These super simple blueberry sour cream muffins combine a melt-in-your-mouth texture and morsels of sweet blueberry goodness. Top it with a buttery cinnamon streusel for the perfect muffins for brunch, breakfast, or afternoon snack!

One of my absolute favorite muffin recipes, these delicious little guys are the best blueberry muffins around! They’re full of fresh blueberry flavor, and that crumbly, buttery topping is to die for! When blueberry season hits, I come straight for this sour cream blueberry muffins recipe.

Aside from the taste, there are other benefits to this recipe. These are perfect for a busy mornings — you can prep them early in the week, and then grab one for a breakfast on the go. They are elevated enough to bring to brunch, and impressive enough that if you bring them anywhere, you can expect compliments!

Ingredients

These muffins are made from basic ingredients, but the result is anything but! Most of these common ingredients are probably already in your pantry. 

• Butter or Margarine: In the muffins, you can use either unsalted butter, salted butter, or margarine. For the streusel, you’ll get best results with butter rather than margarine.
• Granulated Sugar: White sugar adds sweetness and moistness to these muffins. You can substitute 1/4 cup of the sugar with brown sugar for a more molasses flavor in your muffin. 
• Vanilla Extract: You can sub almond or butter flavoring here for a different taste profile!
• Milk: This recipe has been tested with whole milk and skim milk, and the results were good with both. Whole milk does produce a richer, more dense muffin, but the flavor and crumb were still excellent with the skim. I’ve not tested any plant-based milks, but if you do so, I’d love to hear about it in the comments!
• Sour Cream: This is the secret weapon for getting that gorgeous crumb! The addition of sour cream also lends a slight tang to the muffin base, which with the flavor of the fresh blueberries and the sweetness of the streusel topping, makes this recipe so perfect! You can use full-fat sour cream, or light here. They both create a tender crumb.
• Egg: I use a medium egg in this. If you need to, you can mash 1/2 a banana to use in place of the egg. 
• All Purpose Flour: I have only tested this recipe with all purpose flour. If you try it with something else, leave a comment and let me know how it went!
• Baking Powder: This is your leavening agent in this recipe. It causes the muffin batter to rise and create that gorgeous crumb!
• Blueberries: These are the star of the show! You can use either fresh berries or frozen blueberries in these easy blueberry muffins. If you use frozen, they will likely be more squishy, and your batter will turn purple when you fold them in. This only changes aesthetics, not taste. 
• Brown Sugar and Cinnamon: The brown sugar streusel on top of this recipe adds a lovely buttery, cinnamony flavor profile that perfectly compliments the sour cream blueberry base!

Instructions

Step 1 | Wet Ingredients

Start by mixing your wet ingredients together. You’ll add 1/3 cup of (softened) butter or margarine, granulated sugar, vanilla extract, milk, and sour cream into a medium or large mixing bowl, or the bowl of a stand mixer. Beat the wet ingredients until they are combined. You may still have some lumps of butter floating around, but otherwise, everything should be combined. 

Step 2 | Dry Ingredients

Add the 2 1/3 cups flour and baking powder, and incorporate those into the wet mixture. You will end up with a very thick and sticky batter. Like, it’s super sticky. I’m always worried I’ve done something wrong at this point, but that’s really just the way the batter is supposed to be. I promise.

Step 3 | Fold in Blueberries

Just like our favorite TV character, we now need to fold it in. What is it? The blueberries! If you, like David, need a little tutorial on how to fold something in, this YouTube video is fantastic for walking you through the process, and this video shows the folding in process specifically with blueberries!

In case you’re wondering why we fold the blueberries instead of just mixing them in, it’s because we don’t want to squish all their little blueberry juices out. That turns the muffin batter purple, and keeps us from biting into gorgeously juicy blueberry bits in our finished muffins. Folding is a little more gentle. 

Step 4 | Into the Muffin Tin

Next, line a muffin tin with cupcake liners, then spoon the muffin batter into the paper liners. This will be slightly difficult because the batter is so sticky. I use one (clean!) finger to push the batter off the spoon. Fill the muffin cups about 2/3 of the way. Be careful not to overfill — the muffins rise quite a bit, and we want them to have somewhere to go!

Step 5 | Making the Streusel

In a separate small bowl, mix your remaining flour, the brown sugar, and the cinnamon. Then, cut in the remaining butter. You want your butter to be ice cold here. I don’t know if you’ve ever had your streusel sort of all melt together and become a little helmet for your muffin, but if you have, room temperature or melted butter is probably why. Ice cold butter, cut into cubes and then cut into the flour mixture is your best best for those delicious crumbles. To cut in butter, you can use a two knives, a grater, stand mixer or food processor, or a pastry blender. This video demonstrates all of these options!

Once you’ve got the streusel all crumbly and ready, you can spoon it over the top of the muffins. 

Step 6 | Bake and Enjoy!

You’ll bake your muffins at 350° for about 25 minutes. Your muffins are done when the streusel is golden brown, and a toothpick/cake tester inserted into the center of the largest muffin comes out clean.

​Let your muffins cool for about 15 minutes before serving, otherwise the blueberries will be like little lava bites. Once they’re cooled, you can serve your muffins. My favorite way to serve them is with a simple quiche for an elevated (and delicious!) brunch!