These super moist and delicious blueberry muffins with sour cream where incredibly easy to make and were the best blueberry muffins I have ever eaten.
Let me start by explaining to you that I don’t really love to bake.
There are several reasons that I think I have such an aversion to baking:
1.I hate math. Baking feels like math. You can’t play jazz with it.
2.I am kind of a neat freak. When I bake flour gets everywhere. Hate it.
3. I suck at it. A lot. I have thrown more batches of things away than I have eaten.
But then I found this recipe for the best blueberry muffins with sour cream.
And…I MADE these! For most, especially the amazing bakers out there, this is no fancy feat. But for me, a self-declared baking disaster, these super moist inside-crunchy on top -blueberry cream muffins were a triumph. You might wonder why I insist upon trying to bake when I clearly don’t have a knack for it. Well, I’ll tell you that too.
First, good luck to anyone who tells me I can’t do something (that includes when I tell myself.) Second, my son inspires me to keep trying to do new things, in many ways, but here it was baking specific. I had to figure out something that I could bake so that when he woke up in the morning he would be able to smell something delicious baking in the oven. I wanted him to have that as a childhood memory. Yes, it’s sappy. You know what’s not sappy though? These muffins!
Let’s make these best blueberry muffins with sour cream.
*This post contains affiliate links to my favorite baking tools. Please see our disclosures page for more info.
Ingredients:
2C all-purpose flour
1C sugar
1/2tsp baking powder
1/2tsp baking soda
1/2tsp salt
1 1/2C fresh or frozen blueberries (if using frozen do not thaw first)
2 eggs, lightly beaten
1C sour cream
1/2C vegetable oil
1/2tsp vanilla extract
Instructions:
In a large bowl combine all the dry ingredients. Fold in the blueberries and toss gently. In a separate bowl combine the wet ingredients, mixing well. Add wet to dry, combine until just moistened. Fill greased muffin cups (or use papers) 2/3 full and bake at 400 for 18-22 minutes, or until a toothpick comes out of the center clean. Cool five minutes, serve warm.
So, that’s it folks. These muffins were delicous. I urge anyone to try them, especial those of us who are baking -challenged.
*I did not write this recipe (I only baked it), which is obvious if you read this post. It is from the lovely Linda Gilmore from Maryland who shared this recipe in the Taste of Home Cookbook.
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This looks so amazing! Wonderful! =)
These look delicious 🙂 Found you on Sunday Best!
thank you!
Yummy!!! Would to have one right now!
Thanks! They did go pretty fast here, I have to say…
congratulations on these beautiful muffins. I wouldn\’t mind eating one. they look so tasty. visiting from Sunday Best. xxo
Thanks for the congrats and for stopping by!
I\’m with you – I\’m not much of a baker (like at all) so on the rare occasions where I have a baked good turn out well it\’s a cause for celebration. Thanks for the delish looking recipe – definitely giving these a shot!
They look great and yep, super easy! Thanks so much for sharing at Your Sunday Best Rebekah. 🙂
Thank you! See you next Sunday 🙂
I love muffins with sour cream it really gives them a great tang and moistness. Please share this recipe today on my foodie friday party. It will be a hit.
Me too! I\’ll stop by and share, thanks for the invite!
I think it is so funny that both of our posts explain that we don\’t bake. I get that math part and the mess is unnerving… I am so glad others in my family actually enjoy it.
It is unnerving! Perfect descriptor 🙂