Now you can have bakery-style blueberry muffins without ever leaving your home kitchen.
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- Preheat the oven to 425° F.
- Line a 12-cavity muffin pan with muffin/cupcake liners.
- In large mixing bowl, use a hand mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract on medium-high speed for 1-2 minutes, or until smooth and combined. Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream and milk. Continue to beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.
|Calories230Calories from Fat100|
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|Calories from Fat100|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Adam Jackson 2 months ago
I added white chocolate chips to some, which was pretty tasty.
Joanne 3 months ago
made last week! so delicious. i even froze some. my daughter brought some to work. moist, bursting with blueberries. the sour cream added to the taste. definitely will make again.
Amanda 4 months ago
Delicious! The recipe made more like 14 than 12, now there's more to enjoy!
Jennifer 4 months ago
The batter was much thicker than I was expecting, but they turned out great! Kids loved them!
Cam 4 months ago
By far one of the best tasting muffin recipes I’ve tried! I subbed the flour with a GF option and they still turned out light, fluffy, and tasted so delicious!
Chelsea Agababyan 5 months ago
loved it! it's not to sugary of you want it sweeter i recommend more sugar
Matt 5 months ago
Pretty good recipe and I will use again! They don’t rise too much so use enough batter to fill the muffin wrappers and be sure to get enough blueberries in each. I may also use frozen with fresh next time.
Rutherford-Torlone 7 months ago
great! dont make them too bug though because theyll get brown and a little dry before they fully cook
Keshava Dilwali 7 months ago
Turned out well for my first try
Shannon Jakel 8 months ago
Gross muffins. I will stick to a traditional recipe next time. The sour cream was awful!!
Katie Humitz 9 months ago
delicious. first time making muffins from scratch. it was so easy and they were so good.
Jodi McKeeman 10 months ago
delicious I would definitely make this again
Xheni Zace 10 months ago
Really good !♥️ I really like the instructions .
Aries Parker 10 months ago
First time making from scratch. I had to cook a little longer since I like a somewhat toasted top. Not as sweet as I like but nonetheless GOOD and easy to follow.👌🏾
Aicha Ouedraogo 10 months ago
it was well and taste good we like it
Julie Phillips a year ago
My whole family loved these. I will definitely keep making these muffins.
Monique D. a year ago
GREAT!!! Easy to make and my boys LOVE them, Thanks!!
Rosemary McDowney a year ago
moist and delicious!
Jamie Wohletz a year ago
Delicious, but mild. If you're looking for something pretty sweet, you may want to look elsewhere.
June M. a year ago
Fantastic! I convection baked for 5" at 425, then 8" at 350, ( I am at altitude here) absolutely perfect. I DO like my muffins a bit sweeter, so will probably add more sugar, somewhere..but oh, they are so moist w/ the sour cream! Also, used 1 and 1/2 c. giant, sweet, blueberries...these are just awesome!!
Tal a year ago
Delicious and easy to make - even for someone whose a novice at baking
Jodi M. a year ago
they were good baked at 425 for 5 min and then lowered temp to 350 for another 6
Carina K. a year ago
pretty fluffy and pretty good!
KristinaReeves a year ago
i was disappointed that there was no explanation on how long to cook them, but they turned out yummy.
roberts a year ago
Nice but the blueberries massively stand out since they are so sour