Sour Cream Blueberry Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 24 mins
  • 2 cups unbleached all-purpose flour
  • ⅔ cup sugar
  • 1½ tablespoons baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1½ cups organic blueberries, fresh
  • 2 tbs. all-purpose flour
  • ½ cup sour cream
  1. Preheat oven to 400 degrees. Grease a muffin tin or line it with paper or silicone baking cups.
  2. Combine flour, sugar, baking powder, and salt in a large bowl using a whisk.
  3. Combine eggs, milk, butter, and vanilla in another bowl using a whisk.
  4. Stir the wet ingredients into the dry ingredients.
  5. Then in a bowl, toss the blueberries with the two tablespoons of flour. Fold the blueberries and sour cream into the batter with a spatula. Fill muffin cups ⅔ of the way with batter. Sprinkle tops with sugar. Bake for 15 minutes.
Recipe by A Mom's Take at