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Sour Cream Blueberry Muffins

Soft, moist, bouncy blueberry muffins packed with bursting blueberries. The sour cream and buttermilk make these classic muffins even more delicious and bouncy.

Prep time: 10 min  |  Cook time: 16 min  |  Total: 26 min

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Ingredients

2 eggs

½ cup (1 stick) Hiland Dairy Butter, melted

¾ cup sugar

1 teaspoon pure vanilla extract

½ cup Hiland Dairy Buttermilk

1 cup Hiland Dairy Sour Cream

2 cups all-purpose flour

½ teaspoon kosher salt

2 teaspoons baking powder

1 cup blueberries (fresh or frozen, if frozen- do not thaw)

1 Tablespoon flour

Brown or white sugar for topping

Instructions

 

  1. Preheat the oven to 425 degrees. Line a muffin tin with paper liners.

  2. In a large bowl, add the eggs, sugar, vanilla, melted butter, Hiland Buttermilk, and Hiland Sour Cream. Whisk together until all combined.

  3. Add the flour, salt and baking powder to the mix and mix together slowly until it is just combined. Avoid overmixing.

  4. In a small bowl, add the blueberries and 1 Tablespoon flour. Mix and cover the blueberries then add to the muffin batter. Slowly fold in the blueberries.

  5. Fill the muffin cups with batter, about ¾ full. Sprinkle each muffin with a little brown sugar.

  6. Bake at 425 degrees for 6 minutes, then turn the temperature down to 375 degrees and bake for another 10 minutes.

  7. Remove from the oven and cool for about 5 minutes before transferring to a cooling rack. Enjoy!

Notes

Find it online: https://lolohomekitchen.com/sour-cream-blueberry-muffins/