Sour Cream Blueberry Muffins

18 Muffins
35 min

These are so moist, the sour Cream adds that moistness.

Start by sifting your dry ingredients together in a bowl. Then mix you wet ingredients together and then mix the two together and add in those wonderful blueberries or whichever you have chosen. Oh peaches would be good in these too!

Put them in your sprayed muffin pans or cupcake liners in your pans. I fill them about 3/4 of the way full, I like a full muffin. Then start on that cinnamony sugar crumble. I mean come on, butter, cinnamon, sugar. Pretty sure this combo will be in heaven.


Then add your topping to each muffin.


Bake them on 425 for approximately 15-20 minutes depending on your oven.

Love these with a pat of butter or some cream cheese.

Sour Cream Blueberry Muffins
Recipe details
  • 18  Muffins
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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Dry ingredients
  • 2c sifted flour
  • 2t baking powder
  • 1/2t baking soda
  • 1/2t salt
  • 3T sugar
  • 1 1/2c blueberries
Wet ingredients
  • 1egg well beaten
  • 1c sour Cream
  • 1/3c milk
  • 1/4c vegetable oil
Crumble topping
  • 1/2c brown sugar
  • 1t cinnamon
  • 1/4c flour
  • 3T cold butter
  • I use paper liners it makes it easier to get them out of the pans.
Corine Mapes- Junk to Gems
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