Blueberry Oatmeal Sour Cream Muffins
Simple yet satisfying Blueberry Oatmeal Sour Cream Muffins. These are a delicious muffin full of juicy blueberries, 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 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 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.
- 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.
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.