Photo: Iain Bagwell Styling: Heather Chadduck Hillegas 
Hands-on Time
15 Mins
Total Time
38 Mins
Yield
Serves 12 (serving size: 1 muffin)

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

How to Make It

Step 1

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

Step 2

Combine oats, brown sugar, 1 tablespoon flour, and cinnamon in a bowl. Drizzle with 1 tablespoon melted butter; toss with a fork.

Step 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.

Step 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.

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.

Ratings & Reviews

Good but needs a little more liquid

daneanp
April 10, 2016
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.

MRasor
April 27, 2016
Ditto on the extra milk, perhaps a good 1/2 cup.

Everyone Raved!

Carol
April 11, 2016
I made these last night, but used fresh raspberries instead. Also used 1 cup whole wheat flour and one cup all purpose. No other changes. They are a keeper!

Too dry for me

Reg1003
July 28, 2017
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.

Thumbs up from the testers.

CherylT
August 25, 2017
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.

Delicious, easy muffins!

Lakies04
May 01, 2016
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.

YUM

Cindy
June 20, 2016
I followed recipe exactly, but used frozen blueberries.  Batter wasn't dry as others have mentioned. Rave reviews from everyone here at Father's Day Brunch! 

Perfect balance

caro94
June 25, 2016
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.

Lemon zest

danboyweho
August 20, 2016
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. 

Yum!

TerriS2
August 24, 2016
I doubled the recipe, used a little less sugar, added chopped pecans and a little almond milk and they were delicious!