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You are here: Home / The Food / Brunch / Super Moist Blueberry Sour Cream Muffins

May 4, 2017

Super Moist Blueberry Sour Cream Muffins

I love a good muffin and when I have friends staying the weekend, I love to whip-up these super easy and super moist blueberry muffins to greet my guests with the scent of fresh baked muffins in the morning. Nothing gets people out of bed faster! 

Super Moist Blueberry Sour Cream Muffins - Fast and easy blueberry muffin recipe that's bursting with blueberries and so moist! | circleofeaters.com

This recipe is inspired by Donna Hay and again comes from her book, At My Table, which I’ve recently rediscovered in my stacks of cookbooks. These muffins are literally bursting with blueberries and are so light and moist — which comes from the inclusion of sour cream.

Super Moist Blueberry Sour Cream Muffins - Fast and easy blueberry muffin recipe that's bursting with blueberries and so moist! | circleofeaters.com

This one-bowl recipe can be made even easier to prepare by combining all of the dry ingredients the night before, which makes for even faster prep the following morning. Donna Hay recommends serving these with a lemon butter, which I highly recommend! Yum, yum and yum!!!!!

Super Moist Blueberry Sour Cream Muffins - Fast and easy blueberry muffin recipe that's bursting with blueberries and so moist! | circleofeaters.com

 

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Super Moist Blueberry Sour Cream Muffins

Super Moist Blueberry Sour Cream Muffins - Fast and easy blueberry muffin recipe that's bursting with blueberries and so moist! | circleofeaters.com

Adapted by Donna Hay’s recipe in her book At My Table. A moist and light muffin recipe that’s a real crowd pleaser.

  • Author: Circle of Eaters
  • Yield: 8 - 12 1x

Ingredients

Scale
  • 2 C (250 g / 8 oz) self-raising flour
  • 1/2 C (75 g / 2 1/2 oz) superfine sugar
  • 2 eggs, lightly beaten
  • 1/4 C butter (60 g / 2 oz) butter, melted
  • 1 1/4 C (310 g / 10 oz) sour cream
  • 1 t vanilla extract
  • 1 1/4 C (210 g / 10 oz) blueberries
  • 2 t lemon zest

Lemon Butter

  • 1/2 C (4 oz) butter
  • 2 T lemon juice
  • 3 T powdered sugar

Instructions

For the Muffins:

  1. Preheat the oven to 390 degrees F / 200 degrees C.
  2. Grease a 1 cup capacity muffin tin.
  3. Place the flour and caster sugar in a bowl and mix to combine.
  4. Place the eggs, butter, sour cream and vanilla extract in another bowl and beat until combined.
  5. Add in the flour mixture and stir until just combined, do not over mis.
  6. Fold through the blueberries and lemon zest
  7. Spoon the mixture into the muffin pan.
  8. Bake for 25-20 minutes or until a skewer or knife comes out clean.

For the Lemon Butter:

  1. Combine the butter, lemon and powdered sugar in a bowl.
  2. Beat until light and fluffy.
  3. Serve the muffins warm topped with lemon butter.

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Filed Under: Brunch

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Comments

  1. Sharon Munro says

    September 5, 2019 at 9:36 pm

    Can’t wait to try these recipes…

    Reply
  2. Rosemary O'Meagher says

    July 31, 2020 at 1:15 am

    I absolutely loved these and doubled the recipe and made large muffins. Easy to make, no fuss and quick.

    My husband loved them and didn’t even notice the sour cream as he usually likes sweet things. I did throw in some extra frozen blueberries that I very lightly dusted with some Plain Flour.

    Two things that make this a regular in my house it uses butter instead of vegetable oil, which is a huge plus. Health wise I can’t tolerate baking powder so to find beautiful muffins using SR Flour instead of plain was fabuloua.

    Reply
    • Asma Stewart says

      May 6, 2021 at 11:54 pm

      So glad to hear!

      Reply

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