Blueberry Cream Muffins

Blueberry Cream Muffins

230 reviews, 4.6 star(s). 89% would make again

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.


2 cups All-purpose flour
1/2 teaspoon Baking soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cups Granulated sugar
1/2 cup Vegetable oil
2 large Eggs
1/2 teaspoon Vanilla extract
1 cup (8 oz) Sour cream
1 1/2 cups fresh blueberries; (or frozen thawed and drained)

Original recipe makes 12 Servings



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.

Verified by stevemur
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Big farm fresh blueberries. Try one hot, ooey, bluey and gooey


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Calories Per Serving: 265 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

Blueberry Buckle

A variation on this recipe

"I make this at least twice a year when blueberries are in season. Makes a great coffeecake or dessert." — Firebyrd Firebyrd

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Amazing! Even my picky boyfriend loved them.
chutzpahubris 1y ago

We have blueberry I make this recipe often. Very moist and delicious.
Coffeegurl 1y ago

The best recipe ever for yummy muffins!!! If you haven't tried it your missing out
Tiyanachan 2y ago

These are best blueberry muffins I've ever made!
nd3740 2y ago

Kids love these.. Stay at 375, and do 15 minutes. Just heaven
tschoultz 2y ago

Whole family raved!
gailjean314 2y ago

Delicious! I substituted plain yogurt for the sour cream. Very tasty, moist, and not too sweet. I will definitely make these again. FYI next time I will bake for about 18 min, at 20 min they were very brown.
Hawleygirl 2y ago

I have already made these several times for my family and we love them! I substitute Greek yogurt for the sour cream and applesauce for the oil to make them a tad bit healthier. The poster of this recipe had a whole lot of great recipes I've tried...please keep posting! =)
novasaver 2y ago

Awesome. Moist. Delicious. Will make again for sure. Instead of oil I used butter.
JerTheGreat 2y ago

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