Looking for the best blueberry muffins? Look no further. These sour cream blueberry muffins are perfectly moist and bursting with blueberries in every bite. So easy to make, these blueberry muffins will quickly become your favorite morning treat.
Blueberry Muffin Inspiration
For Christmas every year, my husband gets a box of Lehi Mills blueberry muffin mix from his aunt who lives in Utah. My husband and I are undeniably obsessed with these blueberry muffins. They call them a “classic bit of muffin heaven” and that is exactly what they are.
When we visited in Utah back in 2012, we toured Lehi Mills and learned how they make their high quality flour. Can you tell that food is my favorite part of vacation? Also, I have no idea what I was wearing. It was 2012 so ya’ll go easy on me.
The Lehi muffins were my inspiration in creating my version of the best blueberry muffins. After many attempts, I’ve found the perfect recipe for sweet, light and moist blueberry muffins.
What Makes the Perfect Blueberry Muffin
Everyone has their own definition of the perfect blueberry muffin. For me, the best blueberry muffin is:
- Soft and cake-like
- Moist (sorry, I hate that word too)
- Full of blueberries throughout the muffin
- Sweet but doesn’t require streusel topping
- Tall with domed muffin tops (on the muffin, not on me)
How to Make the Best Blueberry Muffins
These blueberry muffins are really easy to make! All you need is a few ingredients and a mixing bowl and you are ready to go.
- Mix your dry ingredients: flour, baking powder and salt
- Whisk together your wet ingredients: egg, sugar, vanilla, oil and sour cream
- Combine wet and dry ingredients
- Drop a small amount of plain batter into muffin tins
- Dust blueberries in a little flour and add to remaining batter
- Fill muffin tins to the top with blueberry batter
- Bake and enjoy
How to Get the Perfect Rise
To get the perfect bakery-style high muffins is all about the oven temperature. Adding more leavening agent did not do the trick. The other thing that mattered was the thickness of the batter. Too thin and it did not rise properly so this recipe has a thick batter. To get the perfect rise on your blueberry muffins:
- Bake the muffins at 425°F (218°C) for 5 minutes
- Reduce temperature to 350°F (177°C) and bake for another 15-18 minutes
How to Prevent Sinking Blueberries
I was always told to toss the blueberries in flour to prevent them from sinking in the muffins. While I think that helps, it’s not foolproof. Then I read this article Muffin Myth-Busting: Don’t Waste Your Time Tossing Berries in Flour. I thought I would try their technique and it worked! In this recipe I use both techniques. Here’s how to prevent sinking blueberries in your muffins:
- Add a small amount of plain batter to the bottom of the muffin tins
- Lightly dust the blueberries with flour
- Add the blueberries to the remaining plain batter
- Fill the cups to the top
- 2 1/4 cup flour + some for dusting the blueberries (310 g)
- 3 tsp baking powder (12 g)
- 1/4 tsp salt
- 1 large egg
- 3/4 cup sugar (170 g)
- 2 tsp vanilla
- 1/2 cup vegetable or canola oil
- 1/2 cup sour cream (125 g)
- 1 cup frozen blueberries (150 g)
- Preheat oven to 425°F (218°C) and place 12 muffins liners in the pan.
- In a bowl, combine the dry ingredients (flour, baking powder and salt)
- In another mixing bowl, combine the wet ingredients (egg, sugar, vanilla, oil and sour cream). Whisk together until combined.
- Add dry ingredients to the wet ingredients. Mix by hand until the ingredients are combined.
- Using two spoons, add a small amount of the plain batter to the muffin cups.
- Lightly dust the blueberries with flour and then add them to the remaining batter. Gently fold the blueberries into the batter.
- Spoon the blueberry mixture on top of the plain batter in the muffin cups. Make sure to fill them to the top.
- Bake at 425°F (218°C) for 5 minutes.
- Reduce heat to 350°F (177°C) and bake for 15-18 minutes.