Moist Blueberry Muffins with Sour Cream (Yields 6)
I always get asked if I have a recipe like the Panera blueberry muffin recipe or the Ritz Carlton blueberry muffin recipe. This homemade recipe tops them both! My blueberry muffins recipe is made with sour cream, whole milk, and oil, and yields 6 jumbo ultra-moist muffins. You can use fresh or frozen blueberries, and the muffins are easily prepared without a mixer.
Servings: 6 Jumbo
Calories: 578kcal
Equipment
Ingredients
- 2 cups blueberries fresh or frozen; if frozen, do not thaw
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ⅓ cup vegetable oil
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk
- ½ cup full-fat sour cream or plain Greek yogurt
- ½ tablespoon all-purpose flour
- ½ tablespoon lemon zest optional
- ¼ cup granulated sugar for topping
Instructions
- Preheat the oven to 425ºF. Spray a 6-cup jumbo muffin pan or a 12-cup muffin pan with nonstick cooking spray or coat well with softened butter. Set aside
- If using fresh blueberries, rinse them well then spread out on a paper towel lined baking sheet. Pick through the blueberries to ensure there are no stems and no rotten or moldy berries. Using a dry paper towel, gently press on the berries to remove excess moisture. Set aside while you prepare the batter. If using frozen blueberries, do not thaw. Separate any big clumps of frozen berries and set aside while you prepare the batter2 cups blueberries
- In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt
- In a separate mixing bowl, whisk together the vegetable oil, brown sugar, eggs, milk, sour cream, and vanilla until well incorporated and smooth.⅓ cup vegetable oil, 1 cup brown sugar , 2 large eggs , 2 teaspoons vanilla extract, ½ cup whole milk, ½ cup full-fat sour cream
- Gently fold in the dry ingredient mixture until no dry spots of flour are left. Set aside
- If using fresh blueberries: In a small bowl, add ½ cup of the blueberries. Using a fork, crush the berries. In a separate small bowl, add the remaining 1 ½ cups of blueberries, ensuring they are dry, and stir in ½ tablespoon of flour to coat the berries.This helps prevent the berries from sinking to the bottom of the muffins while they bake½ tablespoon all-purpose flour, 2 cups blueberries
- Add the crushed and whole berries to the batter along with the lemon zest, if using, and fold into the batter, without stirring too many times.½ tablespoon lemon zest
- If using frozen blueberries: combine all the frozen blueberries with ½ tablespoon flour, stirring gently to coat. Add to batter along with the lemon zest, if using. Stir very gently, turning only a few times to ensure the blueberries don’t burst and color the batter completely blue/purple. The batter will be streaked blue/purple more than if using fresh berries2 cups blueberries, ½ tablespoon all-purpose flour, ½ tablespoon lemon zest
- Evenly distribute the batter amongst 6 jumbo muffin cups or 12 standard muffin cups. They should be filled almost to the top
- Set aside to rest for 10 minutes This allows the batter to thicken, making for big beautifully risen muffin tops.
- Sprinkle the tops of the muffin batter generously with sugar¼ cup granulated sugar
- Bake for 7 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 15 minutes for standard muffins and 25-30 minutes for jumbo (mine take 35-36 mins total), or until a toothpick inserted into the center of the center muffin comes out clean
- Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely
Notes
- Store muffins at room temperature in an airtight container or ziploc bag for 2 days
Store in the fridge for up to one week. - To freeze muffins, first wrap each individual muffin in plastic wrap or aluminum foil to prevent freezer burn. Store the wrapped muffins in an airtight storage container or resealable bag, removing as much air as possible. Be sure to use a large enough container. Muffins will last in the freezer for up to 3 months.
- This recipe yields 6 jumbo muffins (bake time: 35 minutes) or 12 standard muffins (bake time: 20 minutes).
Nutrition
Serving: 1serving | Calories: 578kcal | Carbohydrates: 94g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 649mg | Potassium: 224mg | Fiber: 3g | Sugar: 51g | Vitamin A: 269IU | Vitamin C: 6mg | Calcium: 214mg | Iron: 3mg
