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    Home » Muffin Recipes

    Blueberry Muffins with Sour Cream

    Published: Apr 13, 2012 Last updated: May 20, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    These blueberry muffins are a lower sugar recipe made with sour cream and flavored with almond extract. They bake up tall and sturdy and are topped off with slivered almonds and a drizzle of almond glaze.
    Featured image for blueberry muffins with sour cream.
    Pin image for blueberry muffins with sour cream.

    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.

    Hero image for blueberry muffins with sour cream recipe.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with…
    • 🏫 The last word
    • 📖 Recipe
    • 💬 Comments

    ❤️ 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

    Buckets full of fresh blueberries.

    🔪 Instructions

    For the muffins

    1. Preheat oven to 400 degrees. Line a 12 cup muffin tin with parchment paper liners.
    2. In a medium bowl, stir together flour, salt, baking powder, and baking soda. Set aside.
    3. In a separate medium bowl, whisk together eggs, sugar, splenda, almond extract and ½ cup sour cream.
    4. 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.
    5. 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)

    1. In a small bowl, mix together the powdered sugar, almond extract, and milk. Drizzle while the muffins are still warm.
    Muffins on a cooling rack with a drizzle glaze and slivered almonds on top.

    🥄 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.
    3 muffins on a white plate.

    📚 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).

    Blueberry Muffins with Sour Cream on a cooling rack.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    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

    Featured image for blueberry muffins with sour cream.

    Blueberry Muffins with Sour Cream {Lower Sugar Recipe}

    Shelby Law Ruttan
    These blueberry muffins are a lower sugar recipe made with sour cream and flavored with almond extract. They bake up tall and sturdy and are topped off with slivered almonds and a drizzle of almond glaze.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 12
    Calories 207 kcal

    Equipment

    • mixing bowls , 2 medium and 1 small
    • Muffin pan , 12 cup
    • Parchment paper liners
    • Hand whisk
    • Wooden spoon
    • Large scoop
    • Wire rack

    As an Amazon Associate I earn from qualifying purchases.

    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.

    Nutrition

    Calories: 207kcalCarbohydrates: 41gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 38mgSodium: 253mgPotassium: 93mgFiber: 1gSugar: 22gVitamin A: 121IUVitamin C: 2mgCalcium: 58mgIron: 1mg
    Keyword Blueberry Muffins with Sour Cream
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Leslie

      April 14, 2012 at 8:14 pm

      These sound wonderful! I would never be able to keep blueberries for a whole year in my freezer. You must have had a bunch!

      Reply
    2. The Food Mentalist

      April 14, 2012 at 7:26 am

      Yum! what a lovely combination of flavours and textures. Great photos too 🙂

      Reply
    3. Fallon

      April 13, 2012 at 2:15 pm

      Blueberry muffins are one of my favorites as well! The addition to almond sounds wonderful. I'll help you eat these muffins 😉

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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