Blueberry sour cream muffins

These light and fluffy blueberry muffins are made with sour cream and use applesauce instead of oil. You’ll find yourself grabbing for these throughout the day!

blueberry sour cream muffins

After I made Addie’s birthday cake last week, I had 1 cup of sour cream left over. I didn’t want to throw it away, so I tried to find something to use it up. In addition, I also had some fresh blueberries remaining from my trip to Adult Nationals. I had bought a pint of them to eat during my trip to Delaware. Because I didn’t consume them all, I brought the rest of them home.

blueberry sour cream muffins

So my mind got to thinking… blueberries… sour cream. Naturally, I thought of making muffins, so here we are. I found a promising recipe and made a few substitutions. First, I swapped out half of the sugar for brown sugar to give it a more caramel-like taste. Second, I substituted the oil for unsweetened applesauce. Because I baked with applesauce, my muffins retained their moisture and started getting soggy by day 2. As a result, I had to store my muffins in the refrigerator. If you use oil or butter, you may not need to refrigerate your muffins as quickly as I did.

blueberry sour cream muffins

This was a solid blueberry muffin recipe. While it’s nothing to get excited about, it’s a good one to keep in your repertoire in case you have leftover blueberries and/or sour cream to use up. I think that these would be even better with some coarse sugar on top or even some streusel. They seemed a bit… plain.

Regardless, my family and I happily ate these throughout the week and were happy to get rid of the sour cream!

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Blueberry sour cream muffins

A light, fluffy blueberry muffin made from sour cream
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 13
Author: Eva Bakes


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 large eggs room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar packed
  • ½ teaspoon salt
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 and ½ cups fresh blueberries rinsed and dried (can use frozen, but do not thaw)


  • Preheat your oven to 375°F. Generously grease or line a standard muffin pan and set aside (I used a silicone muffin pan and did not line or grease it).
  • In a medium sized bowl, whisk together the flour, baking powder, and baking soda. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the eggs, sugars, and salt together on medium speed until light and fluffy, about 3 minutes.
  • Turn the mixer to low and add in the sour cream, applesauce, and vanilla extract. Mix well.
  • Slowly add in the dry ingredients, about a third of it at a time, until a few dry streaks remain. Turn the mixer off and fold in the blueberries by hand using a rubber spatula. Do not over mix.
  • Distribute the batter evenly into your prepared muffin pan, filling each well at least ¾ full.
  • Bake in your preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean (minus the blueberry juices).
  • Allow the muffins to cool before serving.


Leftover muffins should be stored in an airtight container in the refrigerator and will keep for several days.
Source: Slightly adapted from Olga in the Kitchen

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