Muffins are a grab-and-go morning favourite in our home. These light and fluffy blueberry muffins with sour cream are a delicious way to start the day.

Overhead image of a muffin tin filled with baked blueberry muffins.

Mouth-Watering Blueberry Muffins with Sour Cream

Summertime is an absolute favourite to enjoy all those in-season fruits and berries. In fact we have a whole collection of over 20 fresh berry desserts to try.

Stack of baked muffins surrounded by fresh blueberries.

I actually didn’t enjoy blueberries until adulthood. But now I can’t seem to get enough! Luckily the kids love these nutrient packed little gems.

Close up image of someone holding a blueberry muffin made with sour cream, broken in half to show the inside.

This recipe for light and fluffy blueberry muffins with sour cream actually works well with any fresh or frozen berries. Made with light sour cream (or low-fat yogurt) they’re actually a lower-calorie alternative to regular muffins.

TIP: To keep your blueberries from sinking to the bottom of your muffins (as they did in ours!) try lightly coating them in flour before adding them to the batter.

We truly think is the best bluemerry muffin recipe – they come of moist and soft without heaviness. They’re perfect with a morning cup of copy or milk!

Light and Fluffy Blueberry Muffins with Sour Cream

Jane and Sonja

These soft and fluffy muffins, featuring juicy, sweet blueberries will quickly become a go-to family favourite breakfast recipe!

4.78 from 9 votes

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Prep Time 10

Cook Time 20

Course Breakfast, Snack

Cuisine American

Servings muffins

Calories 201 kcal

Ingredients

2 cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 egg
1 cup sour cream
1 cup sugar + 1 Tbs.
½ cup 1% low-fat milk
1 ½ cups fresh or frozen blueberries

Instructions

Preheat oven to 400°F.
Line or lightly oil the muffin tins.
In a large bowl combine flour, baking powder, salt.
In another bowl, whisk together egg, sour cream, sugar and milk until combined.
Add the egg mixture to the flour mixture and mix until just combined (don't over-mix).
Gently fold the blueberries into the batter. Fill each muffin tin about 2/3 full.
Bake for about 20 minutes until muffins are lightly browned and a toothpick comes out clean.

Nutrition

Calories: 201kcalCarbohydrates: 37gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 24mgSodium: 125mgPotassium: 154mgFiber: 1gSugar: 20gVitamin A: 170IUVitamin C: 2mgCalcium: 68mgIron: 1mg

Keyword blueberries, breakfast, muffins

Tried this recipe?Tag @sustainmycookinghabit or #sustainmycookinghabit!

And that’s it! We hope you enjoy this easy blueberry muffins recipe as much as we do. If your family are true bluberry fanatics, add even more berries to the batter before baking.

Close up image of one muffin with a juicy blueberry.

More Muffins you’ll love!

For all you fellow muffin fans, here are a some additional recipes to try:

easy pumpkin muffins with Nutella swirl;
high fiber superfood muffins;
avocado banana muffins;
bacon and pancake muffins (what???);
strawberry banana muffins;
adorable cinnamon roll muffins;
savory ham and cheese muffins.

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