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Blueberry Sour Cream Muffins

Blueberry Sour Cream Muffins

Yep. These blueberry sour cream muffins are amazing. SERIOUSLY drool-worthy amazing!!! I made Smitten Kitten’s perfect blueberry muffin recipe with my kids today and they were unbelievable! I followed the recipe except I used sour cream instead of yogurt. The muffins were moist, crumbly, lemony, with big bursting blueberries throughout. I was impressed that even though there were so many blueberries throughout each muffin, they held their shape. My kids’ favorite part was the muffin top. The secret to the yummy top is sprinkling raw turbinado sugar on top – it makes it so crisp, sugary, and delicious!

Blueberry Sour Cream Muffins

How to Make Blueberry Sour Cream Muffins

Preheat the oven to 350 degrees. Coat a muffin tray with coconut oil cooking spray.

Whisk together the cooled melted butter with the sour cream, white sugar, egg, and lemon zest until well combined.

Mix the flour with the baking powder, baking soda, and salt until thoroughly combined. Slowly add the flour mixture to the sour cream mixture until just combined. Add most of the blueberries and gently fold them into the batter.

Fill 9 of the muffin cups evenly. Push a few of the remaining blueberries into the top of each muffin. Sprinkle 1 teaspoon of turbinado sugar to the top of each muffin. Side Note: I know that 1 tsp will seem like a lot, but trust me, it makes the muffin top crisp and sugary delicious!

Blueberry Sour Cream Muffins

Place into the oven and bake for 24-26 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them rest for 10 minutes in the pan before removing them to a rack. Enjoy.

Blueberry Sour Cream Muffins

Blueberry Sour Cream Muffins

Blueberry Sour Cream Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Breads and Muffins
Servings: 9
Author: Pam - For the Love of Cooking

Ingredients

  • 5 tbsp butter melted & cooled
  • 3/4 cup sour cream
  • 1/2 cup white sugar
  • 1 egg
  • Zest from 1/2 lemon
  • cups flour
  • tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • cups fresh blueberries
  • 3 tbsp turbinado sugar

Instructions

  • Preheat the oven to 350 degrees. Coat a muffin tray with coconut oil cooking spray.
  • Whisk together the cooled melted butter with the sour cream, white sugar, egg, and lemon zest until well combined.
  • Mix the flour with the baking powder, baking soda, and salt until thoroughly combined.
  • Slowly add the flour mixture to the sour cream mixture until just combined.
  • Add most of the blueberries and gently fold them into the batter.
  • Fill 9 of the muffin cups evenly.
  • Push a few of the remaining blueberries into the top of each muffin.
  • Sprinkle 1 teaspoon of turbinado sugar to the top of each muffin. Side Note: I know that 1 tsp will seem like a lot, but trust me, it makes the muffin top crisp and sugary delicious!
  • Place into the oven and bake for 24-26 minutes, or until a tester inserted into the center comes out clean.
  • Remove from the oven and let them rest for 10 minutes in the pan before removing them to a rack. Enjoy.
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6 Comments

  1. No. a teaspoon of sugar on top of each muffin doesn’t seem like that much. If you’re going to have a sugar topping, you might as well do it right! Great looking muffins, Pam.

  2. Do these muffins ever look good. Blueberry are my favorite. I bet you don’t have any left and you are right – they are drool worthy.

  3. look at those muffin tops! that’s some serious lift, which is very important in a muffin, to me, anyway. pinned!

  4. These look so delicious! One of our kiddos loves baking – I think I’ll have her try these for breakfast this weekend! Thank you for sharing!