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!
- 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)
- Preheat oven to 425 F. and place 12 muffin-cup liners in muffin cups. Lightly coat liners with cooking spray.
- 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.
- 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.
- 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!