Sour Cream Blueberry Muffins

5 from 1 vote

These easy sour cream blueberry muffins take less than 40 minutes to make, are great for meal prep, and have fewer calories than any bakery muffin.

Prep Time15

Cook Time23

Total Time38

Course: Breakfast, Snacks

Cuisine: American

Diet: Low Calorie

Servings: muffins

Preheat oven 400 F. Prepare a muffin tin with nonstick cooking spray or muffin liners.
In a large mixing bowl, combine the 1 3/4 cups of flour with the baking powder, baking soda, salt and cinnamon. Mix them together.
In a medium mixing bowl, combine the oil and maple syrup. Add the eggs and beat well into the batter. Next add the sour cream and vanilla and mix well. Fold the wet ingredients into the dry and mix with a spatula just until combined.
In a small bowl, add the blueberries with the remaining 1 teaspoon flour (this will prevent the blueberries from sinking to the bottom of the baking pan). Fold the blueberries into the batter. The mixture should be thick.
Divide the batter evenly among 12 cavities of the muffin tin. Sprinkle the tops with sugar and bake 16 to 20 minutes until a toothpick can be inserted clean.
Remove the muffin pan from the oven and set aside to cool. Leave the muffins in the pan 10-15 minutes before removing and enjoying.

Toss the blueberries in flour to prevent them from sinking to the bottom of the muffins.
Use room temperature eggs and sour cream for the smoothest batter and best muffin texture.
Stop mixing the batter once it’s just combined to avoid overmixing.