Breakfast is super simple with these sublime blueberry sour cream muffins! With flecks of lemon zest and topped with an oatmeal streusel, these muffins are sure to start the day off right!

Blueberry Sour Cream Muffins

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 20 muffins
Author ijustmakesandwiches


  • 8 ounces Butter room temperature
  • 8 ounces Sugar
  • 2 each Eggs
  • 10 ounces all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 10 ounces sour cream
  • 1 teaspoon vanilla extract
  • 6 ounces fresh blueberries


  • 8 ounces all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2.75 ounces brown sugar
  • 6 ounces Butter cold , cut into small pieces
  • 3 ounces oats


  1. In a mixing bowl, cream the butter and sugar until super white and fluffy (about 5 minutes). Scrape down the sides of the mixing bowl.
  2. Add eggs one at a time, making sure that each is fully incorporated and the bowl is scraped in between each egg before adding another. Add the vanilla extract.
  3. Add the sour cream to the muffin batter, making sure that the batter is completely mixed together. Meanwhile, measure out and mix all dry ingredients together. Preheat oven to 350 degrees. Scrape the bowl once more and then begin to slowly add the dry mix to the wet.
  4. Add apples to batter, if making apple muffins
  5. Grease a muffin pan with non-stick spray; using an ice cream scoop, scoop batter into the muffin pan. Once all cups are filled, top with streusel and place into the oven and bake for 20 minutes or until the top is set. Let cool before removing from the pan.


  1. Mix all the dry ingredients together in a mixing bowl. Cut butter into the dry ingredients to resemble a mealy consistency. Add to any pie or muffins your heart desires. Store in an air tight container in the fridge for a week or freeze for next use.