Blueberry Muffins with Sour Cream — The Bakery Rhythm That Carries Us Home

I made ceviche — the summer tradition, the annual return of shrimp and lime and mango. The ceviche at both bakeries now — the recipe crossing the bridge the way all our recipes cross, completely, faithfully, tasting like home on both sides.

That feeling of a recipe crossing whole — tasting like home on both sides — is exactly what I reach for every summer when the blueberries come in and I start baking these muffins. They’re the thing I bring to both places, the thing that needs no translation. Sour cream keeps them tender and just a little tangy, the way a good summer staple should be — steady, returnable, yours.

Blueberry Muffins with Sour Cream

Prep Time: 15 min | Cook Time: 22 min | Total Time: 37 min | Servings: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup full-fat sour cream
• 1/3 cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1 1/2 cups fresh blueberries (or frozen, not thawed)
• 1 tablespoon coarse sugar, for topping (optional)

Instructions

1. Preheat. Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well with butter or nonstick spray.
2. Mix dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
3. Mix wet ingredients. In a separate medium bowl, whisk together the eggs, sour cream, melted butter, and vanilla extract until smooth.
4. Combine. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined — a few streaks of flour are fine. Do not overmix.
5. Fold in blueberries. Add the blueberries and fold in with 3–4 gentle strokes to distribute without crushing them.
6. Fill and top. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Sprinkle coarse sugar over the tops if using.
7. Bake. Bake for 20–22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Nutrition (per serving)

Calories: 218 | Protein: 4g | Fat: 9g | Carbs: 31g | Fiber: 1g | Sodium: 195mg