Blueberry Muffin Recipe Without Milk

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These easy blueberry muffins are the perfect addition to any balanced breakfast and a great way to start your day. Made with sour cream instead of milk, the results are moist, tender, delicious muffins packed with juicy blueberries and tons of flavor! You’re going to love this bakery classic!

Tall stack of blueberry muffins on a footed cake plate.

Why I Love This Easy Blueberry Muffin Recipe

I love blueberry muffins - and not just because they’re the official state muffin of my home state! Blueberry is the quintessential breakfast muffin in my mind. And this is my go-to recipe for the best blueberry muffins!

Made with sour cream instead of milk, they’re soft, tender, moist, and NOT crumbly. You’re sure to love these too!

Here’s just a few of the many, many reasons I love these blueberry muffins so much:

They pack an absolute blueberry overload.
They are super moist thanks to the use of sour cream instead of milk.
Perfect to make over the weekend for easy breakfasts and snacks throughout the week.
It's a great recipe to make for holiday or larger gatherings.
You don’t need milk or buttermilk to make this recipe.

Ingredients for Sour Cream Blueberry Muffins

Ingredients in individual colorful bowls for a batch of blueberry muffins.

You just need a few simple ingredients to make this easy recipe.

Butter - Salted or unsalted butter will both work for this recipe. If you are using salted butter, you might opt to skip adding the extra salt from the recipe.

Sugar - Replace a portion with honey, agave, or light brown sugar if desired.

Egg - Room temperature eggs yield the best results when baking.

Sour cream - Use equal amounts yogurt or buttermilk if desired.

All-purpose flour - Use a gluten-free flour blend like Bob’s Red Mill for delicious gluten-free blueberry muffins.

Baking powder and baking soda - Make sure they’re fresh/in date for best results or the muffins won’t rise as much.

Salt - Any variety will work (sea salt, kosher, etc).

Blueberries - Feel free to replace fresh blueberries with frozen, but if you do this reduce the amount used by 1/2 cup.

Turbinado sugar - For topping the muffins. Replace the turbinado sugar with granulated sugar or coconut sugar if desired.

How to Make Homemade Blueberry Muffins Without Milk

Step 1

Preheat the oven to 350 degrees F and line a muffin tin with cupcake liners (or spray the cups generously with cooking spray).

Step 2

Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter and sugar and beat until combined. Add the egg and sour cream and beat on medium-low speed until creamy.

Step 3

In a separate large bowl, combine the flour, baking powder, baking soda and salt. Mix these dry ingredients well.

Step 4

Gradually add to the butter mixture and beat on medium-low speed until just combined. Gently fold in the blueberries.

Mixing bowl filled with muffin batter and fresh blueberries on top.

Step 5

Divide the batter between the prepared muffin liners. The batter will be thick and the cups will be full. Sprinkle the sugar evenly over the top of each muffin.

Muffin batter in cups inside the muffin tin.

Step 6

Bake muffins in the preheated oven for 25-30 minutes, or until a toothpick inserted into the centers comes out clean and the tops are golden brown.

Step 7

Cool the muffins on a wire cooling rack. Serve warm!

Baked blueberry muffins in a muffin tin after baking.

How to Prep Avocado Tomato Toast Ahead of Time

Make the muffin batter the night before. Cover with plastic wrap and allow the batter to rest in the refrigerator overnight.
Remove the batter about 20 minutes before baking to set at room temperature.
Prepare and bake as directed.
Alternatively, you can just bake the muffins the night before and reheat them in the oven in the morning to warm them.

Recipe Notes

Unlike cake batter, the muffin batter will be very thick.
Fill all 12 muffin cups so they are heaping. This will help give you those big bakery-style muffin tops.
For even moister muffins, switch out half the white sugar with light brown sugar or agave, honey, or maple syrup.
Try this recipe as a blueberry loaf! Follow the directions until the baking instructions. Place batter in a bread or loaf pan and bake for 40-45 minutes or until a toothpick comes out clean from the center.
Don’t forget to spray your muffin pan if you are not using paper liners.

Tips & Tricks to Make Moist Muffins

There’s a few things you can do to help make your muffins moist. Here are a few tried and true tips:

Chill the batter in the refrigerator overnight. This is a similar concept to refrigerating cookie dough before baking. The flour has the opportunity to absorb more moisture from the wet ingredients which is transferred to the texture of the muffin.
Add sour cream or yogurt instead of milk. These two offer more fat than even whole milk which makes for more tender muffins.
Sub at least half of the white sugar for light brown sugar in equal parts. The molasses added to the brown sugar will make the muffins even moister than using white sugar alone

How to Make This a Dairy-Free Blueberry Muffin Recipe

To make completely dairy-free muffins, sub the butter and sour cream for vegan butter and sour cream alternatives. Many are available at your local grocery store near the dairy-free milk.

To make vegan blueberry muffins, you need to sub the egg as well with a vegan egg replacer like flax eggs or unsweetened applesauce.

How to Make This a Gluten-Free Blueberry Muffin Recipe

You can easily make this a gluten free muffin recipe by switching out the all-purpose white flour with your favorite GF flour or oat flour.

Blueberry muffins stacked on a silver cake plate, ready to eat.

Baking with Frozen Fruit

If you are using frozen blueberries, you want to reduce the amount of berries suggested by 1/2 cup. Frozen berries release more liquid than fresh berries and can result in a gooey, tacky texture to your muffins if you use too much.

The muffins usually won’t rise properly either if they’re too wet and you won't get a fluffy muffin.

How to Serve Muffins

Serve these blueberry muffins warm with a nice schmear of butter. For an even bigger blast of blueberry, you can place a dollop of blueberry jam on as well.

How to Store Leftover Blueberry Muffins

Store any extra muffins in a well-sealed, airtight container. Stored properly, the muffins will be at their best for 2-3 days at room temperature.

You can also freeze extra or leftover muffins for up to 3 months when stored properly in an airtight freezer bag.

How to Reheat Leftover Blueberry Muffins

You can give day-old or slightly stale muffins a quick 15-20 second blast in the microwave to soften them up a bit.

From frozen: Allow frozen muffins to thaw at room temperature.Finish warming in the oven or the microwave.

FAQs

Why are my muffins dry?

The obvious answers for dry muffins are not enough liquid in the batter or they are overcooked. A less obvious culprit is letting the muffins cool in the muffin tin. Remove the muffins and let them cool on a wire rack for best results.

How do I add extra flavor to my muffins?

To add extra flavor to most any muffins you can add a little bit of vanilla extract or almond extract to the batter.

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