pure bliss. Best of all, they’re surprisingly simple to whip up, making them ideal for breakfast, brunch, or an anytime treat.

Ingredients

• 2 cups all-purpose flour, plus 1 tablespoon for blueberries
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup full-fat sour cream
• 1/2 cup vegetable oil (or melted unsalted butter)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions

1. 1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.
2. 2. In a large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients.
3. 3. In a separate medium bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla extract until well combined and smooth.
4. 4. Pour the wet ingredients into the well of the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. A few lumps are okay; do not overmix, as this can lead to tough muffins.
5. 5. In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins. Gently fold the floured blueberries into the batter.
6. 6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
7. 7. Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
8. 8. Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.