Comida Kraft
Recipe Box

Blueberry-Sour Cream Muffins

Prep Time
Total Time

12 servings

For the tenderest, moistest, most delicious blueberry muffins ever, break out the sour cream. You may never buy muffins from the bakery again!

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Toss blueberries with 2 Tbsp. flour in small bowl. Combine remaining flour, baking powder and salt in separate bowl.
  • Beat butter and 3/4 cup sugar in large bowl with mixer until light and fluffy. Add sour cream, eggs and lemon zest; mix well. Add dry ingredients; stir just until moistened. Gently stir in blueberries.
  • Spoon into 12 paper-lined muffin cups; sprinkle with remaining sugar.
  • Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool muffins in pan 5 min. Remove to wire rack; cool completely.

Size Wise

With their built-in portion control, these delicious muffins make great treats.


Substitute raspberries or blackberries for the blueberries.

How to Store

Store cooled muffins in airtight container up to 2 days before serving.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 240
Total fat 11g
Saturated fat 6g
Cholesterol 60mg
Sodium 210mg
Carbohydrate 34g
Dietary fiber 1g
Sugars 16g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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