Blueberry Sour Cream Muffins

Sour cream adds a wonderful richness to these muffins

Blueberry Sour Cream Muffins

Angie Halten
Sour cream adds a wonderful richness to these muffins
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 12


  • 3/4 cup butter or margarine room temperature
  • 3/4 cup sugar
  • 2 eggs room temperature
  • 3/4 tsp vanilla
  • 1/2 cup GF sour cream
  • 1/8 cup milk or milk alternative
  • 1 1/4 cups GF flour blend with xanthan gum
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 half-pint fresh blueberries


  • Using a mixer, cream the butter and sugar until light and fluffy, about 5 minutes, then add eggs in one at a time. Add them remaining wet ingredients.
  • In a separate bowl, sift together the dry ingredients, then slowly add to wet ingredients and beat until just mixed. Fold in the blueberries.
  • Spoon the batter into the prepared muffin pans (an ice cream scoop works great), filling each cup just below the top, and bake for at 375°F for 25 to 30 minutes, or until internal temperature of loaf reaches 205°F, using an instant read thermometer.
Tried this recipe?Let us know how it was!
See also
Raspberry Muffins


Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating