Blueberry Sour Cream Muffins

2 cups flour
3/4 cup plus 1 teaspoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream at room temperature
1 large egg, lightly beaten
1 1/2 teaspoon vanilla
2 cups blueberries
1/4 cup butter, melted and cooled

Preheat oven to 400. Prepare 12 muffin cups. In a large bowl, stir together flour, 3/4 cup sugar, baking powder, baking soda and salt. In another bowl, stir together butter, sour cream, egg and vanilla until blended. Make a well in the center of the dry ingredients and pour in the wet. Stir until just mixed (batter will be thick) then fold in blueberries. Spoon batter into tins and sprinkle with remaining sugar. Bake 15-20 minutes or until toothpick comes out clean. Remove to rack and let cool at least 2 minutes before serving.


  1. just made them. SO good!

  2. These are the best blueberry muffins I have every made! My husband, son and sister couldn’t stop eating them.

  3. When I saw how thick the batter was I thought I made a mistake, but they were very good. And relatively foolproof as a 4 & 7 year old helped me.

  4. I made these 2 weeks ago, and they are amazing! I never would of though about putting sour cream in muffins, but it was just what they needed! I added peaches to mine also since I had some frozen ones…and everyone asked for the recipe. Thank you! 🙂

  5. Really yummy. I was freaking out when the batter resembled bread dough more than muffin batter and I was having a hard time getting all that flour “wet”… but I resisted the temptation to add a liquid and left it as it was… and they turned out really great.
    My last year’s blueberries are all eaten up, but I had blackberries and raspberries. The combo in these muffins worked well. I LOVE the idea of peaches in there as mentioned above!

  6. Washington Cube

    I made these yesterday for my Fourth of July breakfast. I had the most gorgeous big plumpy blueberries from Whole Foods.

    Like others, when I first looked at the dough, I thought, "I must have missed something," because the dough was so thick, but…I did not alter thinking, "No matter how these turn out, I'm sticking to the recipe."

    You didn't say how full to fill the cups, and normally I only fill 3/4 full, but there was so much batter, I had it pretty heaped up in each up. I also had some Demerara raw cane sugar…the nice chunky kind for cookie tops, and I sprinkled that on before baking.

    My oven runs hot, so I thought mine would be done in 15 minutes, but because of the thickness of the dough, it took the full 20 minutes.

    When they came out they were gorgeous. Browned on top with glistening sugar crystals.

    I had the leftovers for tea in the afternoon and again this morning. Still just as moist and good.

    I will be trying the version with goat cheese, and I think I would like to try them halved with raspberries or diced strawberries or peaches.

    Bottom line: a good solid "keeper" of a recipe. They were just wonderful.