The best blueberry muffins

As those of you in the northern hemisphere are enjoying the final warm days of summer, we are here on the opposite side of the world looking forward to spring! It’s been nearly two years since we moved to Australia and I still can’t get used to the seasonal differences of blooming flowers and ripening fruits. But sometimes, the fruit seasons align. It’s blueberry season here in Australia, and I imagine it’s not too far off from the northern hemisphere’s berry season, depending on the summer’s weather.

I’ve been baking my favourite sour cream blueberry muffins every chance I get lately, and realised it’s been more than 10 years since I posted this recipe (crazy, right?), so I thought it was worth sharing again. We love these muffins because they’re not overly sweet, but really are so delicious. And so easy to make!

Sour Cream Blueberry Muffins:

-1/4 cup (55 grams) of butter at room temp.
-3/4 cup of sugar
-2 eggs
-1 ¼ cups plus 2 tablespoons of sifted flour
-1/2 tsp. baking soda
-1/2 tsp. salt
-3/4 cup of sour cream (or créme fraiche)
-1-2 cups of blueberries
-1/2 tsp. vanilla

Preheat oven to 450°F and line a muffin tin with paper or foil liners.
In a medium bowl, cream butter and sugar. Add eggs one at a time, beating well. Sift flour, soda and salt together, and add to butter mixture alternatively with the sour cream. Gently fold in berries and vanilla.
Bake for 12-15 minutes, until golden brown. (Makes 12 muffins).


Comments (9)

Petra Lea
August 27, 2018

These sound delicious. Do you use plain flour? I wasn’t sure if it was plain or self raising. Looking forward to making these for my family x

Courtney in Australia
August 27, 2018

Hi Petra,
Yes, plain flour. So easy!
Enjoy them. x

August 28, 2018

I made these today and they were an absolute hit. So much so that I decided to comment here. Absolutely delicious. Not too sweet and the creme fraiche was just beautiful in them

Courtney in Australia
August 31, 2018

Oh you’re so sweet to leave that feedback. Thank you! x

August 28, 2018

These look amazing! Do you always use fresh blueberries or will frozen work also? I always have frozen berries on hand for smoothies and such but rarely fresh. I’m going to make these this week! Thanks for the recipe! 🙂

Esther in Amsterdam
September 4, 2018

When I first came to see you in Hampstead, this is what you made. They were fresh from the oven. And I fell in love with you!! 😉 xxxxx

Courtney in Australia
September 4, 2018

I love that you remember this! How cute. (I remember the first meal you made for us too! Broccoli pasta! That was such a fun day.) xx

September 9, 2018

These sound delicious! Do you happen to have the metric measurements? They would be so helpful. I just thought because you live in Australia now…so you might have given the recipe to your neighbors…but please, I don’t want to bother you! Hope you’ll have a wonderful summer!

August 3, 2020

These were absolutely the best blueberry muffin recipe I have ever made. So very light and fluffy. It made 10 muffins because my flower type muffin liners were large.
I needed to use the blueberries I picked from our bushes this morning and make the house smell amazing…. it did the trick!
Thanks a bunch!😊

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