Gluten Free Blueberry Sour Cream Muffins

In our house, these Blueberry Sour Cream Muffins never last long! My kids absolutely love them. The combination of tangy sour cream and sweet, juicy blueberries makes these muffins a hit every time. Plus, they’re so easy to make—just mix the ingredients together, and in no time, you’ll have warm, fluffy muffins that are perfect for breakfast, snack time, or even a sweet treat after dinner.

The key to these muffins is the sour cream, which keeps them super moist and adds a delicious richness. Tossing the blueberries in a bit of flour helps them stay suspended in the batter, ensuring every bite is packed with juicy berries. Whether you use fresh or frozen blueberries, these muffins are always a crowd-pleaser.

My kids can’t get enough of them, and I love how simple they are to whip up on busy mornings. Try them out and let me know—do your little ones love blueberry muffins as much as mine do?

Ingredients

• 2 cups King Arthur Gluten Free 1:1 flour plus 1 tablespoon divided

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 2 large eggs

• 1 cup granulated sugar

• 1 teaspoon vanilla

• 1/2 cup vegetable oil

• 1 cup sour cream

• 2 1/4 cups fresh blueberries

Instructions

Preheat oven to 400 degrees

In a large bowl whisk together 2 cups flour, baking powder, salt, and set aside.

In another bowl whisk together eggs and sugar until combined. Add in oil, sour cream, and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over-mix.

In a small bowl add 1 1/2 cup blueberries and toss with 1 tablespoon flour and gently fold into the batter. Fill each muffin tin about 2/3 full. Scatter the remaining blueberries on the top of the muffins.

Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean. Sprinkle with powdered sugar if desired. Makes about 16 muffins

Notes

Use full-fat sour cream or you can substitute for plain greek yogurt.

You can use frozen blueberries instead of fresh ones. The berries will tend to bleed more throughout the muffin.

Make sure to measure your flour correctly by scooping it into the cup and leveling it off with a knife.

Do not over-mix the batter, just mix until everything is combined mixing too much can cause dry muffins.

If your topping isn’t crumbly place it in the refrigerator until ready to use it will firm up and become crumbly.