Blueberry Oatmeal Sour Cream Muffins
Simple yet satisfying Blueberry Oatmeal Sour Cream Muffins. These are full of juicy blueberries, hearty oats, and sour cream!
Ingredients
- 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
Instructions
- Preheat the oven to 425℉/218℃. Line the muffin tin with 12 liners and set aside.
- In a bowl, add the dry ingredients. 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, mix them together for about a minute.1 tbsp lemon zest, 3/4 cups light brown sugar
- In the same bowl add the wet ingredients. Whisk for 2-3 minutes until well mixed.1/2 cup oil, 1 cup full-fat sour cream, 3 tbsp lemon juice, 2 large eggs, 1 tbsp vanilla
- With a spatula, mix together the dry and wet ingredients together. Gently mix until just combined. As soon as there are no more flour streaks, stop mixing.
- In a medium-sized bowl, add the washed blueberries and 1 tbsp of flour. Mix around until the berries are evenly coated in flour. This will help them not sink as they bake. Then add them into the batter and mix a few times. Do not over-mix!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 extra blueberries and sprinkle a bit of white sugar on top (optional).
- Bake the muffins at 425℉ for 5 minutes, then lower the temperature to 375℉ and continue baking for another 15-18 minutes or until a toothpick inserted comes out clean.
Notes
Blueberries: Wash your blueberries and dry them but not completely. Leave some water so the flour can stick the them better while dusting and prevent them from sinking. I prefer using smaller blueberries to prevent any sinking from happening too!
Cornstarch: Although it’s not necessary, it really elevates the muffins and creates an unreal texture. If you don’t have cornstarch, replace it with all-purpose flour.
Lemon zest & juice: Wash your lemons in hot water. Make sure to zest the lemon before juicing it. Use the smallest section on your grater to grate the zest.
Brown sugar: I recommend light brown sugar or white sugar for this muffin recipe.
Sour cream - If you don't have sour cream, you can replace it with Greek yogurt.