These Sour Cream Blueberry Cupcakes is a simple recipe made with basic ingredients yet so deliciously indulgent. Plus it's incredibly easy to whip up in under an hour, and that includes the prep and baking time!
Whether you bake with fresh or frozen blueberries, you can enjoy these cupcakes throughout the year.
Enjoyed warm, straight from the oven, makes them perfect for breakfast or an any time treat.
Visual Instructions (Summarized)
The full printable recipe with amounts and instructions are at the end of this post.
Egg mixture: In a large bowl, beat together 2 eggs, and 1 cup granulated sugar with an electric mixer on high speed for 4-5 minutes. Beat until the mixture is pale in color.
Add 1 cup sour cream, ½ cup vegetable oil and 1 teaspoon vanilla extract. Beat on low speed until just combined, about 30 seconds.
Flour mixture: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda and ½ teaspoon salt
Add the flour mixture to egg mixture, ⅓ at a time, beating on low speed with each addition just until combined.
In a small bowl, gently toss 1 cup of fresh or frozen blueberries with 1 teaspoon of flour until they are coated.
Add the blueberries to batter and use a spatula to gently fold in blueberries just until combined.
Spoon the batter equally into muffin pan filling cups ¾ to the top.
Bake at 375°F for 20-25 minutes, or until tops are golden and a skewer inserted into the center, comes out clean.
Ingredient Substitutions
- Sour cream - You can swap for equal amount of plain unflavored yogurt or buttermilk
- Sugar - I use white granulated sugar in this recipe. You can substitute for brown sugar, but the texture of the cupcakes will slightly change. Feel free to use more or less sugar based on your preference. Adjusting the amount won't alter the texture or rise of the cupcakes, only their sweetness.
Storage
At room temperature: Two days in an airtight container.
In the refrigerator: for about a week in an airtight container
In the freezer: Keep the cupcakes in the freezer for up to 3 months. Prevent freezer burn by wrapping each cupcake in several layers of parchment paper before placing them in an airtight container or freezer-friendly zipper plastic bags.
Tips if using frozen blueberries
- Use the berries straight from the freezer; don't let them thaw before adding them to the batter. Thawing can make the berries soft and their juices might run into the batter, turning it blue.
- Avoid over-mixing the cupcake batter with frozen berries to prevent the batter from discoloring.
- Coat frozen berries with flour before adding them to the batter to prevent sinking.
Enjoy 😋
Recipe
Sour Cream Blueberry Cupcakes
Ingredients
Egg mixture
- 2 large eggs (at room temperature)
- 1 cup (200g) white granulated sugar (see note 1)
- 1 cup (230g) sour cream (see note 2 for substitute)
- ½ cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
Flour mixture
- 2 cups (240g) all purpose flour (same as plain flour-UK or cake flour)
- 1 level teaspoon baking powder
- ¼ level teaspoon baking soda (bicarbonate of soda)
- ½ teaspoon salt
Blueberries
- 1 cup (130g) fresh or frozen blueberries (see note 3)
- 1 teaspoon all purpose flour (same as plain flour-UK or cake flour)
Instructions
- Line a cupcake or muffin pan with 12 paper liners (see note 4)
- Preheat the oven to 356° F / 180° C (160° C fan)
Egg mixture
- In a large bowl, beat together eggs, and sugar with an electric mixer on high speed for 4-5 minutes. Beat until the mixture is pale in color.2 large eggs, 1 cup (200g) white granulated sugar
- Add sour cream, vegetable oil and vanilla extract. Beat on low speed until just combined, about 30 seconds.1 cup (230g) sour cream, ½ cup (120ml) vegetable oil, 1 teaspoon vanilla extract
Flour mixture
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.2 cups (240g) all purpose flour, 1 level teaspoon baking powder, ¼ level teaspoon baking soda, ½ teaspoon salt
- Add the flour mixture to the egg mixture, one-third at a time. Beat on low speed with each addition, ensuring not to overmix, just until combined to form a smooth batter.
Blueberries
- In a small bowl, gently toss the blueberries with flour until they are coated.1 cup (130g) fresh or frozen blueberries, 1 teaspoon all purpose flour
- Add the flour coated blueberries to batter. Use a spatula to gently mix in blueberries, just until combined.
- Evenly divide the batter among the cupcake liners, filling each only about three-quarters full. Avoid overfilling, as the cupcakes will rise and then collapse to the sides while baking, leading to a flat top.
Bake
- Bake for 20-25 minutes, or until the tops are golden and a skewer inserted into the center comes out clean.
Storage
- At room temperature: Two days in an airtight container.
- In the refrigerator: for about a week in an airtight container
- In the freezer: Keep the cupcakes in the freezer for up to 3 months. Prevent freezer burn by wrapping each cupcake in several layers of parchment paper before placing them in an airtight container or freezer-friendly zipper plastic bags.
Notes
- Use the berries straight from the freezer, don't let them thaw before adding them to the batter. Thawing can make the berries soft and their juices might run into the batter, turning it blue.
- Avoid over-mixing the cupcake batter with frozen berries to prevent the batter from discoloring.
- Coat frozen berries with flour before adding them to the batter to prevent sinking.
Nutrition
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