I always hesitate to label a recipe as “the best” because there are so many excellent recipes for any given item. As soon as I decide one recipe is the best, I try another recipe and think it is even better. So I am more likely to designate a recipe as “one of my favorites” or “one of the best”. I have also been known to say that a certain recipe is one of my Top 5 or Top 10 favorite recipes. But “the best”? I have a hard time handing out that label. That being said, this Blueberry Sour Cream Muffin recipe is one of my favorites, one of my Top 5, and absolutely one of the best muffin recipes ever. THE best? Maybe! Give this recipe a try and you be the judge!
These muffin are full of blueberries, and the sour cream makes them perfectly moist. This is a simple recipe to make—it’s so easy to whip up a batch for breakfast, for a snack, or for dessert.
DetailsPrep time: Cook time: Total time: Yield: 18 muffins
Blueberry Sour Cream Muffins
The secret to these blueberry muffins is the sour cream which makes them perfectly moist and delicious.
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 1 heaping cup fresh blueberries
1. Preheat oven to 400°F; grease muffin cups or line with paper liners.2. In a large bowl beat eggs; gradually add sugar while continuing to beat.3. Continue beating while adding the oil; sir in vanilla.4. In a separate bowl combine flour, salt, and baking soda.5. Add the dry ingredients to the batter alternately with the sour cream; gently fold in blueberries.6. Use a large scoop to add batter to prepared muffin cups.7. Bake in preheated oven for 18 - 22 minutes; remove from muffin cups and allow to cool on a wire rack before serving.
Recipe adapted from Allrecipes.com.