Blueberry and Sour Cream Muffins

    30 minutes

    You'll be amazed what a difference the addition of sour cream makes to a blueberry muffin recipe. Use fresh or frozen blueberries.

    1486 people made this

    Serves: 24 

    • 4 eggs
    • 2 cups (500g) white sugar
    • 1 cup (250ml) vegetable oil
    • 1 teaspoon vanilla essence
    • 4 cups (500g) plain flour
    • 1 teaspoon salt
    • 1 teaspoon bicarb soda
    • 2 cups sour cream
    • 2 cups blueberries

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 200 degrees C. Grease the cups of two muffin pans or line with paper muffin liners.
    2. In large bowl beat eggs and gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and bicarb soda.
    3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
    4. Bake in preheated oven for 20 minutes.

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    Reviews in English (1347)


    These muffins are wonderful. I always double the amount of blueberries that are mentioned in a recipe and this was no exception. And as usual, I dusted the blueberries in flour before gently folding them into the batter to keep them from sinking although the batter was rather thick and I probably didn’t need to. The muffins are delicious and have great flavor and texture. This is a great recipe and I will be making them again.  -  25 Aug 2012


    These are the best blueberry muffins I have ever tasted. I will definitely be making these again.  -  31 Jul 2013


    I've just made these muffins and they are light and fluffy, truly amazing. Love it!! Thank you very much for this recipe, a real winner!  -  29 Jul 2011