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    You are in: Home / Recipes / Fresh Blueberry Sour Cream Muffins Recipe
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    Fresh Blueberry Sour Cream Muffins

    Fresh Blueberry Sour Cream Muffins. Photo by breezermom

    1/8 Photos of Fresh Blueberry Sour Cream Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Sharon123's Note:

    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!

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    Units: US | Metric



    1. 1
      Preheat oven to 350*F.
    2. 2
      Line a 12 cup muffin tin with paper liners.
    3. 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. 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. 5
      In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
    6. 6
      Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
    7. 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. 8

    Ratings & Reviews:

    • on January 27, 2013


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 12, 2014


      Lovely recipe! I used frozen blueberries and should have followed momaphet's advice and dusted with flour because my blueberries bunched together. I discovered--too late- that I did not have paper liners so kept them in muffin pan for 5 minutes before dumping them out and they came out fine. This recipe makes a lot more than 12 regular size muffins. Thank you for another great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 02, 2013


      These muffins are delicious! Packed with blueberries, nice and moist. I loved the crunchy sweet topping which was a great addition since the muffins themselves are not overly sweet. Thanks for sharing the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)


    Nutritional Facts for Fresh Blueberry Sour Cream Muffins

    Serving Size: 1 (1349 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 282.2
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 6.4 g
    Cholesterol 57.3 mg
    Sodium 212.1 mg
    Total Carbohydrate 42.4 g
    Dietary Fiber 1.4 g
    Sugars 22.9 g
    Protein 4.3 g

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