Blueberry Muffins

Blueberry Muffins
Close X
Calories 208 cals
Total Fat 9 g
Cholesterol 45 mg
Dietary Fiber 1 g
Sodium 224 mg
Protein 3 g
Total Carbohydrate 29 g

Prep Time: 25 Minutes

Time to Table: 1 Hour

Serves: 18


  • 2 1/2 cups flour, divided
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 cup Daisy Sour Cream
  • 1/4 cup 2% milk
  • 1/2 cup melted butter
  • 2 eggs, beaten
  • 1 1/2 cups frozen blueberries, unthawed
  • 1/4 cup cold butter
  • 1/2 cup quick oatmeal
  • 1/4 cup brown sugar
  • 2 tablespoons cinnamon
  • 2 teaspoons sparkling sugar


Preheat the oven to 400 degrees. Batter: Beat 2 cups flour, sugar, baking powder, salt, nutmeg, sour cream, milk, 1/2 cup melted butter, and eggs until thoroughly mixed. Fold in blueberries. Pour into muffin tins. Crumb Topping: Cut the ¼ cup cold butter into small cubes. Mix the oatmeal, 1/2 cup flour, brown sugar, cinnamon and cubed cold butter together with pie cutter until it forms small pebbles. Sprinkle the topping mixture on top of the batter in each muffin tin. Sprinkle each with sparkling sugar. Bake the muffins for 25-35 minutes. Serve hot. *Optional: use two butter knives to form topping, if a pie cutter is unavailable.


Average Rating:
4.54545454545455 out of 0 5
Dianna 07/19/2017

I love using Daisy sour cream in all the recipes I can, it makes everything moist an delicious.. I will be trying this recipes in the near future, love blueberries..

Elousa 05/30/2017

Love daisy sour cream i got it for free from influenster you basically use daisy sour cream for free it taste so good on strawberries yummy

Lolli 03/15/2017

I made these today! So moist and yummy. Followed the recipe to a T. I will be using this site for more ideas and recipes!!

quilt crazy 03/12/2017

Always in search of the best blueberry muffins, because I grow my own blueberries, I have to rate this recipe up there with the best. I didn't give it a 5 star overall because I tweaked it per some of the other reviews. I reduced the nutmeg slightly, used a little more milk, reduced the oatmeal for the topping to just over 1/4 cup, plus, I like to give my oats a spin in the food processor just so they don't have the shape of oats (just personal preference.) The texture of the cupcakes is so moist and fluffy the way a cupcake should be. Also, per other reviews, I baked them for 25 mins. I will definitely make these again and again.

Dawn B 12/08/2016

I made these blueberry muffins and they were delicious! My toddler couldn't keep his hands off of them, all 12 were gone in 3 days! I did leave out the nutmeg and I split the cinnamon between the batter and the topping. The sour cream made them so moist. I recieved a Daisy Squeeze Sour Cream free from Influenster in exchange for my honest review. I highly recommend Daisy Sour Cream and this recipe!

Kkgarcia0813 12/04/2016

I made these and they turned out absolutely phenomenal. Great taste, not dry. Went over very well with my boys.

Elbo 06/22/2016

I found this recipe to be easy, straightforward and fun to do with my 3 year old. I did not use nutmeg and replaced it with lemon zest to give it a more summer flavor. I also made this recipe into 6 giant muffins and although it took 5 minute longer, the muffins were crisp on the outside and moist in the middle-my favorite. My house guests wanted the recipe as well and stated that "these were the best muffins they have had in a loooong time!"

ebarrett 10/11/2015

I mixed these up in my high powered blender. I left out the nutmeg because I don't like it. The batter was very thick, but the blueberries release liquid as they thaw and bake. I pulsed the berries a couple of times, because we prefer them broken up a bit instead of all whole. The finished texture was great. Per another review, I baked for only 25 minutes, which was just right. I tossed them right in the oven, forgetting all about the topping, but we didn't miss it. I would make these again.

jumpinjack 11/30/2013

The dough was too dry using just 1/4 cup of milk as the recipe states. The amount should be increased to 1/2 cup (and maybe even 3/4). The blueberry flavor is in a contest with the nutmeg -- not sure I'm totally a fan of that but it's an interesting taste experience. According to the recipe, this serves 18. Try more like the standard 12 muffins -- so there is too much topping mixture; it could be cut in half, but with the same amount of butter.

Gilda 08/25/2013

The batter was so thick, I could have kneaded it. Crumb topping did not form small pebbles; there was not enough butter. And TWO TABLESPOONS of cinnamon made the topping seriously dark.

Load More Reviews Loading...

Write a Review

* Required Field

* Overall Rating

Thank You

Thanks for your review.

You May Also Like