Waking up to a fresh batch of Sour Cream Blueberry Chai Muffins is guaranteed to kickstart your morning in the best way! Each one is soft, fluffy, and filled with fresh berries.
It’s time for some muffin mania around here. As much as I love to bake crazy desserts, I plan to focus on more breakfast recipes this month, like these raspberry white chocolate muffins.
My kids love having a box of muffins on the counter. Muffins are an easy breakfast for them to grab when running behind in the morning.
We usually have plenty of ripe bananas on the counter, so these double chocolate banana muffins are our go-to muffin recipe. Lately, though, I have stopped buying bananas because they just sit there until I freeze them for smoothies.
Apparently, my banana-baking streak is on break right now.
My daughter wanted fresh fruit for breakfast yogurt parfaits, so I picked up an extra box of blueberries for a batch of blueberry muffins. As I started making the batter, I changed my usual recipe to include different spices.
Since I made this chai whipped cream, I cannot get enough of the flavor in everything. I added it to the muffin mixture, which was my best idea of the day!
The slight orange flavor, the different spices, and the fresh blueberries worked so well together. I don’t think I will ever make these muffins the old way again.
The recipe calls for fresh blueberries, but you can use frozen berries if that is all you have. When fresh berries are not in season, they are usually more expensive, so we keep frozen berries in the freezer.
I prefer fresh berries in muffins and bread, though. Frozen blueberries will give your batter purple streaks, and add a minute or two to the baking time. Either one works and will taste great, though.
Another batch of these blueberry muffins and a chai latte sounds like the perfect way to start the day!
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Recipe
Sour Cream Blueberry Muffins
Our Sour Cream Blueberry Muffins are soft, fluffy, and loaded with fresh berries. Perfect way to start the day!
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 cup sour cream
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- ¼ teaspoon ground cloves
- 2 cups fresh blueberries
Instructions
- Preheat the oven to 400°F. Spray a muffin tin with nonstick spray or place cupcake liners in 16 cavities.
- Mix the sugar and oil until it looks like wet sand. Add the eggs, extract, and sour cream and beat again.
- Stir the flour, baking soda, baking powder, salt, and spices in a separate bowl. Slowly add to the wet mixture until everything is mixed in.
- Stir in the blueberries gently. Spoon the mixture evenly into the prepared pan.
- Bake for 18 minutes or until a toothpick inserted in the center of one comes out mostly clean.
- Remove the pan from the oven. Let the muffins cool in the pan for 2 minutes before gently removing them to a wire rack.
- Cool completely before storing in a loosely sealed container.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 216Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 150mgCarbohydrates: 28gFiber: 1gSugar: 15gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Rebecca Blackwell
We (my family and I) are a bit obsessed with Chai right now. I've been adding it to everything. But, I've never thought to add it to muffins! These are getting made at my house this weekend. Thank you so much for sharing this recipe!
Carol
These look and sound delicious. Pinned! Happy New Year.
Aimee Shugarman
I love chai flavored food, these will go perfect with my morning coffee!!!