Blueberry-Sour Cream Muffins

By gbvampy1

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

Details

Servings 12
Preparation time 15mins
Cooking time 38mins

Preparation

Step 1

Preheat oven to 425°. Place 12 muffin-cup liners in muffin cups. Lightly coat liners with cooking spray.
Step 2

Combine oats, brown sugar, 1 tablespoon flour, and cinnamon in a bowl. Drizzle with 1 tablespoon melted butter; toss with a fork.
Step 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.
Step 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.