Delicious Blueberry Muffins with Sour Cream
Fluffy blueberry muffins enhanced with tangy sour cream for a moist texture and delightful flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sour cream
- 1/2 cup sugar
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the sour cream, sugar, melted butter, egg, and vanilla extract in a mixing bowl. Mix until smooth.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in the fresh blueberries gently.
- Divide the batter evenly among the muffin cups, filling them about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Allow the muffins to cool slightly before removing them from the pan.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg