Sour cream blueberry muffins are a delicious way to enjoy a classic recipe. They make a healthy breakfast or snack, and they’re bursting with fresh blueberries!
Blueberry season is upon us, so I’ve got you covered with these yummy muffins. This is actually Miki’s favorite muffin recipe, so we’ve made it a lot!
These are made with whole wheat flour, oats, sour cream, and fresh, plump blueberries that pop in your mouth with each bite.
The addition of sour cream, particularly in cakes and muffins, adds richness, due to its fat content, as well as a tender bite that’s just irresistible!
These are lightly sweetened, making them suitable as a breakfast or midday snack.
Ingredients and substitutions
- Whole wheat flour – Spelt, oat, and whole wheat pastry flours all work well as substitutes
- Quick oats
- Coconut sugar – Any granulated sugar will work
- Baking powder
- Sea salt
- Milk – Any milk you tolerate will work
- Sour cream
- Oil – I like grapeseed oil, but melted butter also works well
- Egg
- Vanilla extract
- Fresh blueberries
Recipe steps
When making muffins, it’s important to mix the dry and wet ingredients separately. Then, when you marry the bowls together, you can gently stir the batter just to the point of moistening the dry ingredients. This allows the baking agent to work better, creating fluffier muffins for you!
Bake the muffins just until they are springy to the touch, about 15-20 minutes in this case.
Ovens vary greatly in how hot they are, which accounts for the range in the baking times you’ll see with recipes.
Frequently asked questions
Yes, I’ve used both kefir and Greek yogurt with good results. If you’re avoiding dairy, a nice, thick coconut yogurt would most likely suffice, though I haven’t tried this.
Yes, though you can expect your batter to turn a bit blue. A good (though not totally effective) option is to toss the blueberries in flour before adding them to the batter. Frozen blueberries also have a tendency to sink.
Recipe notes
Here is a great article on how to make the best muffins, including storage tips.
Looking for a gluten-free blueberry muffin? Try my Blueberry Oat Bran Muffins or this date-sweetened muffin made with brown rice flour!
Sour Cream Blueberry Muffins
Ingredients
DRY INGREDIENTS
- ¾ cup whole wheat flour
- ½ cup quick oats
- 3 Tablespoons coconut sugar
- 1 ¼ teaspoons baking powder
- ¼ teaspoon sea salt
WET INGREDIENTS
- ½ cup milk of your choice
- ¼ cup sour cream
- 1 large egg
- ¼ cup grapeseed oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350℉.
- In a large bowl, mix your dry ingredients together (flour, oats, coconut sugar, baking powder, salt).
- In a separate bowl or a two-cup measuring pitcher, whisk together the milk, sour cream, oil, egg, and vanilla.
- Add the wet ingredients to the dry mixture, along with the blueberries, and gently stir the batter just until the dry ingredients are moistened.
- Divide the batter among 10 paper muffin cups and bake for 15-20 minutes or until a toothpick comes out clean.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
