When our crumbly-crisp topping meets the light, fluffy belly of this muffin, you'll swoon.
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
Est. added sugars 13g
How to Make It
Preheat oven to 425°. Place 12 muffin-cup liners in muffin cups. Lightly coat liners with cooking spray.
Combine oats, brown sugar, 1 tablespoon flour, and cinnamon in a bowl. Drizzle with 1 tablespoon melted butter; toss with a fork.
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.
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.
Made these this morning. Followed the recipe exactly, but didn't include the entire 2/3 C of sugar -- used a little over 1/3 cup. I also used frozen blueberries. The only issue was the batter was pretty dry -- not like a typical muffin batter (pourable), so I added some milk at the end. Final result was very good. Crispy on top and soft, delicate cake. Didn't miss the sugar I left out. Took about 16 min at 375 instead of 13. Will definitely make again, but add a little milk to the wet ingredients.
These look great and have potential but were a little dry for my liking. It's hard to believe that these have a cup of sour cream in them. They are not moist at all. The batter was dry when I was spooning it into the muffin cups and it stayed dry after cooking. If I make these again I would replace the whole wheat flour for regular unbleached.
Used 2 cups of fresh blueberries, added 2 tablespoons of whole milk (mixture was too dry to fold in blueberries), used a 6 muffin (large muffins) pan (added 10 minutes to the bake. The muffins came out very tasty and moist. Definitely a repeat.
I have made these twice. The first time I forgot to buy fresh blueberries so I used dried; the second time I used fresh. Both times they turned out well and were delicious. The second time I added about 3/4 t of cake spice, which was a nice addition. The first time I made them I had the same problem as another reviewer, with a particularly dry mix. Adding milk worked well. The second time the batter wasn't as dry. Teens and adults thought they were fantastic. I don't enjoy baking that much; these were easy and I had all the ingredients on hand except for the blueberries.
These are easy to make. I like that it uses whole wheat flour and I found them to be delicious, they weren't sickly sweet like some blueberry muffins. They had just the right balance of sweet for my preference. I threw a couple in the freezer so I'll find out how they unfreeze but I expect it will be fine. Will definitely make them again.
I used 2 cups of fresh but frozen blueberries, a little more than a third of granulated sugar (instead of 2/3), and added half a lemon's worth of zest. If you love the combo of blueberries and lemon, then I would definitely recommend the zest addition! I also baked for around 15 on 375 instead of 13, because I was worried the extra blueberries would require more time. They came out great. A couple of spots on the bigger ones were a little mushy but I wouldn't have baked them any longer.