Delicious Sour Cream Blueberry Muffins Recipe
Disclaimer: This post may contain affiliate links. Please read our privacy policy.
There’s something comforting about a freshly baked muffin. It’s especially delightful when they’re bursting with juicy blueberries. These Sour Cream Blueberry Muffins with Lemon Glaze are the perfect balance of sweet and tangy. They literally melt in your mouth thanks to the addition of rich sour cream. They’re absolutely delightful and the best part, they come together in just a few simple steps. Get ready to fill your kitchen with the aroma of homemade goodness!
Let’s Talk Muffins
Raise your hand if you love muffins! Good. I’m glad we’re on the same page. I truly love all things sweet. However, there is something special about a perfect homemade muffin. I find them to be warm and comforting. Perhaps it’s because they go so well with coffee? We all know coffee is my true love! They’re simple to make. They’re also so versatile. And most importantly, they look gorgeous in a dessert stand, right in the center of a kitchen island.
If you like muffins as much as me, check out these Bakery Style Chocolate Chip Muffins. You might also enjoy Kodiak Protein Muffins and Pumpkin Streusel Muffins!
These are the Most Delicious Sour Cream Blueberry Muffins…ever
There are several reasons why these muffins are so delicious. Let’s dive in!
- Easy to make: This recipe is simple and straight-forward. It’s a classic way to make blueberry muffins so I am confident you can easily make them!
- Gorgeous: They’re simply beautiful. Blueberries are a wonderful fruit to bake with. They literally burst into the dessert and have the most beautiful gem purple color. The streusel topping with the lemon glaze adds such visual appeal. These sour cream blueberry muffins are truly a crowd pleaser.
- Moist & tender: The crumb of the muffin is insane. Because sour cream is used, the crumb is super tender and moist.
- The streusel: I love a good crunchy streusel. This one in particular has a wonderful sweet and salty crunch.
- Unique: I love a simple blueberry muffin. Don’t get me wrong. However, I love adding a unique touch to my recipes every once in awhile. Between of the sour cream, sweet and salty streusel and lemon glaze, these blueberry muffins definitely feel and taste special.
Sour Cream Blueberry Muffin Ingredients
- All-purpose flour: Flour adds structure to the muffins.
- Baking powder: Baking powder is often used in muffin recipes. It helps the muffins rise.
- Baking soda: A little baking soda also helps the muffins puff up.
- Salt: A little salt enhances the flavor.
- Granulated sugar: Sugar sweetens up the muffins.
- Butter: Ugh! The butter is so good in these muffins. You can literally taste it.
- Pure vanilla extract: Vanilla is added for warmth and flavor.
- Eggs: Eggs help bind the ingredients together.
- Full fat sour cream: The best part! Sour cream adds moisture helping make the crumb of the muffin super tender.
- Blueberries: Can’t have blueberry muffins without blueberries! You can use frozen blueberries but they will turn the muffin batter more purple due to extra moisture in them.
Streusel Ingredients and Lemon Glaze Ingredients
Streusel:
- All purpose Flour: Flour adds structure. It acts as a binding agent to hold the butter and sugars together.
- Granulated Sugar & Brown Sugar: Mixing the two sugars is ideal for this recipe. The combination creates a warm and sweet streusel that sticks to the muffin.
- Cold butter: Cold, cubed butter is used to bind the streusel together. It also helps make it crunchy.
- Salt: A little salt enhances the flavor and offers a slight salty crunch.
Lemon Glaze:
- Powdered sugar: Also know has confectioners sugar, powdered sugar is essential in making a glaze. It absorbs moisture creating a smooth consistency.
- Lemon juice: Lemon juice gives the glaze a nice tart kick.
- Melted butter: A little butter helps give the glaze structure. It also helps it stick and harden to the muffin.
- Vanilla extract: Vanilla adds warmth and a touch of sweetness.
- Warm water: If necessary, a little warm water helps smooth the glaze so it can be easily drizzled.
How to Make the Muffins
How to make the streusel and lemon glaze
Tips and Tricks for Success
- Read through the entire recipe before starting. This helps prevent mistakes.
- Prepare ingredients and equipment before starting – get everything you need out. This helps prevent mistakes and makes clean up easier.
- Do not over-mix the batter. Over mixing will make a tough muffin.
- Check muffins at 18 minutes – insert a toothpick in the center of a muffin. If it comes out clean, they are done.
- Use a cookie dough scoop to measure muffin batter. This way muffins are all the same size.
I hope you enjoy these blueberry muffins as much as I do. They truly make my heart…and stomach happy! I want to hear from you! Please leave a comment and rate this recipe. I really appreciate the support!
Sour Cream Blueberry Muffins with Lemon Glaze
Sour Cream Blueberry Muffins are topped with a buttery streusel and lemon glaze. Sour cream makes these muffins extra melt in your mouth moist and tender. You're going to love them!
Ingredients
Sour Cream Blueberry Muffins - Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Sour Cream Blueberry Muffins - Wet Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup full fat sour cream (can sub full fat Greek yogurt), room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups blueberries tossed with 1 tablespoon all purpose flour to prevent sinking
Streusel
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (cold and cubed)
Lemon Icing
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon butter, melted
- 1-2 tablespoons warm water (if needed for consistency)
Instructions
- Preheat oven to 375 degrees and line a muffin pan with 12 muffin liners; set aside.
- Mix dry ingredients: In a medium bowl, whisk together all purpose flour, baking powder, baking soda and salt; set aside.
- Mix wet ingredients: In a large bowl, whisk melted and cooled butter and granulated sugar. Add eggs and whisk until light and fluffy. Finally, mix in vanilla extract and sour cream.
- Combine: Fold the dry ingredients into the wet ingredients with a spatula or wooden spoon until just combined.
- Prepare blueberries: Toss the blueberries with 1 tablespoons all purpose flour and gently fold them into the batter.
- Fill muffins cups: Using a large cookie dough scooper, divide the batter evenly among the muffins cups. They will be full. Add 2-3 additional blueberries on top, presing them into the batter (optional).
- Prepre the streusel: In a medium bowl combine flour, granulated sugar, brown sugar, & salt. Add the cold, cubed butter and use a pastry cutter, fork or clean fingers to work it into the dry ingredients until the mixture resembles course crumbs. Sprinkle the streusel evenly over the muffins, pressing lightly into thee batter.
- Bake the muffins: Bake the muffins for 18-22 minutes (mine baked for 20 minutes) or until a toothpick inserted in the center of a muffin comes out clean. Remove muffins from the oven and let cool completely.
- Prepare the lemon glaze: Whisk together powdered sugar, lemon juice, vanilla extract and melted butter until smooth. Add a teaspoon of warm water if needed to get a smooth, drizzable consistency. Using a spoon, drizzle glaze on cooled muffins. Enjoy!
Notes
Store muffins in an airtight container for up to 4 days. You can line the container with a paper towel to help absorb moisture.
Unglazed muffins can be frozen for up to 3 months. Wrap each muffin with plastic wrap and store in a large freezer bag. Thaw overnight.
Nutrition Information:
Serving Size:
1Amount Per Serving:Calories: 367Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 75mgSodium: 254mgCarbohydrates: 49gFiber: 1gSugar: 28gProtein: 5g
Nutrition data is based on estimates and may not be completely accurate due to variations in ingredients and cooking methods.
