Blueberry-Sour Cream Muffins

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Blueberry Sour Cream Muffins Recipe

Photo: Iain Bagwell Styling: Heather Chadduck Hillegas 

When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon.

Serves 12 (serving size: 1 muffin)


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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


Hands-on: 15 Minutes
Total: 38 Minutes

1. Preheat oven to 425°. 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 425° for 5 minutes. Reduce oven temperature to 375°; 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.

Created date

March 2016

Nutritional Information

Calories 248
Fat 10.8 g
Satfat 4 g
Monofat 4 g
Polyfat 1.6 g
Protein 5 g
Carbohydrate 32 g
Fiber 3 g
Cholesterol 24 mg
Iron 1 mg
Sodium 258 mg
Calcium 68 mg
Sugars 16 g
Est. Added Sugars 13 g