Blueberry-Sour Cream Muffins

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Classic blueberry muffins with a twist.

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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

 

Instructions:

 

  • 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.

     

 

 



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