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Blueberry Cream Muffins

Tender and fluffy vanilla sour cream muffins bursting with tart blueberries and a raw sugar sprinkle that all comes together in a crunchy, sticky, juicy, and full flavored treat. These really are the best blueberry cream muffins ever.

Prep Time 5 minutes
Cook Time 20 minutes
Servings 12
Calories 239 kcal


  • 1/2 cup butter melted then slightly cooled
  • 1 1/8 Cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 cups AP Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup sour cream
  • 2 tablespoons whole milk
  • 2 cups fresh blueberries
  • 2-3 tablespoons raw sugar


  1. Preheat oven to 400 degrees F.

  2. Line 12 muffin tins.

  3. Melt butter in a large, heat proof mixing bowl. Then allow to cook slightly. Use a whisk to mix in the sugar for one to two minutes.

  4. Then add 2 eggs and vanilla extract. Whisk until smooth.

  5. Incorporate the sour cream and milk and whisk for akother minute.

  6. Then add the dry ingredients. And make a smooth batter.

  7. Smash up half of the berries and all to batter. Fold together.

  8. Divide evenly into muffin tins. Sprinkle with raw sugar. Bake 19-21 minutes.

Nutrition Facts
Blueberry Cream Muffins
Amount Per Serving
Calories 239 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 62mg21%
Sodium 270mg12%
Potassium 139mg4%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
Vitamin A 380IU8%
Vitamin C 3mg4%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.