Blueberry-Sour Cream Muffins Recipe

Name: Blueberry-Sour Cream Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/3 cup old-fashioned rolled oats; 1/4 cup packed brown sugar; 1 tablespoon white whole-wheat flour; 1/8 teaspoon ground cinnamon; 3 tablespoons unsalted butter, melted and divided; 9 ounces white whole-wheat flour (about 2 cups); 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 cup reduced-fat sour cream; 2/3 cup granulated sugar; 1/4 cup canola oil; 1 teaspoon vanilla extract; 1 large egg; 1 1/2 cups fresh blueberries

Servings: persons

Cooking spray
1/3 cup old-fashioned rolled oats
1/4 cup packed brown sugar
1 tablespoon white whole-wheat flour
1/8 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted and divided
9 ounces white whole-wheat flour (about 2 cups)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup reduced-fat sour cream
2/3 cup granulated sugar
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg
1 1/2 cups fresh blueberries

1
Preheat oven to 425u00b0. Place 12 muffin-cup liners in muffin cups. Lightly coat liners with cooking spray.
2
Combine oats, brown sugar, 1 tablespoon flour, and cinnamon in a bowl. Drizzle with 1 tablespoon melted butter; toss with a fork.
3
Weigh or lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda in a bowl, stirring well with a whisk.
4
Place remaining 2 tablespoons butter, sour cream, granulated sugar, oil, vanilla, and egg in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until combined. Fold in blueberries. Divide batter evenly among prepared muffin cups. Sprinkle evenly with topping. Bake at 425u00b0 for 5 minutes. Reduce oven temperature to 375u00b0; bake an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool muffins in pan for 5 minutes. Remove from pan; cool completely on a wire rack.

854

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cooking spray, 1/3 cup old-fashioned rolled oats, 1/4 cup packed brown sugar, 1 tablespoon white whole-wheat flour, and more.

Yes, Blueberry-Sour Cream Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry-Sour Cream Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions