Blueberry Sour Cream Muffins

Location: San Diego, CA

Well, Hello Tuesday! You definitely came way too fast.  Just skipped right on over Monday, didn’t you?!?!?! Anyway, so did you all enjoy your weekend? We sure did.  It was such a fun filled weekend full of activities.  Sea World, Day at the Docks, hung out at the Yacht Club, Grocery Shopping, Playing in the Dirt, Hair Cuts, and……rest (Ha!  What’s that?!?!).

Before we got it all started, I was itching to find something to make with that giant tub of Sour Cream that I thought was such a good idea to buy. What in the world was I thinking?  How do you lose any weight with a giant tub of Sour Cream?  I have no idea. I guess that’s what you do when you go grocery shopping #hangry.  Well, I was in luck because I came across Yammie’s Noshery‘s pin on Pinterest about The Best Blueberry Muffins Ever.  I wouldn’t say it’s healthy, however it has less amount of sugar than the other recipes that I found.


I think the only changes I made in the recipe were using 2% milk instead of whole milk, and I didn’t add sugar to the top of the muffins before baking.


Preheat the oven to 375ºF and line a muffin tin with some cupcake liners.  I sprayed the liners with some baking spray.  It’s optional and I have no idea why I did it, but I did, and I feel fantastic about it.  Next combine the sugar, egg, oil, milk, and vanilla in a large bowl and stir until combined.  The hand mixer is totally unnecessary as well, because the directions said to “stir.” I decided to bust the bad boy out anyway and gave it a good dusting.

Well that didn’t last long, because gave it up and whipped out the rubber spatula instead.  So the next step is to add the flour, baking powder, and salt.  Make sure that the dry ingredients are all mixed together and any clumps in the baking powder are broken down.Mix it into the egg mixture, careful not to over mix.  Now goes in the Sour Cream.  Just stir it in until it’s all combined.

Now the blueberries get folded in.  If you don’t like a mouthful of blueberries, then it’s probably best to just use 1/2 cup rather the the whole cup of blueberries.


Then we go back to that lined and greased muffin tray.  Scoop about a 1/4 cup of batter into each liner.  Fill it to just below the top of the liner.  The whole batter was enough for 10 muffins.  Kind of annoying since the muffin tin is made for 12 of those bad boys.


Pop the muffin tin in the preheated oven for 12-15 minutes.  Insert a toothpick in the center of the muffin and if it comes out clean, then the muffins are done. Let them cool on a cooling rack, and that’s it.  Yummy! Until next time…..

Blueberry Sour Cream Muffins

  • Servings: 10
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2/3 C Sugar
1 Large Egg
1/2 C Vegetable Oil
1/3 C Milk
1 Tsp Vanilla
1 1/4 C All-Purpose Flour
1 Tsp Baking Powder
1/4 Tsp Salt
1/2 C Sour Cream
1 C Frozen Blueberries

-Preheat oven to 375ºF. Place 10 muffin liners in a muffin tin and lightly spray with baking or cooking spray.
-Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
-Add the flour, baking powder and salt on top of the wet ingredients, making sure the baking powder and salt are well distributed in the flour.
-Stir the flour mixture into the wet ingredients until combined. Don’t overmix. Just stir until it’s no longer lumpy.
-Stir in the sour cream just until well distributed.
-Fold in the blueberries.
-Evenly distribute the batter in the muffin tin.
-Bake muffins for about 30 minutes. If you’re using frozen berries it will take about 5 minutes longer. Make sure you get them out as soon as a toothpick comes out clean.

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