Blueberry Oatmeal Sour Cream Muffins

Simple and satisfying fluffy Blueberry Oatmeal Sour Cream Muffins. These are a delicious muffin full of juicy blueberries, oats, and sour cream!

These muffins are so tasty! They have lots of lemon and blueberry flavour in them.

The muffins come together in a few simple steps and are great for making ahead of time. Let's get to baking!

Ingredients Notes

Here's a list of some of the main ingredients we're using in this recipe. Full recipe card with more details is down below!

• Blueberries - I used fresh blueberries in this recipe. Make sure they are washed and not totally dried!
• Brown sugar - I used light brown sugar, you can also use white sugar in this recipe.
• Cornstarch – This helps add a tender crumb to the muffins. It is optional, if not adding then just substitute for extra all-purpose flour.
• Eggs – Make sure they’re at room temperature before beginning! This is very important.
• Flour – All-purpose flour is used in this recipe. You can't use any other flour.
• Lemon - Both lemon zest and juice are used in these muffins. Zest the lemon before juicing, it's much easier.
• Sour cream - I used full-fat sour cream. Make sure it's at room temperature before beginning. If you don't have sour cream, replace with Greek yogurt.
• Oil - I used a flavourless oil, you can use any kind, I used sunflower oil.

Step by step instructions

Here is how to make and bake these Blueberry Oatmeal Sour Cream Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin. 

Step 2 – Mix dry ingredients. In a small bowl, add rolled oats, flour, cornstarch, baking powder, baking soda, and salt. Mix together and then set aside.

Step 3 - Rub lemon zest and sugar. In a large bowl, add the lemon zest and brown sugar. Using your fingers, rub them together for 1 minute. This will release the lemon zest aromas and taste.

Step 4 - Add in wet ingredients. Next and in the same bowl, add the oil, eggs, sour cream, lemon juice, and vanilla. Whisk until well combined, you should whisk for 2-3 minutes.

Step 5 - Add in dry ingredients. Add the dry ingredients into the wet ones and using a spatula, gently fold until just combined and no dry streaks appear.

Step 6 - Add blueberries. In a medium-sized bowl, mix the washed blueberries with 1 tbsp of flour. Toss until it's evenly coated around the blueberries. This will help prevent the blueberries from sinking in the muffins. Then add them into the batter and mix until just combined.

Step 7 - Scoop. Fill the muffin liners to almost the top. This recipe makes 12-14 regular-sized muffins depending on how full you fill them. Add extra blueberries and sprinkle a bit of white sugar on top (optional).

Step 8 - Bake. Bake the muffins at 425F for 5 minutes, then lower the temperature to 375F and continue baking for another 15-18 minutes or until a toothpick inserted comes out clean.

Allow them to cool, and enjoy! These blueberry oatmeal sour cream muffins are fluffy and so yummy.

Keep them on your counter for 2-3 days or in an airtight container in the fridge for up to 1 week.

FAQ

Do I have to add blueberries?

Nope! Feel free to leave them out. 🙂

Do I have to add lemon?

Yes. These muffins don't have a lot of flavour without any lemon zest or juice added, so I recommend it.

Do I have to add oats?

Yes! For a blueberry muffin recipe without oats, check out Classic Blueberry Muffins.

Why do you do 2 temperatures?

Great question! The first temperature is a short-term high temp. The goal here is that the extreme heat activates the leavening agents, making the muffins grow tall quickly within the first 5 minutes. This helps you get that muffin dome. Then, once you lower it down, it continues to bake inside.

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