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Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins Recipe

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 servings
Calories: 228
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup full-fat sour cream
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1½ cups fresh or frozen blueberries

Method
 

  1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk the sour cream, oil, eggs, and vanilla until smooth.
  3. Gently fold the wet mixture into the dry ingredients just until combined. Fold in the blueberries with three or four strokes.
  4. Divide the batter among a 12-cup lined muffin pan, filling to the top. Bake at 400°F (200°C) for 18 to 22 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

If using frozen blueberries, keep them frozen until the moment you fold them in water; excess ice crystals will streak the batter. The muffins are delicate when warm, so let them cool in the pan for those 5 minutes before lifting them out.