The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.

Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins: Moist and flavorful, loaded with fresh blueberries! Bake a batch today and indulge in the sweet and tangy goodness. Try the recipe now!

Moist and flavorful, these sour cream blueberry muffins are a breakfast dream come true.

The tangy sour cream pairs perfectly with the sweetness of fresh blueberries, all wrapped up in a tender and fluffy package.

Perfect for a quick morning treat or brunch with friends!

Ready Time

40 mins


4 servings


  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1/2 cup sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • Confectioners’ sugar for dusting (optional)


Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Whisk together the flour, sugar, baking powder, and salt in a medium bowl.

In a large bowl, whisk together the melted butter, sour cream, egg, and vanilla extract until smooth.

Add the dry ingredients to the wet ingredients and stir until just combined.

Do not overmix.

Gently fold in the blueberries.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool in the tin for 5 minutes.

Transfer the muffins to a wire rack to cool completely.

Dust with confectioners’ sugar, if desired, before serving.

These muffins are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.


Make sure to adjust the oven racks to ensure even baking, as these muffins will rise quite a bit.

To get the most out of your fresh or frozen blueberries, gently pat them dry with a paper towel before adding them to the batter to prevent excess moisture.

If you want a crispy, golden-brown muffin top, try baking the muffins for an additional 2-3 minutes, keeping an eye on them to avoid overcooking.

Freshly baked muffins will freeze beautifully, so don’t be afraid to wrap individual muffins tightly in plastic wrap and store them in a freezer-safe bag for a quick breakfast or snack.

Nutrional Value

  • Calories: 240
  • Total Fat: 11g
  • Saturated Fat: 7g
  • Cholesterol: 40mg
  • Sodium: 250mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 2g
  • Sugars: 18g
  • Protein: 4g
Sour Cream Blueberry Muffins
Sour Cream Blueberry Muffins

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