Blueberry Oatmeal Sour Cream Streusel Muffins
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.
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.
Notes
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.
Blueberries - Wash your fresh 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! If using frozen blueberries, mix them frozen with 1 tbsp of flour and immediately mix them into the muffin batter, scoop, and bake. Don't wait or else the liquid from the frozen berries will melt and ruin the muffin batter!
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. Dark brown sugar carries to much molasses and moisture for these muffins.
Sour cream - If you don't have sour cream, you can replace it with Greek yogurt.