Blueberry Cream Muffins - Big Batch Sour Cream Recipe

This recipe makes 24 muffins, so it's a good one when you need a full tin or two for a crowd. The batter comes together in one bowl with a whisk, no stand mixer required.

Sour cream is what makes these different from a plain blueberry muffin. It keeps the crumb soft for a couple of days, and the oil means they stay tender even when cold.

You'll need two standard 12-cup muffin tins, or one tin and a second batch baked after the first. Grease them well or line them with paper cups before you start.

Step-by-Step Instructions

1. Heat the oven

Set the oven to 400°F (200°C). Grease two 12-cup muffin tins or line them with paper cups.

2. Beat the eggs and sugar

Crack the eggs into a large bowl and beat them until they're blended. Pour in the sugar a little at a time while you keep beating, until the mixture is pale and slightly thick.

3. Add the oil and vanilla

Keep the beaters running on low and stream in the oil slowly, then stir in the vanilla. Adding it slowly keeps the mixture from separating.

4. Mix the dry ingredients

In a separate bowl, whisk the flour, baking soda and baking powder together until they're evenly combined.

5. Combine wet and dry

Add the flour mixture to the egg mixture in three additions, alternating with the sour cream, starting and ending with the flour. Stir each addition just until it disappears.

6. Fold in the blueberries

Scrape the bowl down, then fold in the blueberries with a spatula, gently, until they're spread through the batter.

7. Fill the tins

Spoon the batter into the cups, filling each one about three-quarters full. Work quickly so the baking powder doesn't sit around before it hits the heat.

8. Bake

Bake for 20 minutes at 400°F (200°C). The muffins are done when the tops are golden and spring back when you press one lightly in the center.

9. Cool

Leave them in the tin for 5 minutes, then move them to a rack to cool the rest of the way.

How to Store Blueberry Cream Muffins

Variations

Brown sugar swap

Replace the granulated sugar with brown sugar for a deeper, molasses-like flavor. The muffins will come out slightly darker.

Banana version

Mash one very ripe banana into the wet mixture before the flour goes in. Cut the sour cream to about 1 1/2 cups so the batter doesn't get too loose.

Yogurt instead of sour cream

Plain or vanilla Greek yogurt works in the same amount. Vanilla yogurt adds a little extra sweetness.

Frequently Asked Questions

Blueberry Cream Muffins – Big Batch Sour Cream Recipe

Tender blueberry cream muffins made with sour cream and oil, mixed in one bowl and baked at 400°F. This big-batch recipe makes 24 muffins.

15 minPrep time20 minCook time40 minTotal24Servings

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Ingredients

• 4 eggs
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 cups flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 cups sour cream
• 2 cups blueberry

Instructions

1. 1Heat the oven — Set the oven to 400°F (200°C). Grease two 12-cup muffin tins or line them with paper cups.
2. 2Beat the eggs and sugar — Crack the eggs into a large bowl and beat them until they're blended. Pour in the sugar a little at a time while you keep beating, until the mixture is pale and slightly thick.
3. 3Add the oil and vanilla — Keep the beaters running on low and stream in the oil slowly, then stir in the vanilla. Adding it slowly keeps the mixture from separating.
4. 4Mix the dry ingredients — In a separate bowl, whisk the flour, baking soda and baking powder together until they're evenly combined.
5. 5Combine wet and dry — Add the flour mixture to the egg mixture in three additions, alternating with the sour cream, starting and ending with the flour. Stir each addition just until it disappears.
6. 6Fold in the blueberries — Scrape the bowl down, then fold in the blueberries with a spatula, gently, until they're spread through the batter.
7. 7Fill the tins — Spoon the batter into the cups, filling each one about three-quarters full. Work quickly so the baking powder doesn't sit around before it hits the heat.
8. 8Bake — Bake for 20 minutes at 400°F (200°C). The muffins are done when the tops are golden and spring back when you press one lightly in the center.
9. 9Cool — Leave them in the tin for 5 minutes, then move them to a rack to cool the rest of the way.

Cook's note: Grease the tins even if you're using paper liners, since this batter is heavy and tends to stick. If you only own one muffin tin, keep the second half of the batter in the fridge while the first batch bakes.

Servings: 24

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes20 minutes40 minutes