Sour Cream Blueberry Muffins are the perfect moist muffins for your next breakfast or brunch. They also make a great afternoon snack for something a little sweet.
Jump to RecipeMy boys LOVE trying new foods for breakfast. We do what we call “Big Breakfast Sunday” at our house. This means we make something “extra” for breakfast on Sundays. My sister started Cinnamon Roll Sunday a few years ago, and my boys asked that we continue that. While I love cinnamon rolls, I didn’t want them every week. So, Big Breakfast Sunday was our compromise.
I’ve tried to make muffins a few times, and they are hit or miss with the boys. I have enjoyed every muffin recipe I’ve tried, but they aren’t always a fan. They don’t like it when there is warmed fruit inside but were ok with this easy blueberry muffin recipe.
We made these blueberry muffins for breakfast with a cup of coffee or a cup of milk. But enjoyed the leftovers as an afternoon snack the next day as well. They would be great to add to a school lunch, especially if you make them in a mini-muffin tin and have mini blueberry muffins. They are perfect for little hands to grab and eat that way. You can also purchase mini cupcake liners to use in the mini muffin pan for easy cleanup later.
A Note About Ingredients
For an easy recipe, I made these with frozen blueberries, but you could also use fresh blueberries if you have them. We only buy fresh berries when they are in season, and blueberries weren’t when we first made this recipe, which is why I started with frozen berries. I wanted to keep it to simple ingredients.
One of the key ingredients for this recipe, though, is the sour cream. It sounds odd, but it makes for the most moist blueberry muffins I’ve ever had.
Since this recipe uses Bisquick, you don’t need to add any baking powder or baking soda. If you don’t have Bisquick, you can substitute it with 2 cups of all-purpose flour and add 3 teaspoons of baking powder and 1/2 teaspoon of salt. Make sure to whisk these together well before adding the other ingredients.
Sour Cream Blueberry Muffins Step by Step
Ingredients
- 2 cups Bisquick
- 3/4 cup sugar
- 2 eggs
- 8 oz sour cream
- 1 cup blueberries, frozen
- 2 tbsp sugar
Preparation
Preheat the oven to 375F and grease a 12-cup muffin pan with vegetable oil or line it with paper liners.
In a medium bowl, whisk the dry ingredients: Bisquick and 3/4 cup sugar.
In a separate bowl, combine eggs and sour cream.
Add the wet ingredients to the dry flour mixture with a wooden spoon.
Fold in the frozen blueberries with a rubber spatula.
Fill muffin cups about 3/4 of the way full with muffin batter. Sprinkle the remaining sugar on the top of the muffins.
Bake for about 25-30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean and the tops are golden brown.
Move the pan to a wire rack to cool for about 5 minutes before serving warm.
Sour Cream Blueberry Muffins Leftovers
Storage: Keep leftover blueberry cream muffins in an airtight container at room temperature for 2-3 days. If you live in a warm, humid climate, these will do better in the refrigerator.
Reheating: If the muffins are room temperature, they can be enjoyed as-is. For refrigerated muffins, I like to reheat them in the microwave for a few seconds as this help keep them moist.
Freezing: As with most muffins, these delicious muffins will freeze well. Make sure they are sealed in a freezer bag and store for up to 3 months.
Recipe
Originally Published On: October 16, 2023
Sour Cream Blueberry Muffins
Ingredients
- 2 cups Bisquick
- 3/4 cup sugar
- 2 eggs
- 8 oz sour cream
- 1 cup blueberries (frozen)
- 2 tbsp sugar
Recommended Equipment
Instructions
- Preheat the oven to 375F and grease a 12-cup muffin pan with vegetable oil or line it with paper liners
- In a medium bowl, whisk the dry ingredients: Bisquick and 3/4 cup sugar
- In a separate bowl, combine eggs and sour cream
- Add the wet ingredients to the dry flour mixture with a wooden spoon
- Fold in the frozen blueberries with a rubber spatula
- Fill muffin cups about 3/4 of the way full with muffin batter
- Sprinkle the remaining sugar on the top of the muffins
- Bake for about 25-30 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean and the tops are golden brown
- Move the pan to a wire rack to cool for about 5 minutes before serving warm
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
These look so delicious. You can’t beat the tender moistness you get when you bake with sour cream.
That looks like the perfect breakfast or snack. I love blueberries and sour cream makes everything so tender.
These muffins were so moist and flavorful. The recipe is a keeper for sure.
I will try to make these soon! My husband loves blueberry muffins and I’ve never tried to add sour cream before so I will have to see how they turn out. Thanks for the suggestion!
I cant wait to try this. Looks delicious. Can I ask why blueberries change colour to purple when they are baked?
I love muffins with sugar toppings. These blueberry sour cream muffins look moist and delicious! Perfect for a Sunday morning with coffee.
Hhhhmmm….sourcream and some sugar in one recipe? I have to give this a try and know how it tastes because in my past, I have not liked my experience with sour cream. .
I love sour cream in baking. And sugar muffins are always a big hit in my family. Thank you for the interesting recipe.
I will be making this recipe so I can take these muffins to work with me. Sounds so moist and delicious.
These blueberry muffins are far better than any I’ve seen in ages. I love the sugar topping too, that adds to their appeal. I look forward to trying out this recipe as it sounds delicious!!
This look so yummy, I’ve always tried these but never cooked them haha. I will follow your instructions to try them. Thank you for sharing!