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Blueberry Muffins with Sour Cream

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Deliciously fluffy blueberry muffins enriched with sour cream for extra moisture and flavor.

Ingredients

Scale
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/4 cup butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the sour cream, sugar, melted butter, eggs, and vanilla extract until smooth.
  3. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  4. Gently fold in the blueberries, being careful not to overmix.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage.

Nutrition

Find it online: https://cookingwithmayaa.com/blueberry-muffins-with-sour-cream/

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