Sour Cream Blueberry Muffins

The best vegan blueberry muffins you'll ever eat!

Sour Cream Blueberry Muffins

My family has declared these vegan sour cream blueberry muffins the best I've ever made - and maybe the best muffin recipe ever! - Sarah Kingsbury

These quick easy muffins are fancy enough for company, great for Sunday brunch, with soups or salads, or as a tasty snack. They keep well if you can manage to hide a few.

Yield: 12 large egg-and-dairy-free muffins

Total Prep & Cook Time: 45 Min

Nutrition Data Per Serving, 69 g: 187 calories, 74 calories from fat, 25g carbohydrate, 8g fat, 2 g saturated fat, 1 g trans fat, 177 mg sodium, 1g dietary fiber, 7 g sugars, 3 g protein, 6% DV iron, very low in Cholesterol, contains trans fat. Estimated glycemic load: 16.


  • 1 cup vegan sour cream
  • 1/2 cup water
  • 2 Tbsp lemon juice
  • 1/3 cup unbleached cane sugar
  • 1/4 cup vegetable oil
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup fresh or not-thawed frozen blueberries
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  • Preheat the oven to 400 degrees & oil the muffin pan
  • Mix the sour cream, lemon juice and water in a large mixing bowl
  • Beat in the sugar and vegetable spread or oil
  • OR whiz all the wet ingredients + sugar in a blender
  • Mix together the dry ingredients
  • Mix the wet ingredients into the dry quickly, stirring just until mixed - it's okay if there are lumps or flour not mixed in
  • Gently fold in the blueberries
  • Fill muffin cups 2/3 full, dividing evenly between the cups
  • Bake for 20 - 25 min, middle of the oven, until lightly browned & firm to the touch
  • Remove the pan from the over, and cool on a rack for 5 - 10 minutes
  • Run a knife around the edges of the muffins & turn them out on the rack
  • Allow to cool for a few more minutes, if you can, before devouring
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Recipe Tips:

The trick to blueberry muffins is to use less blueberries than most recipes call for. Too many berries will make your muffins gluey & crumbly.

I used frozen blueberries, you could also use dried blueberries. Fresh blueberries taste divine, but I'd rather eat them raw by the handful than put them in muffins!

For a healthier muffin with no saturated or trans fat and less sodium, substitute 1 cup soy or almond milk for the sour cream, and mix with the lemon juice to sour it.

You could also substitute 1/2 whole wheat flour or use a combination of white and whole spelt flours. You'll get a denser muffin.

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