Blueberry Sour Cream Muffins are a healthier muffin made with fresh blueberries, less sugar, and sour cream. These light and fluffy muffins are topped with slivered almonds and an almond glaze adds a touch more sweetness to the muffin.
My whole family loves muffin recipes, and this delicious blueberry muffin recipe is one of their favorites. These are great for breakfast on the go, to pack in lunch boxes, or afternoon snacking.
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❤️ Why you'll love it
✔️ This blueberry muffins recipe makes the perfect portable breakfast!
✔️ These muffins freeze well and stay moist.
✔️ You can have warm tall, moist sweet muffins in just 30 minutes!
🥘 Ingredients
All purpose flour, white whole wheat flour works here as well and has been tested with both.
Baking soda and baking powder are what helps give the muffin its height.
Salt, a flavor enhancer.
Eggs
Granulated sugar and splenda are used to sweeten the muffins.
Light sour cream, to add moisture to the muffins
Almond extract, to enhance flavor.
Blueberries, fresh or frozen
Slivered almonds
Confectioner's sugar
🔪 Instructions
For the muffins
- Preheat oven to 400 degrees. Line a 12 cup muffin tin with parchment paper liners.
- In a medium bowl, stir together flour, salt, baking powder, and baking soda. Set aside.
- In a separate medium bowl, whisk together eggs, sugar, splenda, almond extract and ½ cup sour cream.
- Fold half of the dry ingredients into the wet ingredients, then fold in remaining sour cream. Fold in the remaining flour mixture until just incorporated. Gently fold in blueberries.
- Using a large scoop (¼ cup size), scoop batter into muffin cups evenly. Sprinkle with slivered almonds. Bake for 20 minutes or until muffins have slightly browned and a toothpick comes out clean when inserted into center of muffin. Place on a cooling rack.
For the glaze (optional)
- In a small bowl, mix together the powdered sugar, almond extract, and milk. Drizzle while the muffins are still warm.
🥄 Equipment
Mixing bowls, to mix ingredients.
12 cup muffin pan, to bake muffins
Parchment paper liners, for baking the muffins.
Hand whisk, to mix the dry ingredients together.
Wooden spoon to mix the ingredients together.
Large scoop, to measure the batter (should be ¼ cup size).
Wire rack, for cooling the muffins
🥫Storage
Store any leftover muffins on the counter in an airtight container up to 3 days, in the fridge up to 1 week, or in the freezer up to 3 months.
📖 Variations
- Use light or non fat sour cream or greek yogurt in place of the regular sour cream.
- Substitute 1 teaspoon vanilla extract for the almond extract.
- Fresh or frozen blueberries can be used interchangeably, do not thaw frozen berries before using.
- Substitute raspberries or blackberries for the blueberries.
- Substitute the milk in the almond glaze for amaretto.
💭 Tips
- II highly recommend using parchment paper muffin liners. They work the best as muffins will not stick to the parchment paper like it will stick to regular muffin liners.
- To bring an egg to room temperature quickly, place the egg in a bowl of warm water and allow to sit for 5 minutes.
📚 Related Recipes
Lemon lovers will love this light recipe for Lemon Blueberry Muffins.
These Pecan Sour Cream Biscuits are great with a hot cup of coffee!
Apple Butter Muffins with Blueberries are a combination of fall and summer ingredients.
🍽 Serve with…
Serve these Blueberry Muffins with Sour Cream as a side to eggs and bacon with a glass of orange juice.
🏫 The last word
Sour cream is the ingredient in this recipe that adds moisture to the muffins. It does so without thinning the muffin batter.
This is a reduced sugar recipe, feel free to use all regular sugar or all splenda. Brown sugar or splenda brown sugar blend can be substituted for white sugar (granulated).
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Blueberry Muffins with Sour Cream {Lower Sugar Recipe}
Equipment
- mixing bowls , 2 medium and 1 small
- Muffin pan , 12 cup
Ingredients
For the muffins:
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs , room temperature
- ½ cup granulated sugar
- ½ cup splenda , or other sugar free sweetener
- 1 cup light sour cream
- 1 teaspoon pure almond extract
- 1½ cups blueberries
For the glaze:
- ½ cup powdered sugar
- ½ teaspoon pure almond extract
- 1½ tablespoons milk
Instructions
For the muffins
- Preheat oven to 400 degrees. Line a 12 cup muffin tin with parchment paper liners.
- In a medium bowl, stir together flour, salt, baking powder, and baking soda. Set aside.
- In a separate medium bowl, whisk together eggs, sugar, splenda, almond extract and ½ cup sour cream.
- Fold half of the dry ingredients into the wet ingredients, then fold in remaining sour cream. Fold in the remaining flour mixture until just incorporated. Gently fold in blueberries.
- Using a large scoop (¼ cup size), scoop batter into muffin cups evenly. Sprinkle with slivered almonds. Bake for 20 minutes or until muffins have slightly browned and a toothpick comes out clean when inserted into center of muffin. Place on a cooling rack.
For the glaze (optional)
- In a small bowl, mix together the powdered sugar, almond extract, and milk. Drizzle while the muffins are still warm.
Leslie
These sound wonderful! I would never be able to keep blueberries for a whole year in my freezer. You must have had a bunch!
The Food Mentalist
Yum! what a lovely combination of flavours and textures. Great photos too 🙂
Fallon
Blueberry muffins are one of my favorites as well! The addition to almond sounds wonderful. I'll help you eat these muffins 😉