Ready in 45 minutes
Blueberry cream muffins -- they are easy, moist and absolutely delicious. This blueberry cream muffin recipe is light, fluffy, and packed full of berries. The sour cream in this recipe gives the muffins a great texture and its flavorful "tang" complements the blueberries perfectly.
"I admittedly do not have much of a sweet tooth, but decided to try this recipe for my boyfriend who does. These were incredible - really moist and flavorful, and using fresh blueberries here is a MUST! I had to adjust the baking time a bit since we live in Denver (higher altitude), but other than that this recipe was super easy! I even brought some over to my neighbor's! These will definitely be made often at our house.
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Place oven rack in lower-middle position of oven and heat to 375 degrees F.
In a medium bowl sift together flour, baking soda, baking powder, and salt. Sprinkle 1 tablespoon of flour mixture over blueberries and toss to coat; set aside.
In a large bowl, whisk eggs and sugar together until mixture is pale yellow. While whisking, slowly pour in oil; add vanilla and sour cream, and mix well. Fold in remaining flour mixture until just incorporated. Do not over mix. (Batter should be mixed just until it comes together. It's OK for some small sprays of flour to be visible in the raw dough.) Gently fold in 1 cup of the blueberries.
Spray a twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter (or use paper liners). Distribute muffin dough equally among cups. Sprinkle remaining 1/2 cup of berries on top of muffins and press down lightly. Place in oven and increase temperature to 400 degrees F. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
If desired, to cinnamon-coat muffin tops, dip warm muffins in melted butter, then in mixture of 1/2 cup granulated sugar and 2 teaspoons cinnamon.
Do not over mix the batter. If you do, your muffins will have peaked tops instead of nice round tops. Also, be sure to gently fold in the blueberries so your batter does not become blue.
For clean dispensing and uniform size, I use a #20 (3 tbsp.) or #16 (4 tbsp.) portioning scoop to fill muffin tins.
When baking less than a full tin, fill empty compartments with water to ensure that heat is evenly conducted.
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pols005 5 days 10 hours agoMade these the morning after Thanksgiving. So easy and so yummy!
eleya_maureen 1 weeks agoI used buttermilk instead of sour cream. Very good muffins
RonaBrown 3 weeks agoDelicious. Used 2packs of fresh blueberries. Was a huge hit with family.
melyoung 2 months agoDelicious!
aichalagare 3 months ago
Golizliz 3 months agoPretty good! Followed exact directions except added only less sugar. Sprinkled cinnamon on top and added some pieces of pecan for that salty crunch.
jdot139 3 months agoI think the Recipie should need Less oil- more butter!
lorieichstedt 3 months agoYummy!!!
melyoung 3 months ago
ZenaUBugn 3 months agoThese were yummy but didn't wow me. Perhaps because I subbed in butter instead of oil changing the end consistency...didn't have any oil on hand. Definitely a simple, go-to recipe for some quick muffins though so I'll keep it on hand :-)
BerryGal00 4 months agoThis is a delicious muffin recipe, with great directions. I did substitute 1/2 teaspoon cinnamon for the vanilla and add a streusel topping, but the original recipe is quite delightful also.
ericabennettwaterman 4 months agoI made these with fresh blueberries and my family devoured them! I used a 12 cup cupcake pan and had enough batter left over for a mini loaf of bread to give to a friend.
Jenniferap 4 months agoVery delicious. Easy to make and very moist. Will definitely be making these again.
breezyf 4 months agoTook these to work. Everyone loved them.
Miamariko 4 months agoThis recipe is excellent! It's not very sweet, but if you do the variation with cinnamon & auger it gives it the right sweetness. Love it!
sHellsKitchen 4 months agoThis had all the makings of a great recipe...sour cream, lots of blueberries, and a thick cake-like base to keep them all afloat. But like other reviewers, I found the heavy use of oil left these muffins rather bland tasting. Perhaps I'll try butter next time...hmmm.
heatherrichardson-ulicki 4 months agoThese are to die for. So moist and delicious.
kkdance 4 months ago
MJSanchez 4 months agoThis recipe is super yummy. Thank you for sharing.
michellebolhuis 5 months agoI am a sucker for anything blueberry. I made these this morning. I used half a cup whole wheat flour, Splenda for baking and a whole pint of blueberries. So good I ate two. I will be making these again.