The BEST Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. They’re fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they’re bursting with fresh blueberry flavor. These are bound to be your new favorite muffins!
Moist Blueberry Muffins with Sour Cream
It’s been about a year since my last blueberry muffin recipe. So I began my seemingly annual quest to create the softest, moistest, and best blueberry muffins.
I don’t know if these moist blueberry muffins ‘beat’ my last since they’re different in terms of taste, texture, and ingredients, but they’re both excellent.
My last blueberry muffins were vegan, using no butter or eggs, and instead use avocado to keep them soft and moist. Whereas these homemade blueberry muffins are made with sour cream and are the moistest muffins ever.
For a jumping off point, I turned to one of my favorite cookbooks for classic recipes, The New Best Recipe from the editors of Cook’s Illustrated. It’s a 900+ page Bible and if you don’t have it, it’s well worth the $20 bucks for a classic cookbook with so many recipes, and all tested a million different ways right down to what does an extra egg yolk or one extra quarter cup of sugar do to the final result.
Although I normally swear by buttermilk (or Greek yogurt) and oil to keep cakes, muffins, and quickbreads moist, there’s no buttermilk, oil, and only one-quarter cup of melted butter in these homemade blueberry muffins. Pretty amazing.
The secret to keeping the homemade blueberry muffins so moist and soft is sour cream. It works wonders to produce wonderfully tender and rich muffins. I used lite sour cream with success. I wouldn’t use fat-free because you need some fat for moisture, but lite worked just fine.
The blueberry muffins from scratch have a buttery soft crumb and are dense enough without being heavy, nor are they airy or cake. A great balance of density and lightness.
With all those blueberries staring back at you, these babies are hard to resist. And you can never have too many blueberry muffin recipes.
Homemade Blueberry Muffins Ingredients
For these homemade blueberry muffins, you’ll need:
- All-purpose flour
- Baking powder
- Pinch of salt
- Granulated sugar
- Unsalted butter
- Vanilla extract
- Sour cream
- Frozen blueberries
How to Make Blueberry Muffins From Scratch
In a large bowl, add flour, baking powder, and salt and whisk until combined. In a separate large bowl, whisk egg until light in color, then add granulated sugar and whisk vigorously until thick. Slowly add melted butter to the egg-sugar mixture, followed by the vanilla and sour cream.
Add frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. Then slowly add the egg-sour cream mixture to the flour and blueberries. Use a spatula to gently fold the batter together.
Divide the batter between 12 greased muffins cups and bake until muffins are set, and soft yet springy to the touch. Allow muffins to cool in pan for about 15 minutes before carefully removing.
Do I Have to Use Frozen Blueberries?
I made these blueberry muffins with frozen blueberries since they’re readily available and inexpensive. Not being reliant on fresh berries in the dead of winter is nice. I also added more than the Cook’s Illustrated recipe.
I haven’t tried with fresh blueberries but the baking time would be reduced, but I’m not sure by how much. Because there’s almost 2 cups of frozen blueberries in the batter, the pan and batter are very cold going into the oven.
Should I Thaw the Frozen Blueberries?
No, keep the berries frozen when adding them to the batter because they run and bleed less if kept frozen. They’re tossed in the dry ingredients and coating them helps prevent them from sinking as much while baking.
Tips for the Best Blueberry Muffins
With over 1 cup of sour cream and a very moderate 350F oven, the homemade blueberry muffins cook for 30 to 35 minutes, much longer than typical muffins. Watch your muffins and not the clock because baking times will vary based on the berries, sour cream, pan size, climate, and oven variances.
The blueberry muffins from scratch don’t get very golden on top so don’t judge doneness by the color of the tops. They should be springy to the touch and do a toothpick test.
I added a few pinches of turbinado sugar to the tops before baking and while it’s almost imperceptible in terms of taste and texture, it helps the muffins achieve a more golden appearance on the tops.
These blueberry muffins from scratch get better as they cool because you can really appreciate the abundance of juicy berries in every bite, adding to the overall moisture quotient amidst the fluffy interior.
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The Best Blueberry Muffins
These are hands down the Best Blueberry Muffins EVER. They're fluffy and moist thanks to the addition of sour cream in the batter. Not to mention they're bursting with fresh blueberry flavor. These are bound to be your new favorite muffins!
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- pinch salt, optional and to taste
- 1 large egg
- 1 cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 1/4 cups sour cream (I used lite)
- 1 3/4 cups frozen blueberries + more for sprinkling on tops*
- about 2 to 3 tablespoons turbinado sugar or sparkling sugar for sprinkling tops, divided
- Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan with floured cooking spray (I prefer the cosmetic look of not using liners so I didn’t); set aside.
- In a large bowl, add flour, baking powder, optional salt, and whisk until combined; set aside.
- In a separate large bowl, whisk egg until well-combined and light-colored, about 20 seconds.
- Add 1 cup granulated sugar to the egg and whisk vigorously until thick and homogenous, about 30 seconds; set aside.
- In a small microwave-safe bowl, melt the butter, about 30 seconds on high power. Allow butter to cool momentarily, about 1 to 2 minutes.
- Slowly add the butter to the egg-sugar mixture, whisking while adding it; or add it in 2 to 3 additions, whisking after each addition until mixture is combined.
- Add the vanilla and whisk until combined.
- Add the sour cream and whisk until smooth and combined, don’t overmix; set aside.
- Add 1 3/4 cup frozen blueberries to the flour mixture, tossing lightly with a spatula to coat them. This helps prevent berries from sinking while baking.
- Slowly add the egg-sour cream mixture to the flour-blueberries and fold using a spatula until batter comes together, the berries are evenly distributed, and most of the flour bits are folded in (some small spots of flour can remain); don’t overmix. Batter will be quite thick.
- Using a large cookie scoop or cooking-sprayed heaping 1/4-cup measure, equally distribute batter in prepared pan until all batter is gone and has been distributed equally.
- Top each cup with about 2 blueberries (creates a nice visual appeal).
- Top each cup with a generous pinch of turbinado or sparkling sugar. This encourages tops to become more golden while baking.
- Bake for about 30 to 35 minutes (I baked 34 minutes), rotating pan once midway through baking. Bake until muffins are set, cooked through, soft yet springy to the touch, and a toothpick inserted in the center comes out clean, or with a few moist crumbs but no batter. Because the moisture content in the sour cream and the blueberries varies, as do pan sizes, climates, and ovens, bake until done; watch your muffins and not the clock. The frozen berries really cool down this batter, and due to the moisture content and heaviness of the sour cream, these muffins take longer than most to cook. The tops don’t get very golden and they stay quite pale so don’t judge their doneness by the color of the tops.
- Allow muffins to cool in pan for about 15 minutes before carefully removing; use a paring knife to help dislodge any stubborn ones. Muffins are best fresh, but will keep airtight at room temp for up to 5 days; or in the freezer for up to 4 months.
*Do not thaw, keep frozen; I have not tried using fresh.
Amount Per Serving: Calories: 255Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 148mgCarbohydrates: 40gFiber: 1gSugar: 23gProtein: 3g
More Blueberry Recipes:
Skinny Blueberry Muffins — These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all!
Vegan Blueberry Muffins — These are the BEST blueberry muffins I’ve ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter.
Blueberry Crisp — This fruit crisp is delicious as is, but you could also serve it with a dollop of whipped cream or a scoop of ice cream.
Blueberry Oatmeal Crumble Bars — These bars are buttery and packed with blueberry flavor! They take just 10 minutes of prep and then go straight into the oven. So easy to make, and a crowd pleaser every time!
Easy Blueberry Pie – a FAST, crustless, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe!
Blueberry Streusel Coffee Cake – An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!
Blueberry Pie Bars – Super soft, easy bars with a creamy filling, streusel topping and abundance of juicy blueberries!
Blueberry Muffin and Buttermilk Pancakes Cake – One of the best coffee cakes and uses a tried-and-true cake base I adore!
Blueberry Banana Zucchini Bread – Banana bread just got better with juicy blueberries in every bite! The zucchini (you can’t taste it) keeps it moist and healthy! Easy and delicious!
Blueberry Zucchini Bread – Juicy blueberries in every bite of this soft, easy, no mixer bread! If you have picky eaters who don’t like zucchini, don’t worry because you can’t taste it! It keeps the bread tender and healthier!
I love these muffins, the best tasting ever!!! How can I get them to brown more? Why don’t they brown like other muffins?
That’s great they’re the best tasting muffins ever!
In terms of browning, you can increase the temp by 25 degrees or so in the final 5 minutes of cooking. Or cook them longer, but they will dry out.
If they are the best ever, personally I suggest just leaving the recipe alone and following it as written!
Oh my!! Made these blueberry muffins this morning for breakfast – they are delicious!! Great texture and flavor – so moist and light. Truly THE best blueberry muffins I’ve ever baked. Thank you, Averie!!
Thanks for the 5 star review and I am glad they are truly the BEST blueberry muffins you’ve ever baked! They live up to their name then 😃
Absolutely delicious. So easy. My daughter and i both ate 2 warm out of the oven.
Thanks for the five star review and I’m glad you both had a couple right out of the oven!
please remove me from your email list. i tried to email you and the email was returned because u were too busy to read it. well im too busy to read the 100’s of emails u r sending me daily. take me off your list. thank you.
Simply click UNSUBSCRIBE at the bottom of any recipe email (not this one) that you receive, i.e. tomorrow’s email or today if you have that one.
I send 6 emails per week, day off is Tuesday. There is also the option to drop down to 1 email per day, also at the bottom of any email you recieve.
These were hands down the simplest and yummiest muffins my son and I whipped up for a friend. Moist and flavorful. I love blueberry anything so this is a keeper recipe.
Thanks for the 5 star review and glad they’re the simplest and best tasting muffins for you and your son and that this is a keeper for you!
what about washing the frozen berries? That would sort-of thaw them..
Yes that speeds it up.
OMG, best blueberry muffins ever! I am 70 yrs old and have been making muffins for years, but not this good. I loved your detailed instructions and followed them exactly. It was 4am. I couldn’t sleep, again… All of this Covid19 social isolation. Baking seemed like the right thing to do, something quick, and comforting. These were perfect in every way and much appreciated later in the morning by my husband who slept thru it all.Carol H, Goshen, IN
Thanks for the 5 star review and glad these are The Best for you after cooking for many years and trying many muffin recipes I’m sure!
YUM! These are a keeper for sure. I only have mini muffin tins, so I used a small glass cake pan instead. I also added a T. more flour for high altitude and baking time increased to 45 minutes. Must slab butter on these though, everything’s better with butter on it, right? ;)Thanks Averie!
Thanks for the 5 star review and glad this turned out great for you!
Hi Avery. Will it matter if I substitute Greek yogurt for the sour cream? Getting ready to make these. Yum!
Never mind, I used sour cream. So good!
We are weighing the ingredients and preheating the oven now. Not happy with current recipe. Family picked this one to try.
Never had a recipe with no Baking Soda at all. This will be interesting…
They taste amazing but somehow they don’t look like yours! I made all 24 and they are really small. :/ total operator error
Yes this recipe yields 12 normal sized muffins. You made twice that so yes I am sure they are very small. Glad they taste amazing.
The recipe is great as it says. I did use fresh blueberries. My boys 5yr and 3 yr twins are devouring them.
Thanks for the 5 star review and glad your kids are devouring them!
I can’t wait to try this recipe. I love a blueberry muffin with a rich batter and it seems like this could be the one for me! I just have a question, when you say “lite” sour cream what is the fat percentage? The country that I live in doesn’t sell sour cream, but there are alternatives with a similar taste so I’m trying to gage the best one based on actual fat content. Thanks!
I would just use a full fat product then since it can get a little tricky to guess the fat percentages. Even in the US, lite products can vary quite a bit.
Can I use blueberries in can instead of frozen?
I would use either fresh or frozen but not canned.
Can I substitute yogurt for the soy yogurt for the sour cream? I have a customer that only wants me to use soy products. Thanks
I haven’t personally tried it but I think it will be ok.
Has anyone had success making the muffins Gluten Free?
I have tried a number of recipes over the last 12 months. This is by far the moistest. Even with oil, the others were always a bit dry. This recipe was easy and delicious.
Thanks for the 5 star review and glad these are the moistest and easy!
These came out perfect!! Great recipe!
Thanks for the 5 star review and glad they came out perfect!
Can you substitute bananas in the recipe and it still work?
I’ve only made it as written so can’t comment on what will happen if you start making changes.
Would you just post the recipe! I feel like I have to jump through hoops to get to the recipe! All I want is the extra moist blueberry muffin recipe that uses sour cream. I need baking time and temperature with a list of measured ingredients that is easily accessible. Thanks JD
You can always go to another website that suits your needs better if you are put off by having to scroll down and read my blog post before getting to the free recipe.
Calm down Judy! Averie – this recipe is my go-to. It’s simply fabulous. Thank you for the recipe. Love your blog!
Thanks for letting me know it’s your go-to recipe!
I made these today (7-30-17) and they were SPECTACULAR ! I have never made Blueberry Muffins before and followed the recipe to the letter except I did add about 1/2 cup extra blueberries and added some slivered almonds to the top, had to bake them a few extra minutes longer than it said but they melted in my mouth. This is definitely will do again! My DH thought they were excellent he ate 2 immediately!
Thanks for the great recipe!!
I made these today (7-30-17) and they were SPECTACULAR ! I have never made Blueberry Muffins before and followed the recipe to the letter except I did add about 1/2 cup extra blueberries, had to bake them a few extra minutes longer than it said but they melted in my mouth. This is definitely will do again!
Read some of the other reviews and don’t understand what the problem could be, I loved them!!
Thanks for trying the recipe and I’m glad it came out great for you!
Quick question: if I want to make mini versions of these, how long do I hold them for, and at what temperature?
Keep the temp the same and being that I haven’t tried the recipe as mini muffins I can’t say for sure how long to bake. It’ll depend on your pan and just bake until done. Enjoy!
Sophie, I was looking to make these mini as well. Can you recommend a cooking time?
Hi, I want to try this recipe but I don’t have sour cream in my country, is it okay if I use buttermilk instead?
No because it would make the batter far too runny and the recipe is intended for sour cream.
Thanks for the recipe! Given that regular sour cream is about 20% butterfat, the recipe can actually be thought of as having 1 stick (8 tablespoons) of butter which I’m sure would account for some added richness. And light sour cream, with all its gums and stabilizers, probably tenderizes and moistens the final product, something you couldn’t get with natural ingredients. Thanks again!
Thanks for trying the recipe and I’m glad it came out great for you!
OH HOT DAMN! These are my jam!!!! Keep me baking… Til the A.M.! Averie, this recipe rocks my socks in every way. These muffins are insanely delicious!! I added a cinnamon crumble topping and I’m in heaven. You rock girl!!!! Thank you for the recipe!!!
Thanks for trying the recipe and I’m glad it came out great for you! Your cinnamon crumble topping sounds wonderful, too!
These turned out great and my roommates loved them. I think next time I will double the sugar make them more sweet, but they are still delicious.
Thanks for trying the recipe and I’m glad it came out great for you! Sometimes certain blueberries are just more tart than others so sometimes you do need a little extra sugar :)
I’m not much of a cook…I usually beeline it for the boxed mixes, but since your directions were so clear, I thought I’d give it a shot. Of course, only eleven of the 12 could fit into my container to give to a relative today, so I had to test one! It was delicious! I followed all of your directions, except I omitted the sugar on top (didn’t have any of that type on hand) and I added about 5 blueberries on top. Thanks!
Thanks for trying the recipe and I’m glad it came out great for you!
Hi! These are amazing, do you have the nutritional information for them??
No I don’t. Glad you love them!
Just tried these and they came out great! They taste fantastic… and the texture is amazing! Thanks so much for posting. I can always count on your recipes :)
Thanks for trying the recipe and I’m glad it came out great for you and that you can count on my recipes! Thank you for saying that!
In.cre.di.ble! I followed the recipe exactly, except that I used fresh blueberries. These were wonderful. Thank you for the recipe.
Glad they came out incredibly well for you!! :) Thanks for trying the recipe!
This recipe works and it’s amazing. I’m a terrible baker but these are the first “professional” looking and tasting muffins I’ve produced. I followed the recipe as close as I could except I didn’t have blueberries so I used dried cranberries soaked in boiling water for a few minutes. Also used Russian sour cream. Thanks a lot for this recipe.
Glad they came out great especially since you call yourself a terrible baker. I doubt it! Anyone who thinks to sub dried cranberries in boiling water for a few mins to mimic blueberries is an awesome baker :) Glad the muffins came out great for you!
I love these muffins a lot and so do my kids. So I’m just wondering- have you tried using different fruits like banana or apple? Do you think they would work with this batter?
Btw, I froze a few mini muffins as a standby for breakfast, popped them in the toaster for 3 min and they were still soft and fluffy!
Great call on freezing/toaster for standby breakfasts and so glad these are a hit with everyone.
I haven’t tried this exact recipe with other fruit. I would be inclined to use other berries rather than apples or bananas. If you need muffin recipe inspiration, I have all kinds from apple to banana to strawberry here! https://www.averiecooks.com/category/bread/muffins-bread
I just made these last night. I must say that I was really afraid how they would turn out as the batter after mixing was really sticky. But they turned out super! I made mini ones for my twin toddlers who gobbled up two minis at breakfast. I’ll be making these again.
I’m happy to hear everyone is pleased & that you’ll make them again!
Turned out great ! Baked for 25 minutes with fresh wild berries . I added a small amount of a crumb topping. So much for my diet.
Glad they turned out great! Your crumb topping and wild fresh berries sound like such a treat – YUM!
Hi, the amount of baking powder seems alot. Can I clarify is it 1 tablespoon or tsp? The recipe looks great! Thanks!
It is 1 tbsp and that’s not excessive for this recipe because the batter is very heavy from all the sour cream so you need something to really lift it. Make as written, you’ll love them!
These were THE best blueberry muffins I ever made!! My hubby raved about them! Very moist. The only sub I made was 1/2 cup coconut sugar and 1/2 equivalent of Stevia extract to cut down on the carbs. I also used coconut sugar for the tops. AND I used fresh blueberries. This is a keeper! Thanks.
Thanks for trying the recipe, Bonnie, and glad they were the best blueberry muffins you’ve ever made! So happy they got rave reviews! And using half coconut sugar/half stevia to reduce carbs along with coc sugar on top, sounds great!
This batter is soooooo thick… I did add raspberries and blueberries but did everything else the same… Except I had full fat sour cream… I will let you know how they turn out in about 30 minutes. I couldn’t get the batter fully mixed though or it would have been pink and purple!
Tried these…mine turned out awful! they were dry and were not as sweet. Keep in mind, I substituted the sour cream for Greek Yogurt, two 5 oz containers. I omitted the toppings (sugar and decorative blueberries). Dunno, if the toppings were ‘making or breaking’ the muffins, but sorry, awful…could just be me. Used fresh blueberries too….
I adapted the recipe from Cooks Illustrated, which tests their recipes literally hundreds of times before they publish them in their cookbook so I’m sorry they didn’t work out for you, but it’s perhaps because you did make a few changes from what I did. I do think that Greek yogurt is not quite the same in keeping things moist as sour cream is so I would stick with sour cream which is what I called for in the recipe, and then if you were finding them not as sweet, maybe it’s because you omitted the sugar topping and sounds like you needed that…and/or your blueberries could have just been less sweet than mine. I would make the recipe exactly as I wrote it and I doubt you’ll encounter the same issues. Thanks for trying your version of it though!
I can’t wait to make these muffins. I make a version of this but not with sour cream. These are calling my name.
If you try these, LMK how they go for you!
Sour cream does wonderful things to baked goods. I’m so excited fresh blueberries are just starting to come into season.
Hi Averie! These look heavenly as they are but if I wanted to add a little lemony flavor to these, can I simply omit the vanilla and replace with lemon juice/zest? Or, still keep the vanilla? Does it make a difference if I use only lemon juice or zest or both? Thank you in advance!
I would just add a tablespoon or so of both juice and zest, more or less, depending on how lemony you want them and you can keep the vanilla in. Whatever works for you though!
Oh how I love moist muffins, especially moist blueberry muffins! :) These just scream ‘Eat me!’ Pinned!
Made ’em. Loved ’em! I also used greek yogurt and they turned out great! I think this will be my new “go-to” blueberry muffin recipe–and believe me, I’ve tried a lot! Thanks!
Thanks for trying them and glad that Greek yog worked and that they’ll be your new go-go blueberry muffin recipe. That’s wonderful! And yes, me too, I have tried sooooo many!
These are great looking! In the oven now! I had no sour cream in the house but I had geek yogurt so I used that instead. Hope they still taste good!
I’m sure they’ll be great & thanks for trying them! LMK what you think!
It’s so true — you really can never have too many blueberry muffin recipes! They’re such a classic breakfast treat, but there are so many fun ways to switch it up. I love how your muffins are positively bursting with berries; they basically counterbalance all of the sour cream, making them extra healthy! Right? ;)
Can’t wait for spring and summer so I can finally make some of these!
I can practically smell these baking away! I’ll definitely have to try out this recipe one weekend in the very near future! I love using sour cream in muffins, it really does add great moisture.
The art of perfecting the blueberry muffin– I love it! I will have to print out your pictures when I bake mine for a little inspiration. Thanks for sharing!
OMG, Averie. These look heavenly! I wish I had a big batch ready for tomorrow’s breakfast… better get to bakin’!
I made these muffins this morning. They are REALLY good. Since strawberries will be in season soon, I am thinking of trying the recipe with strawberries.
Thanks for trying the recipe already and so glad you enjoyed the muffins! And yes, strawberries sound GREAT, too!
You have my undivided attention! I am in LOVE with blueberry muffins and can’t ever get enough of them. Who could pass up a fluffy muffin smothered in bright blueberries? These look so impossibly soft and gorgeous, Averie!
These babies were super super soft! I think you’d love them!
How gorgeous are these muffins?! You know I’ve been skipping breakfast the last couple of days since we brought Butters home – maybe I’ll have to make a batch of this to get me through the mornings!
I’ve been skipping it the past couple decades. Lol :) Brunch, midnight snacks, afternoon snacks, I make up for it. ha!
Wow, wow, wow! This looks spectacular as usual, Averie! Can’t wait for summer’s freshest blueberries!
Love these muffins Averie! Blueberries are always a favorite here!
You are the blueberry QUEEN!!!
What is it about blueberry muffins. I seem to crave them more than any other flavor. I’ll be trying these for sure. THANKS
These look amazing!! I love how plump and juicy the blueberries look, and the muffins themselves look so moist and tender. Love!! Must try them. Pinned!
Thanks for pinning!
I never tire of blueberry muffins! We always have a few hiding in the back of our freezer, but these beauties have me thinking it’s time to make a new batch! SO gorgeous, Averie!
These are SO awesome. I need to re-do blueberry muffins. I love how fluffy these are!
I can NOT wait to make these. These look so, so fabulous. Those berries! Mmmmmmm!
I haven’t used sour cream for baking in forever so it’s time to refresh my memory. I generally use greek yogurt because I always seem to have that on hand. I remember one of my grandmothers making a sour cream coffee cake that was pretty incredible. I have no idea what else might have been in it (this was probably back in the 70’s), so I’ll just give the moisture credit to the sour cream! I have a bag of frozen blueberries so I’d like to make these…I’m thinking ahead to Friday as usual!!
I think that up until about 10 years ago, MOST people baked with sour cream rather than Greek yog. It just wasn’t that common. But in certain recipes, sour cream just gives that extra goodness and yog isn’t going to cut it. And I used lite sour cream here so I didn’t feel too bad :) If you try these, LMK!
I think it’s a muffin kind of week. I am so happy berries are showing up on the shelf again- I’ll have to make these once I get my hands on some blueberries
Stunning, absolutely stunning!! I would happily wake up to these every single morning!
Gorgeous muffins, love the blueberries and sour cream!
So stoked that it’s berry season so I can start making yummy things like these!
Blueberry muffins aren’t worth eating unless they are soft and moist. Thanks for adding another recipe to my arsenal.
You got that right about the not worth eating unless…part! :)
I want some of these for breakfast tomorrow!
I was in the nursery this past weekend and came so close to picking up a few blueberry bushes. I had visions of muffins just like these sugar plums dancing in my head. Then I realized the squirrels would probably get every darn berry before I could preheat the oven. So I came home with petunias and cow manure… GREG
LOL GREG!!!!!!! I heart your comments. Seriously the best. Petunias and manure. Fun, fun times. LOL Okay so I have visions of these luscious fruit & veg gardens that dance through my head all the time and then I realize that I live in Hillcrest in San Diego and don’t have a garden and have the biggest farmer’s market (until you get to LA) like 2 seconds from me and I should just accept that. I love your goal though! If you ever do try to grow bb’s, LMK! My dad used to grow raspberries when I was growing up and I remember him freaking out all the time about everything that was eating the berries. Squirrels, rabbits, birds, etc. Animals aren’t dumb. They come pilfer the good fruit!
Its been a while since I’ve used sour cream in baking and those close up photos sure show how moist it makes the muffins! I definitely need to try it out sometime soon. Pinned.
Thanks for pinning and for saying you’re able to see the moistness from the pics! White doughy stuff…not really the easiest to capture without looking like glare city :)
These muffins look amazing Averie! You can just tell they are super moist and soft. LOVE! Pinned!
Thanks for pinning, Trish!
Do not know what I would do without the new best recipe cookbook, Averie! And these muffins look as amazing as you describe them to be. I love finding new muffin recipes and these look like the best blueberry muffins I’ve seen. They’re my favorite variety, too. Love the abundance of blueberries – so many in each bite!
That’s quite high praise, the best blueberry muffins you’ve seen – thank you! :) I doctored up the CI recipe a little and streamlined it from the 17 bowls their recipes always seem to dirty :) But these were winners. I wanted to do a side by side comparison with your master batter and this batter but I don’t need that many muffins. LOL
For some reason I hardly ever make muffins, but these are making me reconsider that. They look like they have the perfect texture! I have some frozen blueberries in my freezer and I think I know what to do with them now. :)
Or make any of those related links…I have so many blueberry recipes and they ALL use frozen berries so you’re safe!
These are absolutely beautiful muffins!!
Those look absolutely delicious! As usual I can’t wait to try out the recipe.
These look delicious! I use frozen berries all the time. And I buy them in season and freeze for later. Frozen berries are usually chosen because they are too juicy to ship fresh, which makes them better for baking.
Agreed on frozen for baking! I always save fresh to eat, frozen for baking. It’s more cost effective and that whole juicy factor. Sometimes they can water down the batter otherwise, as you know!
Totally buy frozen blueberries all the time! Definitely more for the money. I get the wild organic ones from Trader Joes. Love that you use sour cream. Nice mix up to a classic. Thanks for sharing, Averie ;)
I know those TJs wild organic ones very well. They’re a little bit smaller than their other ones (I usually just buy the non-organic full size ones…I’m all about some value…LOL) and yes to baking with frozen. WAY more cost effective!
I love baking with sour cream. Reading this literally had me going to Au Bon Pain to pick up a blueberry muffin because I don’t have time to whip up a batch myself right now and I really wanted one! But I saw the calorie count and decided against it, and I’m planning to just bake a batch myself this weekend. Bookmarking your recipe!
Wow you are good. Going to ABP then just kidding and now you’re going to DIY! GOOD! :)
I love Cooks Illustrated! These look delicious! Fancy that: I have both sour cream and frozen blueberries in the kitchen right now…
Beautiful photos! Pinned!
thanks for pinning!
It’s impossible to have to many blueberry muffin recipes! These look delicious!
You can never have too many blueberry muffin recipies in your arsenal. These look super fluffy and delicious!
Yep I love using sour cream too in quick breads and muffins; there is really no subtle for the tangy edge. Mouth watering!
Wishing I had these for breakfast! These do look super moist – the best way to have a muffin! Gorgeous pics Averie!
they look so soft and moist. I love using sour cream and or yogurt in my baking! Brings out the best texture
I do not think I could go almost a year without having a delicious blueberry muffin! As always, these are absolutely gorgeous, Averie – yum! Pinned :)
Well I’ve had plenty in the past year, just not a NEW recipe. Every year, I seem to want to out-do my last. And these are the 2014 contribution. So far… :) The year is still young.
Has it truly been a year? I remember your avocado muffins … I can’t believe how fast time flies! These look absolutely delicious and perfect for those rushed mornings. Super soft blueberry muffins, here I come!
About 9 months..crazy, right! I know, time DOES fly. Thanks for your support over the yearS! (they go by fast!)
Blueberry muffins are a humongous weakness of mine, and yes, I can plainly see how moist and soft yours are! Totally agree with you about the sour cream—I use it in nearly all my muffins—Love the texture it give ’em!
Simply gorgeous muffins, Averie—I want to grab all of ’em out of the screen!
Thanks for saying you want to grab them out of the screen :) And glad you’re a fan of sour cream too in your muffins!
This is making me totally crave blueberry muffins. I always lov e the purple staining of those juicy blieberries
I try to embrace it :)
These look SO good!!! My stomach is growling just looking at them. :)