This easy Sour Cream Blueberry Muffins Recipe makes moist, tender muffins bursting with juicy blueberries! The addition of sour cream makes them extra rich and flavorful, perfect for a quick breakfast, snack, or sweet treat any time of day. So easy to make and sure to become a family favorite!
If you’re looking for a muffin recipe that’s incredibly moist, bursting with fresh flavor, and wonderfully easy to make, you’re going to love this Sour Cream Blueberry Muffins recipe! This simple homemade muffin recipe combines the sweet, juicy goodness of blueberries with the rich, creamy texture that only sour cream can bring. Every bite is tender, flavorful, and packed with just the right balance of sweetness and tanginess.
These muffins are everything you want in a homemade treat—light, fluffy, and absolutely irresistible! They’re perfect for busy mornings when you need a quick grab-and-go breakfast, a cozy afternoon snack with a cup of coffee or tea, or a comforting homemade dessert to share with family and friends. Plus, they’re easy enough for even beginners to make in no time.
The secret to these muffins’ perfect texture is the sour cream, which keeps them ultra-moist without being heavy. The biscuit mix saves time without sacrificing homemade flavor, making these muffins a reliable favorite for whenever the craving strikes. You can use fresh or frozen blueberries, so they’re a great year-round baking option.
And if you want to take them to the next level? Try dipping the warm muffin tops in melted butter and then into a cinnamon-sugar mixture for an extra-special bakery-style finish. You can also swap out the blueberries for raspberries, blackberries, or your favorite berries for a fun twist.
These muffins store or freeze well, making it easy to keep a batch on hand for whenever you need a little homemade treat. Trust me, once you taste these Sour Cream Blueberry Muffins, they’ll become a go-to favorite in your baking collection!
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Sour Cream Blueberry Muffins Recipe
This easy sour cream blueberry muffin recipe makes moist and delicious blueberry muffins! It’s a classic, foolproof recipe that everyone is sure to love!
Ingredients
2 cups biscuit mix
3/4 cup sugar
2 eggs
1 cup (8 oz.) sour cream
1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 375°.
- Mix biscuit mix, sugar, eggs, and sour cream in order just until combined.
- Fold in blueberries.
- Pour into greased muffin tins 3/4 full.
- Sprinkle with a little sugar on top.
- Bake for 20-25 minutes.
Notes
- Take these muffins to the next level. When you first take them out of the oven, dip the tops into melted butter and then in a mix of cinnamon and sugar.
- Feel free to substitute the blueberries with other fruits like raspberries or blackberries for a delicious twist.
- To make these muffins even more indulgent, you can add a streusel topping made with flour, brown sugar, and butter before baking.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. Simply reheat them in the microwave or oven before serving.
Thank you for posting this! I’ll be making these soon.
I used your biscuit mix for Chicken & Dumplings from book 1. Such a yummy, satisfying recipe every time!
Birdie
Thank you Birdie. I loved that recipe too and use to make it all the time.
Hi Jill;
I made these muffins yesterday. We enjoyed them very much.
Birdie
Oh thank you Birdie for letting us know that you like them!
As always, Living on Dime can be relied on for simple, tasty recipes using ingredients I already have on hand. As we don’t have biscuit mix in Australia, I used scone mix instead, and it worked just fine. Thanks!