Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 6

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

Deb Wise
Recipe by Cooking Light May 2016

Gallery

Iain Bagwell Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
15 mins
total:
38 mins
Yield:
Serves 12 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Place 12 muffin-cup liners in muffin cups. Lightly coat liners with cooking spray.

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  • 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.

Source

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.

Nutrition Facts

248 calories; fat 10.8g; saturated fat 4g; mono fat 4g; poly fat 1.6g; protein 5g; carbohydrates 32g; fiber 3g; cholesterol 24mg; iron 1mg; sodium 258mg; calcium 68mg; sugars 16g; added sugar 13g.
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