Blueberry Cream Muffins

Indulge in the irresistible sweetness of these Blueberry Cream Muffins, a delightful treat perfect for breakfast, brunch, or an afternoon snack. These tender muffins are made with sour cream for a luxuriously moist texture and are bursting with juicy blueberries in every bite. A hint of vanilla adds a warm, aromatic depth, while a clever flour coating keeps the blueberries perfectly distributed throughout. Quick and easy to prepare in just 15 minutes, these muffins bake to golden perfection in under 20 minutes. Serve warm with a steaming cup of coffee or tea for a comforting homemade treat that’s sure to impress. Perfectly balanced between sweet and tangy, this recipe is a must-try for blueberry lovers and muffin enthusiasts alike!

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 2 pieces large eggs
• 1 cup sour cream
• 0.5 cups unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 1.5 cups fresh or frozen blueberries
• 1 tablespoons all-purpose flour (for coating blueberries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Step 3

In a medium bowl, whisk the eggs, sour cream, melted butter, and vanilla extract until smooth and creamy.

Step 4

Gradually add the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.

Step 5

In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent the blueberries from sinking to the bottom of the muffins.

Step 6

Gently fold the coated blueberries into the batter, being careful not to crush them.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 8

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Enjoy your Blueberry Cream Muffins with coffee or tea!

Nutrition Facts

Serving size	1088.9 grams (1088.9g)

Amount per serving	% Daily Value*
Calories	3084

Total Fat 155.20g	199%
Saturated Fat 94.80g	474%
Polyunsaturated Fat NaNg
Cholesterol 745mg	248%
Sodium 2387mg	104%
Total Carbohydrate 394.10g	143%
Dietary Fiber 12.10g	43%
Total Sugars 189.10g
Protein 47.90g	96%

Vitamin D 80IU	400%
Calcium 435mg	33%
Iron 14mg	78%
Potassium 618mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 6.1%

Carbs: 49.8%