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Blueberry Sour Cream Mini Muffins

These Blueberry Sour Cream Mini Muffins are soft, sweet, and moist little muffins that are bursting with fresh blueberry flavor.

Blueberry Sour Cream Mini Muffins on a white tray

Homemade Mini Blueberry Muffins

It doesn’t take long browsing here at BoB to see that I enjoy baking with berries. I love all kinds of berries, but if I have to pick a favorite, I would likely choose blueberries. And, one of my favorite uses for blueberries is muffins, which is also obvious—see my Pineapple Blueberry Muffins, Blueberry Coffee Cake Muffins, and Quick and Easy Blueberry Muffins for proof!

To take standard mini blueberry muffins to the next level, I used one of my favorite baking ingredients, sour cream. I love the moist texture and tangy flavor that it adds, which is especially good when paired with the sweetness of blueberries. 

The end result is a batch of tender, sweet muffins with lovely flavor. They’re a nice breakfast treat, and they also lend themselves to sweet snacking throughout the day. Be warned, though—you probably won’t be able to stop with just one!

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • All-purpose flour – Learn more: How to Measure Flour
  • Baking soda
  • Baking powder
  • Salt
  • Lemon zest
  • Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
  • Granulated sugar
  • Light brown sugar – Don’t use a dark brown sugar here; its stronger molasses flavor is a little too much for this recipe.
  • Eggs – Let these come to room temperature.
  • Vanilla extract
  • Sour cream – Be sure to use full-fat sour cream, not reduced-fat or fat-free.
  • Blueberries – Smaller berries will work far better in these little muffins. They’re also more flavorful!

Is It Better to Use Fresh or Frozen Blueberries for Muffins?

You can use either! If you do choose to use frozen berries, make sure they’re still frozen when you add them to the batter, not thawed. This way, they won’t turn your muffins blue!

Variations

These muffins benefit from a bit of lemon zest in the batter to give them a little citrus zing, but if you’d like even more lemon flavor, you can use lemon juice in place of the vanilla extract. A crumb topping is also delicious on these muffins—use the topping from my Blueberry Crumb Muffins recipe. A sprinkle of Demerara sugar on top adds a delightful crunch too!

a white tray piled with Blueberry Sour Cream Mini Muffins

How to Make Blueberry Sour Cream Mini Muffins

The beautiful thing about blueberry muffins is how easy they are to whip up!

Prepare. Preheat your oven to 400°F and grease or line 48 mini muffin cups with paper liners.

Mix the dry ingredients. Whisk the flour, baking soda, baking powder, salt, and lemon peel in a mixing bowl.

Mix the wet ingredients. In another bowl, mix the butter, sugar, and brown sugar until combined, then add the eggs and vanilla.

Combine the wet and dry ingredients. Add about 1/3 of the flour mixture to the wet mixture, stirring until almost combined. Stir in half of the sour cream, then mix in half of the remaining flour mixture, followed by the remaining sour cream. Mix in the rest of the flour mixture, then fold in the blueberries.

Fill the muffin cups. Spoon about a tablespoon of the batter into each muffin cup.

Bake. Place the muffin pan in the oven and bake for 10 to 12 minutes, or until the edges are lightly browned and the centers are set.

Tips for Success

Here are some of my best tips for perfect mini blueberry muffins! For more hints, see this post: Tips for Baking Muffins

  • Don’t over-mix. This is probably one of the most common issues with making muffins! When you over-mix, too much gluten develops, resulting in tough muffins.
  • Use room temperature ingredients. Let both the sour cream and eggs come to room temperature and you’ll be rewarded with a lighter, fluffier texture.
  • What about using yogurt? Yes, you can swap the sour cream for yogurt! Just be sure to use a whole milk yogurt here.
Blueberry Sour Cream Mini Muffins in paper liners on a white tray

How to Store

Store these muffins in an airtight container at room temperature for up to 3 days. 

Can This Recipe Be Frozen?

You can freeze your Blueberry Sour Cream Mini Muffins for up to 3 months. Place them in an airtight container or freezer bag; let them thaw at room temperature or warm them up for a few seconds in the microwave.

Find more muffin recipes in the Recipe Index.

More Berry Muffin Recipes

Blueberry Sour Cream Mini Muffins

Yield 48 mini muffins
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

These 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

Ingredients

  • 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

Instructions

  1. Preheat oven to 400°F. Line 48 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.

Notes

How to store: Store these muffins in an airtight container at room temperature for up to 3 days. You can also freeze your Blueberry Sour Cream Mini Muffins for up to 3 months. Place them in an airtight container or freezer bag; let them thaw at room temperature or warm them up for a few seconds in the microwave.

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    18 Comments on “Blueberry Sour Cream Mini Muffins”

  1. Love the sound of these muffins! I think the lemon and blueberry combo is delicious, and I love baking with sour cream.

  2. These muffins sound delicious!

  3. Of all the muffins in all the world, a simple blueberry muffin is by far my favorite. These are lovely!

  4. Look great muffins.I just git a new oven,so just have to test it out!

  5. It’s amazing the addition fresh spices make to a recipe. Sounds good!

  6. these look fantastic I love just having a simple basic muffin thank you!

  7. I love baking with sour cream! It adds such a great depth of flavor. And ain’t no muffin like a blueberry muffin.

  8. What great sounding muffins! I would love to try them with Greek yogurt 🙂

  9. I often find that anytime you can infuse sour cream or yogurt, it seems to help make the muffin moister 🙂

  10. These look great. Bought muffins are always one of life’s big disappointments, the homemade ones are always so much better. Really looking forward to trying these. Thanks for a great recipe.

  11. Great looking muffins!!!

  12. Hey Jen, nice recipe – not taking part in the giveaway as I’m not in the US. Two little things. Salt is mentioned in the method but not in the ingredients.

    Re spices – They are there to be used. you should empty the contents of those jars (in your food) at least six times overin two years 🙂

  13. I made these today, but with raspberries, as I’m not a big fan of blueberries. They’ve come out light and fluffy, and the flavor is lovely. But, I did end up with nearly enough batter to make almost 48 mini muffins. So, I made one pan of 24 minis and then 8 full-size muffins. I’m pretty sure I measured everything correctly. At any rate, I would definitely makes these again!

  14. Very tasty and moist. I didn’t have a lemon on hand to zest so added half tsp of lemon juice. Measured everything but ended up with 24 mini muffins plus a mini loaf.

  15. The recipe says this yields  48 mini muffin, but directions only use one 24 mini muffin pan. Which is correct?  

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