Best Blueberry Muffins

This Blueberry-Sour Cream Muffin recipe by myrecipes.com came across my radar on National Muffin Day. As it happens, I had some sour cream in my refrigerator, leftover from fish taco night, that was going to waste, so I seized the opportunity to try a new, decadent sounding recipe and use up a barely touched container of sour cream.

Since I only had about 1/2 cup of sour cream (full fat), I supplemented with fat free plain greek yogurt (which we always have on hand). I’m guessing this serves to fulfill the “reduced-fat” sour cream specification in the original recipe.

Rather than white whole-wheat flour in the crumble, I used gluten free all purpose flour. And for the white flour in the muffins, I substituted 1 cup of oat flour and 1 cup of gluten free flour. I can’t imagine these muffins tasting any better, judging by the rate in which they disappeared in my house!

The crumbly crisp topping and the ultra moist insides will make you think you’re in heaven!

Ingredients

  • Cooking spray
  • 1/3 C. old-fashioned rolled oats
  • 1/4 C. packed brown sugar
  • 1 Tbsp. flour
  • 1/8 tsp. cinnamon
  • 3 Tbsp. butter, melted and divided (I used Earth Balance vegan butter)
  • 2 C. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 C. reduced-fat sour cream
  • 2/3 C. granulated sugar
  • 1/4 C. canola oil
  • 1 tsp. vanilla
  • 1 large egg
  • 1 1/2 C. fresh blueberries (I used frozen, adding them to the batter last minute and minimally stirring so the batter would have blue and white streaks rather than changing to grey)

Directions

  1. Preheat oven to 425 F. and place 12 muffin-cup liners in muffin cups. Lightly coat liners with cooking spray.
  2. Combine oats, brown sugar, the 1 Tbsp. of flour, and cinnamon in a bowl. Drizzle with 1 Tbsp. of melted butter; toss with a fork.
  3. Spoon 2 C. flour into dry measuring cups and level with a knife. Combine flour, baking powder, salt, and baking soda in a bowl, stirring well with a whisk.
  4. Place remaining Tbsps. butter, sour cream (and yogurt, if using), 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 temperature to 375; bake an additional 13 minutes or until a wooden pick inserted in the center comes out clean. Cool muffins in pan for 5 minutes. Remove from pan; cool completely on a wire rack.

If made with original recipe, each muffin is 248 calories. But good luck eating just one!

Mouth-wateringly declicious!

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