Blueberry-Sour Cream Muffins

Photo by Jeannie K.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • Cooking spray

  • 1/3

    cup old-fashioned rolled oats

  • 1/4

    cup packed brown sugar

  • 1

    tablespoon white whole-wheat flour

  • 1/8

    teaspoon ground cinnamon

  • 3

    tablespoons unsalted butter, melted and divided

  • 9

    ounces white whole-wheat flour (about 2 cups)

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon baking soda

  • 1

    cup reduced-fat sour cream

  • 2/3

    cup granulated sugar

  • 1/4

    cup canola oil

  • 1

    teaspoon vanilla extract

  • 1

    large egg

  • 1 1/2

    cups fresh blueberries

Directions

1. Preheat oven to 425°. Place 12 muffin-cup liners in muffin cups. Lightly coat liners with cooking spray. 2. Combine oats, brown sugar, 1 tablespoon flour, and cinnamon in a bowl. Drizzle with 1 tablespoon melted butter; toss with a fork. 3. Weigh or lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda in a bowl, stirring well with a whisk. 4. Place remaining 2 tablespoons butter, sour cream, granulated sugar, oil, vanilla, and egg in a bowl; stir with a whisk. Add sour cream mixture to flour mixture; stir just until combined. Fold in blueberries. Divide batter evenly among prepared muffin cups. Sprinkle evenly with topping. Bake at 425° for 5 minutes. Reduce oven temperature to 375°; bake an additional 13 minutes or until a wooden pick inserted in center comes out clean. Cool muffins in pan for 5 minutes. Remove from pan; cool completely on a wire rack.

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