Full of juicy, ripe blueberries with streusel topping and a ribbon of cinnamon running through them, these Blueberry Sour Cream Coffee Cake Muffins are moist, tender and perfect for your morning coffee or afternoon tea.
What do you get when you combine my Sour Cream Coffee Cake recipe + loads of juicy blueberries? Blueberry Sour Cream Coffee Cake Muffins, of course! These bad boys are the most moist and tender muffins you’ll ever eat, and you won’t want to stop.
I have a little confession – I don’t like blueberries. Is it the texture? The little “pop” when you bite down on them? I really don’t know. But what I do know is I really, really just don’t like them. Except for in muffins. Baked into a perfect, sweet little muffin, I can eat blueberries by the barrel-ful. My kids on the other hand, I had to hide enough blueberries from them so I could test out this coffee cake muffin recipe.
My entire family pretty much went bananas for these blueberry muffins, so I know I’ll be keeping this recipe handy all throughout blueberry season.
How to make Blueberry Sour Cream Coffee Cake Muffins
The key to good quick breads and muffins is to not overmix when adding the flour. We’ll talk about that more a little later on in the post.
The batter for these coffee cake muffins starts as most batters do, by combining the butter and oil with the sugars. The butter adds flavor while the oil helps to keep the muffin light in texture. While the recipe calls for mostly granulated white sugar for sweetness, the addition of the brown sugar gives a little warmth to the flavor profile, which is necessary for a good coffee cake.
Next comes the sour cream, a must for a moist muffin, eggs and vanilla for flavor balance.
Finally the flour, baking soda and salt are added (already whisked together in a separate bowl). This is where it’s super important to pay attention to the mixing because you do not want to overmix your muffin batter.
What Happens When You Over-Mix Muffin Batter?
Mixing batter until “just combined” means that you should stop mixing as soon as you can no longer see the ingredient that you just added. For example, when adding flour to the batter, you should stop when you no longer see the white powder.
When you overmix a cake batter or muffin batter, the gluten in the flour begins to form elastic strands, resulting in a more dense and chewy texture. Not yummy, and definitely not how I want my cakes, muffins and quick breads to be!
Love muffins? Here are some more muffin recipes to try!
- Zucchini Carrot Oatmeal Muffins
- Carrot Apple Raisin Muffins
- Sour Cream Banana Muffins
- Lemon Blueberry Muffins
If it’s the blueberries you’re craving, these blueberry recipes are sure to satisfy!
- Creamy Blueberry Baked French Toast
- Creamy Blueberry Baked French Toast
- Grilled Blueberry Dessert Pizza
Blueberry Sour Cream Coffee Cake Muffins
- ½ cup all-purpose flour
- 1/4 cup each white and packed light brown sugar
- 4 tablespoons butter slightly softened and cut into small pieces
- 1 teaspoon ground cinnamon
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup softened butter
- 1/3 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 ½ cups fresh blueberries
- Preheat oven to 350 degrees F. Grease 2 12-cup muffin pans with nonstick cooking spray. Set aside.
- Combine ingredients for the streusel topping in a small bowl, using a pastry cutter or a fork to cut the butter into the dry ingredients until well incorporated. (It should be the consistency of wet sand.) Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl and with an electric mixer on medium speed, beat butter, oil and sugars on medium speed until smooth. Add the eggs, one at a time, beating well after each addition.
- Reduce mixer speed to low, and then mix in the sour cream and vanilla just until combined.
- Gradually beat in the flour mixture, just until combined (do not overmix).
- Gently fold in 1 cup of blueberries.
- Layer the batter and streusel into the muffin cups: Spoon about 1 ½-2 tablespoons of batter into each muffin tin. Top evenly with half of the streusel mixture. Spoon remaining batter evenly over the streusel, then top with remaining streusel.
- Place the remaining blueberries evenly on top of the muffins. (We got 3 berries per muffin and had a few leftover).
- Bake muffins for about 20 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Remove muffins from the oven and let cool in the muffin pan for 5-10 minutes before transferring to a cooling rack.