Go Back
–+ servings
Stack of three blueberry muffins.
Print

Sour Cream Blueberry Muffins

These sour cream blueberry muffins make a delicious breakfast or snack, and they're bursting with fresh blueberries!
Course Breakfast, Snack
Cuisine American
Keyword Fruit, Low sugar, Whole grain
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 10 muffins
Calories 141kcal
Author Lauren Goslin

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 facts are an estimate based on using 2% milk.
Weight Watchers points: 5

Nutrition

Calories: 141kcal | Carbohydrates: 16g | Protein: 2.6g | Fat: 7.9g | Fiber: 1.8g | Sugar: 6g