Fluffy blueberry muffins with sour cream can be made with frozen or fresh, regular or wild blueberries. Takes 10 min to make, 1 hr to rest, and 15 min to bake!


AP flour baking powder baking soda salt salted butter granulated sugar eggs Sour Cream vanilla extract heavy cream blueberries sugar

STEP 1: Whisk together flour, baking powder, baking soda and salt. Set aside. Whisk butter and sugar until they’re well combined.

STEP 2: Whisk in one egg at a time until well combined. Add in sour cream and vanilla extract and whisk until it’s completely smooth.

STEP 3: Whisk in heavy cream. Add in dry ingredients, reserving 1 Tbsp of flour, and mix until the last streak of flour is incorporated.

STEP 4: Toss blueberries with the reserved tablespoon of flour and fold them into the batter, just until they’re evenly distributed.

STEP 5: Cover the batter and set aside to rest at room temperature for 1-2 hrs, then fill 12 muffins tins to the top.

STEP 6: Sprinkle each muffin with 1-2 tsp of granulated sugar for a crispy muffin top and bake at 425F for 5 minutes.

STEP 7: Reduce the oven to 375F and bake for 11 min. Remove from the oven and allow to cool for at least 10 min before serving.

Click the link below for the full recipe!