Use fresh blueberries for bursts of flavor and soft texture. Sour cream adds a tangy richness, making your muffins extra moist and soft.
Preheat the oven to 375°F (190°C). Proper oven temperature is key for perfectly baked muffins with a golden top and tender crumb.
Whisk together flour, baking powder, and salt. This ensures even distribution of rising agents for fluffy muffins without dense spots.
Cream butter and sugar together until light and fluffy. This step adds air to the batter, giving your muffins the perfect rise.
Beat in eggs one at a time to fully incorporate them, ensuring a smoother batter and even texture throughout your muffins.
Stir in sour cream for moisture and a subtle tang. It balances the sweetness of the blueberries and helps create that tender crumb.
Gently fold in the blueberries to avoid bursting them. This ensures whole, juicy berries scattered throughout every muffin.
Spoon the batter into lined muffin tins, filling each about two-thirds full for even baking and the right muffin top shape.
Bake for 20-25 minutes until muffins are golden brown and a toothpick inserted in the center comes out clean.