Juicy blueberries, sweet and tart, burst as you take a bite. Blueberry Sour Cream Muffins have a tender interior with a crunchy streusel top.
Sunny and bright with a hint of lemon, this blueberry muffin recipe makes incredibly moist muffins. Perfect with a cup of coffee or for a spring brunch table.
Sweet and tart
Probably everyone's go to, blueberry muffins are an adored baked good. The compact shape and size make a muffin easily transportable. Eat one on the go. Have one for a snack. Enjoy the pop of the blueberries as you take a bite.
The size and flavor of blueberries lend themselves to muffins very easily. They become a little jammy as they bake in the oven.
This Blueberry Sour Cream Muffin recipe is quick and easy. Made like a typical quick bread, the muffins come together in a few minutes.
In contrast to the tender crumb of the muffin is the crumbly, crunchy streusel. Made of oats, almond flour, and lemon zest, it is raw sugar that gives it some serious texture. The slight molasses flavor is a great play with the hint of lemon. The sugar also adds a little sparkle to the top of the muffin.
How to make
- The muffin pan used for the muffins is a standard size. However, I use jumbo muffin liners. This helps the muffins rise a little higher but also contains the streusel when it is added to the top.
- Combine the dry ingredients - flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a medium-sized bowl. Whisk together to aerate the flour, remove any lumps, and to completely mix in the chemical leaveners.
- In a separate bowl, mix the wet ingredients together. Unlike some muffin recipes, the butter is not creamed. Start with melted butter and combine with sour cream and whole milk. The sour cream is the key to the moist and tender crumb of the muffins.
- Squeeze the juice of one lemon (approximately 3 tablespoons) into the bowl. Make sure to remove the zest from the lemon and set it aside. You will want it for the streusel.
- Add two eggs to the wet ingredients and whisk well together.
- Make the streusel before combining the wet and dry ingredients. Mix the oats, almond flour, raw sugar, and salt together. Add the melted butter and with a spatula, make sure all the ingredients are coated. The streusel will start to stick together.
- Now add the wet ingredients to the dry, mixing with a spatula. Only mix the ingredients together until all the flour is incorporated. Mixing too much can make the muffins tough. The batter will be thick.
- Fold the blueberries carefully into the batter.
Scooping the muffins
I generally use a scoop to portion the batter into the muffin liners. The muffins are a consistent size and will bake evenly.
Now sprinkle the streusel on top of the muffins. I like to load up the streusel so that there will be a lot of crunchy textures.
Bake in the oven for approximately 30 minutes. The muffins should be golden brown and the streusel will have become firm on top. You should see a little sparkle from the raw sugar. I know you are tempted to eat a muffin straight out of the oven but be patient. Give the blueberries a chance to cool down.
Hard to resist
A blueberry muffin is hard to resist. The bright and sassy flavor of the blueberries is a lovely companion to the tang of sour cream.
Looking for brunch ideas and inspiration? This quick and easy recipe, Blueberry Sour Cream Muffins, is great to have in your back pocket.
Another delicious muffin recipe - https://tenpoundcakecompany.com/cinnamon-roll-muffins
Blueberry Sour Cream Muffins
- 1 muffin tin
- 3 bowls
- 1 whisk
- 1 spatula
- jumbo muffin liners
- 2 cups all-purpose flour (9.4 ounces/264 grams)
- ½ cup granulated sugar (3.4 ounces/95 grams)
- ¼ cup brown sugar (1.6 ounces/46 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch salt
- ½ cup unsalted butter, melted (4 ounces/112 grams)
- ½ cup sour cream (3.6 ounces/102 grams)
- ¼ cup whole milk (59 ml.)
- 3 tablespoons lemon juice (juice of 1 lemon is approximately 3 tablespoons)you
- 2 eggs
- 1½ cups blueberries (6 ounces/171 grams)
- 1 cup oats (3 ounces/85 grams)
- ½ cup almond flour (1.6 ounces/45 grams)
- ½ cup raw sugar (4.5 ounces/129 grams)
- ¼ cup butter, melted (2 ounces.56 grams)
- zest of 1 lemon
- Preheat oven to 350°.
- Line muffin tin with jumbo-sized paper liners.
Combine Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Set aside
Combine Wet Ingredients
- In another, smaller bowl, whisk together melted butter, sour cream, and milk.
- Add two eggs to the wet ingredients, whisking thoroughly.
- Add the lemon juice to the bowl and combine with the wet ingredients.
- In a bowl combine the oats, almond flour, raw sugar, and lemon zest. Make sure the zest is distributed throughout the bowl.
- Add the melted butter to the bowl and stir until all of the ingredients have been coated with the melted butter.
- The recipe makes about 2 ½ cups (10 ounces/160 grams) of the streusel topping, which is more than enough for the muffins.
Combine Dry and Wet Ingredients
- Add the wet ingredients to the dry, using a spatula to fold everything together. Don't overmix the batter. Once the ingredients are combined, stop mixing. It is a thick batter.
- Gently fold the blueberries into the batter.
- Evenly distribute the batter among the jumbo liners in the muffin tin. It is helpful to use an ice cream scoop to portion the dough.
- Sprinkle about 2 tablespoons of streusel on top of each muffin.
- Place the muffin tin in the oven. Rotate every 10 minutes so that the muffins bake evenly.
- Bake until the streusel is golden brown, about 32 minutes.
- Let the muffins cool for 10-15 minutes before eating.
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