Blueberry Muffins with Sour Cream
Delicious blueberry muffins made moist with sour cream, bursting with flavor and perfect for breakfast.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup fresh blueberries
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the sour cream, melted butter, eggs, and vanilla extract until well combined.
- In another bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
For added flavor, incorporate lemon zest or experiment with different berries.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg