These blueberry muffins with sour cream are super moist and tender...the stuff of sweet breakfast dreams. Their fluffy texture makes them the perfect base for a crisp and crunchy cinnamon streusel topping that's so addicting, you'll be munching on these muffins all morning, noon, and night!
- A restaurant-worthy blueberry muffin recipe.
- Ingredient list and lessons for recipe success...
- Special tools and equipment you'll need...
- How to make the cinnamon streusel topping...
- How to make blueberry muffins with sour cream...
- How do you make your muffins light and fluffy?
- How do you make your muffins moist?
- *Expert Tips and Tricks* for making these delicious muffins...
- Other recipes fans of these sour cream blueberry muffins will love...
- Full Recipe Here!
A restaurant-worthy blueberry muffin recipe.
This blueberry muffin recipe was developed off one of my absolute favorite recipes of all time, which I picked up at my first ever full-time restaurant job. We had one of the most delicious breakfast pastry line-ups in Chicago, and this recipe has become a family favorite ever since.
This recipe has also proven to be extremely versatile throughout the years and you'll definitely see some variation popping up in future posts. But to start, I wanted to keep it super classic and give you all the BEST blueberry muffin recipe you'll ever make: blueberry muffins with sour cream and a crunchy cinnamon streusel topping.
Not only do these muffins have a delicious base, but their crunchy cinnamon topping is super addicting! (I often find myself pulling little streusel crumbs off the muffins when they're too hot to come out of the pan...heheh).
I mean, why have just blueberry muffins, when you can have blueberry muffins with streusel that brings just the right amount of spice and the perfect crunch to each bite?! The answer is there is just no good reason at all...so let's bring on the streusel!
Ingredient list and lessons for recipe success...
(Pssst…if you're ready to just get baking, get all the details in the recipe card below!)
- baking powder: the baking powder will give us that beautiful puffy top and fluffy muffin crumb
- baking soda: this helps the batter thicken right away in the bowl to give better shape to our final muffins
- sour cream: these helps to keep our muffins both tender and moist!
- fresh or frozen blueberries: if using frozen blueberries, make sure they stay frozen right until you mix them in so your batter doesn't all turn purple! (Check out this video for more on why this is important!)
Special tools and equipment you'll need...
You'll want to use a hand or stand mixer for the best texture in these muffins. (Learn more about why you need one in this lesson!). An ice cream scoop is also really helpful to evenly portion your muffins.
How to make the cinnamon streusel topping...
(Pssst…if you're ready to just get baking, get all the details in the recipe card below!)
- Preheat your oven to 375°F and line a 12-cup muffin pan.
- Stir together the dry ingredients.
- Mix in the melted butter.
- Cream the butter, sugar, and vanilla extract.
- Beat in the eggs.
- Alternate the dry ingredients and sour cream.
- Fold in the blueberries.
- Divide the batter into the muffin cups, and top them generously with streusel.
- Bake your muffins!
- Cool, share, and enjoy the tastiest breakfast treat you've ever had!
How to make blueberry muffins with sour cream...
Check out this full video tutorial that will show you how to mix up these tasty muffins from start to finish!
How do you make your muffins light and fluffy?
These muffins are wonderfully light and fluffy thanks to both the right ingredient proportions and the right mix method!
Baking powder: We have a good deal of baking powder in our batter to help push those muffin tops sky-high!
Whipping your butter/eggs: by first whipping the butter, then the eggs, we add a lot of air bubbles to the batter. Those bubbles expand as the air heats up in the oven, yielding a puffed top and fluffy muffin! (Check out our Mixers 101 lesson for more on this!)
How do you make your muffins moist?
For these blueberry muffins with sour cream, the biggest part of the equation is definitely the sour cream!
Sour cream is acidic, which helps to tenderize our muffins. It also adds moisture and creaminess to our batter, while allowing it to be thick enough to stand up in our muffin pan. This translates to the perfect combination of a puffy, proud muffin top, while still having a tender and moist crumb.
It also helps that we only use low-level mixing after the flour is added, which keeps our muffins from toughening up.
(p.s. if you love moist cakes that are perfect for using up that fresh summer produce, be sure to check out my Carrot Cake with Pineapple and Coconut finished with a beautifully light and fluffy Whipped Cream Cheese Frosting!)
*Expert Tips and Tricks* for making these delicious muffins...
What's the TOP TIP for making the best blueberry muffins ever?
Take your time and follow the instructions in terms of mixing speeds especially.
These muffins do have a couple of steps to them, but mixing vigorously early, and at low levels later, allows the batter to come together beautifully, while still keeping the muffins from getting over-mixed and tough.
How do I store these muffins?
While I always recommend enjoying all baked goods when fresh (especially because these muffins are unbelievably tasty when warm from the oven!). They will keep for up to 5 days, in an air-tight container, at room temperature.
Can I use frozen blueberries in my muffins?
Absolutely! This recipe is delicious with fresh blueberries when they're in season, but you can definitely make these with frozen berries if they're what you have on hand.
Can I add extra blueberries to my muffins?
Yes! You can add more blueberries if you'd like, just know you'll likely need to increase your yield to 13-15 muffins depending on how many extras you add.
How do I make lemon blueberry muffins?
Just add the zest of two lemons to your muffin batter and you'll have a lovely citrus twist on these tasty treats. When adding the lemon, you may also want to remove the cinnamon in the streusel for a simple crumb topping to let the lemon flavor really shine through.
Can I make these without the streusel?
I'm a HUGE fan of all streusel toppings, but if that's not your jam, you can just skip the topping all together. Just note that the muffins will bake 2-4 minutes faster without the topping, so be sure to check them early.
Other recipes fans of these sour cream blueberry muffins will love...
If you're looking for other tasty breakfast treats, be sure you don't miss out on my Cinnamon Streusel Muffins, Light and Fluffy Buttermilk Pancakes, Peach Cobbler Pound Cake and my Lemon Pancakes with Fresh Lemon Whipped Cream too! And for an extra Decadent treat, you definitely need to whip up my Cookies and Cream Oreo Cinnamon Rolls!
⭐ If you bake up this tasty recipe please give it a ⭐ rating in the recipe card or leave a comment and feel free to ask any questions at the bottom of the page to help others find their way to this sweet recipe too! ⭐
Full Recipe Here!
Blueberry Muffins with Sour Cream and Streusel Topping
FOR THE STREUSEL:
- ½ cup sugar
- ¼ cup all-purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons unsalted butter (melted)
FOR THE MUFFINS:
- ½ cup (1 stick) unsalted butter ( softened)
- ⅔ cup sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup sour cream
- ⅔ cup blueberries
TO MAKE THE STREUSEL:
- Preheat and prep: preheat your oven to 375°F and line a 12-cup muffin pan.
- Stir together dries: use a fork to stir together all the dry ingredients in a small bowl.
- Mix in butter: add melted butter to dries and use a fork to blend until crumbs form and there are no more dry patches in the mixture.
TO MAKE THE MUFFIN BATTER:
- Cream butter, sugar, and extract: cream butter, sugar, and vanilla extract using a hand or stand mixer for about 1 minute on medium-high speed until light and fluffy.
- Beat in eggs: add eggs and beat another minute on medium until batter is smoothed out a bit and well-combined.
- Alternate dry and sour cream additions: combine the dry ingredients and blend together in a small bow. Add half the dry ingredients to your batter, then all the sour cream, then the other half of the dry ingredients, mixing on low between batches to just until incorporated. (Be sure to scrape the bowl well between each addition too!)
- Fold in blueberries: using a spatula, gently fold or mix in blueberries just until evenly distributed. (see notes)
- Divide and top: divide the batter evenly between prepped muffin cups (about ¼ cup batter each). Generously sprinkle streusel over top of each muffin to form an almost solid layer.
- Bake: Bake muffins at 375°F for 20-22 minutes until golden brown, and the tops feel fully set when gently pressed.
- Cool, share, and enjoy: cool muffins for 10-15, then loosen edges with an offset spatula as needed, before fully transferring to a wire rack. Share with family and friends for breakfast, a coffee break, or the tastiest afternoon snack in town!
Test Kitchen Tips
- Frozen blueberries: If using frozen blueberries, be sure to keep them frozen until right before you mix them in your batter or you will definitely end up with some purple muffins!
- Extra blueberries: You can add more blueberries if you'd like, just know you'll need to increase your yield to 13-15 muffins depending on how many extras you add.
I hope you and your loved ones enjoy this recipe and when you give these a try, please share (literally and electronically!) and tag me on Instagram or Facebook @mint.and.mallow.kitchen so I can see all your amazing sweets and help you with any baking conundrums that come up!
Love, light and sweets always,
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