Try these sour cream blueberry muffins for a quick grab-and-go breakfast or snack. Juicy berries and warm chai spices give them the perfect sweet flavor. They are easy to make and great for mornings when you want a warm treat.
If you love blueberry treats, also try my orange blueberry cake and blueberry filled donuts.
The post for blueberry chai muffins was first published in January 2017. It was updated and republished in January 2026.
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These sour cream blueberry muffins have been a favorite in our house for years. When our kids were teenagers, having a batch on the counter helped make busy school mornings easier.
Now they are grown and moved out, but they still get excited when I tell them I baked muffins. The only difference is that they have to drive over if they want some.
I really love the taste of chai. One day, while making another batch of blueberry muffins, I decided to mix things up a bit. Adding some chai spices to the batter made the soft, fluffy muffins feel extra special.
Everyone loves these muffins so much that I don't even bother making them the old way anymore. Pair one with a blueberry latte or a hot cup of coffee, and you're set for an awesome start to your day.
Why You'll Love Blueberry Cream Muffins
- Super soft and fluffy. Sour cream makes these bites tender and moist every single time. They stay soft for days.
- Loaded with blueberries. Every bite has a juicy pop of fresh blueberry flavor.
- Warm taste. The addition of chai spices adds extra flavor and depth to the muffins.
- Great for sharing. These are the kind of muffins everyone gets excited about when they see them on the counter.
Main Ingredients
To make these moist blueberry muffins, you will need the following ingredients. Scroll down to the recipe card for the exact measurements and complete instructions.
- Granulated Sugar: Lightly sweetens the muffin batter.
- Canola Oil: Used to add moisture and a soft, tender texture to baked goods. Make sure you use a neutral oil. Melted butter can also be used.
- Eggs: Provide liquid and richness.
- Sour Cream: The addition of sour cream gives baked goods a moist and tender crumb. Plain Greek yogurt can also be used.
- All-Purpose Flour: Use a kitchen scale or the spoon-and-sweep method to measure the flour accurately.
- Baking Soda and Baking Powder: The combination allows the muffin tops to rise in the high heat.
- Spices: Cinnamon, nutmeg, cardamom, and ground cloves add a warm chai flavor. You can also use 1 tablespoon of cake spice.
- Blueberries: The recipe calls for fresh blueberries, but you can also use frozen blueberries. I like using the wild berries when I can find them.
How To Make Sour Cream Blueberry Muffins
Once you have your ingredients lined up, this blueberry muffin recipe is easy to assemble. Start by preheating your oven. Then spray 15 muffin pan cavities or use paper liners.
- Mix the sugar and oil in a large bowl. Add the eggs, vanilla extract, and sour cream, then beat until smooth.
- Gently mix the flour, baking powder, baking soda, spices, and salt into the wet ingredients just until combined.
- Toss the fresh berries in a little bit of flour, then gently fold them into the batter. Let the batter rest for 5-10 minutes.
- Spoon the batter evenly into the muffin cups. Press a few extra berries onto each one. Bake until golden brown, and a toothpick inserted into the center of a muffin comes out mostly clean.
BruCrew Tip: Sprinkle the tops of the batter with coarse sanding sugar before baking for a sweet crunch and bakery style finish.
Storing and Freezing
Once the moist muffins are completely cool, store them in a loosely sealed container at room temperature for 2-3 days.
You can also freeze them in a freezer bag for up to 2 months. Thaw at room temperature or warm slightly before serving.
BruCrew Tips
- Do not overmix the batter. Too much mixing can over develop the gluten in the flour, making the muffins tough.
- Toss the blueberries in flour to keep them from sinking to the bottoms of your muffins.
- For a bright citrus flavor, add a little bit of lemon or orange zest to the batter.
- Spray your muffin tins with baking spray with flour, then wipe out the excess on the sides. The muffin batter needs to "grab" the sides of the pan to rise. You can also use liners.
- A large spoon or cookie scoop is the easiest way to fill your tins evenly.
More Breakfast Recipes with Blueberries
- Blueberry Banana Bread
- Bisquick Blueberry Pancakes
- Blueberry Danish
- Blueberry Sauce
- Berry French Toast Bake
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Sour Cream Blueberry Muffins
Try these sour cream blueberry muffins for a quick grab-and-go breakfast or snack. Juicy berries and warm chai spices give them the perfect sweet flavor. They are easy to make and great for mornings when you want a warm treat.
Ingredients
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour (240g)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon table salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- ¼ teaspoon ground cloves
- 2 cups fresh blueberries, divided
Instructions
- Preheat the oven to 400°F. Spray a muffin tin with nonstick spray or place cupcake liners in 15 cavities.
- Mix the sugar and oil in a large bowl. Add the eggs, extract, and sour cream, and beat again.
- Reserve 1 tablespoon of flour. Slowly mix the dry ingredients into the wet mixture until fully incorporated.
- Remove ⅓ cup of blueberries and set aside. Toss the remaining berries in the reserved flour. Add the flour-coated berries to the batter and gently stir. Spoon the mixture evenly into the prepared pan. Gently press the reserved berries onto the top of the batter.
- Place the pan in the oven and bake for 16-18 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 very loosely sealed container to avoid extra moisture from forming on top.
Notes
- Do not overmix the batter. Too much mixing can make the muffins tough.
- Toss the blueberries in flour to keep them from sinking to the bottoms of your muffins.
- For a bright citrus flavor, add a little bit of lemon or orange zest to the batter.
- Spray your muffin tins with baking spray with flour, then wipe out the excess on the sides. The muffin batter needs to "grab" the sides of the pan to rise. You can also use liners.
- A large spoon or cookie scoop is the easiest way to fill your tins evenly.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 326Total Fat: 13gSaturated Fat: 3gUnsaturated Fat: 10gCholesterol: 35mgSodium: 181mgCarbohydrates: 49gFiber: 2gSugar: 21gProtein: 5g
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 says
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 says
These look and sound delicious. Pinned! Happy New Year.
Aimee Shugarman says
I love chai flavored food, these will go perfect with my morning coffee!!!