Blueberry Sour Cream Mini Muffins

Blueberry Sour Cream Mini Muffins are soft, sweet, bite-size muffins with lovely blueberry flavor!

Blueberry Sour Cream Mini Muffins on a white tray

It doesn’t take long browsing here at BoB to see that I love baking with berries. I love all kinds of berries, but if I have to pick a favorite berry, I would likely choose blueberries. And, one of my favorite uses for blueberries is muffins.

Just to make these Blueberry Sour Cream Mini Muffins even better, I used one of my favorite baking ingredients – sour cream. I love the texture and flavor that it adds. These little muffins are everything you’d want in a blueberry muffin. They are seriously dangerous, though, because you’ll be tempted to eat one right after another!

a white tray piled with Blueberry Sour Cream Mini Muffins

These muffins also benefit from a bit of lemon zest in the batter to give them a little citrus zing. If you’d like even more lemon flavor, then you can use lemon juice in place of the vanilla extract, too.

As these muffins are small, be sure not to use extra large blueberries in the batter. Smaller berries will work far better in these little muffins. Remember that smaller berries have more flavor than larger ones, too.

Blueberry Sour Cream Mini Muffins in paper liners on a white tray

The end result is a batch of soft, sweet muffins with lovely flavor. They’re a nice breakfast treat, and they also lend themselves to sweet snacking throughout the day. These Blueberry Sour Cream Mini Muffins are just the thing when you want something a little different than traditional blueberry muffins.

Find more muffin recipes in the Recipe Index.

More Berry Muffin Recipes

Yield: 48 mini muffins

Blueberry Sour Cream Mini Muffins

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Blueberry Sour Cream Mini Muffins have plenty of fresh blueberries along with a hint of lemon. They're just the thing for a special breakfast treat!

Blueberry Sour Cream Mini Muffins on a white tray


  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon zest
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (170g) sour cream
  • 1 cup (170g) blueberries


  1. Preheat oven to 400°F. Line 24 mini muffin cups with paper liners or generously grease muffin cups.
  2. Whisk together the flour, baking soda, baking powder, salt, and lemon peel. Set aside.
  3. Mix the butter, sugar, and brown sugar until combined. Mix in the eggs and vanilla.
  4. Add about 1/3 of the flour mixture, mixing until almost combined. Stir in half of the sour cream. Mix in half of the remaining flour mixture. Stir in the remaining sour cream. Mix in the remaining flour mixture, mixing just until combined. Gently stir in the blueberries.
  5. Fill each muffin cup with about 1 tablespoon of the batter.
  6. Bake 10-12 minutes, or until the edges are lightly browned and the centers are set.

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Disclosure: I was provided products and compensation from J.R. Watkins for this post. All opinions are my own.

Blueberry Sour Cream Mini Muffins

Blueberry Sour Cream Mini Muffins

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