Sour Cream Blueberry Muffins
Bursting with juicy blueberries and topped with a crumbly streusel topping, these sour cream blueberry muffins are incredibly soft, tender, and fluffy. The addition of sour cream gives them a light, creamy texture and a little bit of tang that compliments the sweet blueberries perfectly.
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Servings: 15 muffins
Calories: 177kcal
Ingredients
Streusel topping
- ½ cup brown sugar 105 grams
- ¾ cup all-purpose flour 120 grams
- 6 tablespoons butter softened
- 2 teaspoons cinnamon
Muffin Batter
- 2 cups all-purpose flour 240 grams
- 1-½ teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 8 tablespoons 1 stick butter, softened
- 1 cup sugar 200 grams
- 2 eggs room temperature
- ½ cup sour cream 120 grams
- ¼ cup buttermilk 60 grams
- zest of 1 lemon
- 1-½ teaspoons vanilla extract
- 1-½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 375°. Place 15 cupcake liners into muffin pans.
- Streusel topping
- Combine the streusel-topping ingredients in a bowl and blend with a fork or pastry cutter until the mixture looks like coarse sand. Set aside.
- Muffin Batter
- In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a mixing bowl, combine the butter and sugar. Using an electric mixer, mix on medium-high speed until the mixture turns a pale yellow, about 4 to 5 minutes.
- Add the eggs one at a time, blending each egg in and scraping the bowl down after each addition. Add the sour cream, buttermilk, lemon zest, and vanilla, and mix well.
- Add the flour mixture and fold by hand just until the flour is moistened. Using a spatula, gently fold in the blueberries. The batter will be thick.
- Scoop the batter into the muffin pans (I used an ice-cream scooper) and top each muffin with the streusel topping. Bake for 24-28 minutes or until you can stick a toothpick in the middle of the muffin and it comes out clean.
- Cool on a wire rack.
Notes
- Make sure the baking powder and baking soda are not expired.
- Start with room temperature ingredients for best results. If the eggs are straight out of the fridge, place them in a bowl of warm water for about 5 minutes. That will get them close to room temperature pretty quickly.
- Full-fat sour cream will make the muffins more tender than reduced-fat sour cream.
- For a less sweet muffin, you can reduce the sugar to 3/4 cups without adversely affecting the texture of the muffins.
- When you combine the flour with the butter and egg mixture, make sure you fold the ingredients gently with a wide spatula. Don't stir the batter too much, or you will develop the gluten and end up with tough muffins.
- Sometimes it helps to toss the blueberries in a little flour before adding them to the batter. When they are coated in flour, they suspend in the batter and don't sink to the bottom of the muffin as easily. This batter is pretty thick, and coating the blueberries in flour isn't really necessary. However, extremely large blueberries will tend to sink to the bottom.
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Nutrition
Serving: 1 | Calories: 177kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Sodium: 137mg | Sugar: 11g