Fresh Blueberry Sour Cream Muffins

READY IN: 35mins
Recipe by Sharon123

From Down Home with the Neely's cookbook, they say this is the best one they have tried! The sugar topping adds a sweet crunch. Yum!

Top Review by momaphet

FABULOUS MUFFINS! There were perfect, moist and flavorful with out being heavy or gummy. The topping adds a nice amount of sweetness and crunch without being overwhelming. I used frozen blueberries dusted in flour and salted butter, other this and cutting the recipe in half I made it as written. The half recipe made 8 which surprised me because I usually get fewer than recipes state. I will definetly make these again! Thanks Sharon for sharing :) Made for PRMRT

Ingredients Nutrition


  1. Preheat oven to 350*F.
  2. Line a 12 cup muffin tin with paper liners.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
  4. In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed.
  5. In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
  6. Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
  7. Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
  8. Enjoy!

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