Sour Cream Blueberry Muffins


Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins
Sour Cream Blueberry Muffins

"Sour Cream Blueberry Muffins are moist, tender, delicious muffins that my husband said were every bit as good as Panera Breads blueberry muffins. Bakery quality muffins you can make at home! The secret to making muffins lies in the mixing. As with these muffins and all muffin recipes the dry ingredients and wet ingredients are mixed in separate bowls and combined right before baking. You’ll find this to be true with pancake recipes as well. All you need to remember when making muffins is to not over mix the batter. Just like making homemade cakes, only mix the batter until the flour is just incorporated. This recipe makes 24 gorgeous muffins. You’ll add the flour to the wet mixture twice, folding the flour in just enough each time to fully incorporate the flour but not over do it. The more you mix, the more gluten you produce which makes a tougher final product. Sour Cream Blueberry Muffins, bakery quality muffins you can make at home…ENJOY!"

Serves24 Muffins


  • 4 eggs, room temperature
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3 cups fresh blueberries (reserve 1/2 cup for the top of the muffins)
  • 1 cup vegetable oil
  • 1 teaspoon vanilla
  • 4 cups flour
  • 1 teaspoon salt

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