These muffins are a great way to start your day! They are Blueberry Oatmeal Sour Cream Streusel Muffins. These are a delicious muffin full of juicy blueberries, oats, and sour cream! The muffins are sprinkled with a buttery sugar streusel that crisps up while baking.
After making my Blueberry Oatmeal Sour Cream Muffins, I knew I had to make a streusel version. Streusel makes everything better!
These muffins are so tasty. They have so much delicious flavour in every single bite.
I love how easy the batter comes together. In just a few simple steps you will have these muffins in your hands.
Let's get to baking!
For more muffin recipes, try Rhubarb Muffins, Oatmeal Chocolate Banana Muffins, and Classic Blueberry Muffins.
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Why this recipe works
- Easy to make - These blueberry oatmeal sour cream muffins are very simple to put together.
- Perfect for breakfast - Easy to make ahead of time and grab and go on your way out the door!
- Blueberry oatmeal - Such a delicious combination of flavors.
Ingredients Notes
Here's a list of some of the main ingredients we're using for these blueberry oatmeal sour cream muffins. 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.
- Oats - I used rolled oats, also known as large flake oats. Do not use quick oats for this recipe, they are to small and won't work.
- 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 Olive Oil 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 - Make the streusel. In a medium-sized bowl, add flour, oats, brown sugar, white sugar, and softened butter. Crumble together with your hands until a streusel mixture forms. Place in the fridge to chill as we make the muffin batter.
Step 3 – 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 4 - 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 5 - 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 6 - 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 7 - Add blueberries. In a medium-sized bowl, add the washed blueberries and 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 8 - Scoop. Fill the muffin liners to almost the top. This recipe makes 12-14 regular-sized muffins depending on how full.
Step 9 - Bake. Bake the muffins at 425F for 7 minutes, then lower the temperature to 375F and continue baking for another 15-20 minutes or until a toothpick inserted comes out clean.
These blueberry oatmeal sour cream streusel muffins are so tasty! They are best served fresh and stay good on your counter for 2 days, and in the refrigerator in an airtight container for up to 1 week!
FAQ
Do I have to make the streusel?
Nope! Feel free to leave it out. I made a streusel-less version of this recipe too Blueberry Oatmeal Sour Cream Muffins.
What should I do with leftover streusel?
Streusel actually freezes great! Any leftover streusel you have, just place it in a ziplock bag and into your freezer. Then when you're ready to use it, take it out and sprinkle it frozen onto your treats. It stays good frozen for up to 6 months.
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 using 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.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites. You can toggle from cups to grams in the recipe card below by clicking the button 'metric'.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use large-flake oats. Also known as rolled oats. This will give you the best texture of muffin.
- Toss the blueberries in flour. This helps prevent them from sinking to the bottom of the muffin.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Blueberry Oatmeal Sour Cream Streusel Muffins
Ingredients
For the muffins
- 1 1/2 cups all-purpose flour plus 1 tbsp for dusting
- 1 1/4 cups rolled oats
- 1 tsp baking soda
- 1 1/2 tsps baking powder
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1 tbsp lemon zest
- 3/4 cups light brown sugar or white sugar
- 1/2 cup oil
- 1 cup full-fat sour cream room temperature
- 3 tbsp lemon juice
- 2 large eggs or 3 small eggs, room temperature
- 1 tbsp vanilla
- 1 1/2 cups fresh blueberries washed and lightly dried
For the streusel
- 1/2 cup all-purpose flour
- 1/3 cup rolled oats
- 1/4 cup white sugar
- 1 tbsp brown sugar
- 4 tbsp unsalted butter softened
Instructions
For the streusel
- In a medium-sized bowl, add flour, oats, brown sugar, white sugar, and softened butter. Crumble together with your hands until a streusel mixture forms. Place in the fridge to chill as we make the muffin batter.1/2 cup all-purpose flour, 1/3 cup rolled oats, 1/4 cup white sugar, 1 tbsp brown sugar, 4 tbsp unsalted butter
For the muffins
- Preheat the oven to 425℉/218℃. Line the muffin tin with 12 liners and set aside.
- In a small bowl, add rolled oats, flour, cornstarch, baking powder, baking soda, and salt. Mix together and then set aside.1 1/2 cups all-purpose flour, 1 1/4 cups rolled oats, 1 tsp baking soda, 1 1/2 tsps baking powder, 1 tbsp cornstarch, 1/4 tsp salt
- 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.1 tbsp lemon zest, 3/4 cups light brown sugar
- 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.1/2 cup oil, 1 cup full-fat sour cream, 3 tbsp lemon juice, 2 large eggs, 1 tbsp vanilla
- Add the dry ingredients into the wet ones and using a spatula, gently fold until just combined and no dry streaks appear.
- In a medium-sized bowl, add the washed blueberries and 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.1 1/2 cups fresh blueberries
- Fill the muffin liners to almost the top. This recipe makes 12-14 regular-sized muffins depending on how full you fill them. Add a handful of streusel on top.
- Bake the muffins at 425℉ for 7 minutes, then lower the temperature to 375℉ and continue baking for another 15-20 minutes or until a toothpick inserted comes out clean. Mine took 25 minutes total.
- Allow them to cool, and enjoy! These blueberry oatmeal sour cream streusel muffins are such a treat!
- Keep them on your counter for 2-3 days or in an airtight container in the fridge for up to 1 week.
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