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Blueberry Muffins with Sour Cream – Best Bakery-Style Muffins

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Blueberry Muffins with Sour Cream are bakery-style muffins featuring a moist, tender crumb, rich sour cream flavor, and juicy blueberries throughout every bite.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup full-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons coarse sugar (optional)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Line a 12-cup muffin tin with paper liners.
  3. Whisk together flour, baking powder, baking soda, and salt.
  4. Cream butter and sugar until light and fluffy.
  5. Add eggs one at a time.
  6. Mix in sour cream and vanilla extract.
  7. Add dry ingredients and stir until just combined.
  8. Toss blueberries lightly with flour and fold into batter.
  9. Fill muffin cups about three-quarters full.
  10. Sprinkle tops with coarse sugar if desired.
  11. Bake for 18–22 minutes.
  12. Cool before serving.

Notes

  • Use full-fat sour cream for maximum moisture.
  • Do not overmix the batter.
  • Fresh or frozen blueberries may be used.
  • Toss blueberries with flour before adding.
  • Store in an airtight container.
  • Freeze for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/blueberry-muffins-with-sour-cream/