Sour Cream & Blueberry Muffins

MAKES: 12 muffins

COOK TIME: 20 Min

If you love blueberry muffins, then you'll love this recipe for Sour Cream & Blueberry Muffins. That's because we added sour cream to the batter to give this recipe its over-the-top flavor that'll have you coming back for more!

What You'll Need

1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons butter, softened
1/2 cup plus 1 tablespoon sugar, divided
1 egg
3/4 cup sour cream
1 teaspoon vanilla extract
1 cup blueberries
1/2 teaspoon cinnamon

What to Do

Preheat oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
In a small bowl, combine flour, baking powder, baking soda, and salt; set aside.
In a large bowl with an electric mixer on low speed, beat butter and 1/2 cup sugar about 3 minutes, or until fluffy. Add egg, sour cream, and vanilla. Gradually add flour mixture until combined. Stir in blueberries with a spoon. Using an ice cream scoop, fill muffin cups about 3/4 full.
In a small bowl, combine remaining sugar and the cinnamon. Sprinkle evenly over muffins.
Bake 20 to 25 minutes, or until a toothpick inserted in center comes out with just a few crumbs attached. Cool 20 minutes, then serve while warm.