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Blueberry Sour Cream Muffins

Blueberry Sour Cream Muffins

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


  • 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


  • 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.