Blueberry sour cream oat crumble muffins are the perfect sweet treat and quick breakfast solution!
If there is one thing I crave on a weekly basis, it’s freshly baked muffins. It’s one of the few things that I will actually bake, and I never get bored of them. From strawberries and cream to simple cinnamon and bran, I’ve never met a muffin I didn’t like.
These blueberry sour cream oat crumble muffins are my latest obsession. While I try to avoid a lot of baked goods once the weather starts to get warmer, I can never ever completely cross muffins off the list. These muffins are bursting with blueberry flavor and are topped with a crumble topping that adds just the perfect amount of texture.
Now, don’t let the sour cream in this recipe scare you. You won’t even taste it, and even if you do, it is so subtle. The point of sour cream in this recipe is to add the perfect amount of moistness, and that it does. Yogurt can quickly be substituted, and I have found that vanilla-flavored yogurt works best.
Another thing I love about these muffins, are the blueberries. I am all for fresh produce this time of year, BUT when it comes to muffins I always go the frozen route. Blueberries tend to bleed, especially when they are fresh and it’s hard not to mash them when you fold them into the muffin batter. Frozen blueberries usually take a little bit more oomph to break them up, and I find that tossing them in a little bit of flour really helps to not break them apart.
I hope you guys enjoy this recipe as much as I do! Pair them with a coconut porter (Oskar Blues makes a great one!). Although there is no coconut in these muffins, a coconut beer will really highlight the sweet flavors these muffins have to offer. If you have trouble finding a coconut porter, a regular porter will do just fine! Enjoy!
Ingredients
Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2 tablespoons unsalted butter melted
- 3/4 cup sour cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup vegetable or canola oil
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups frozen blueberries tossed in 1 tablespoon of all-purpose flour
Oat Crumble Topping
- 1/2 cup rolled oats
- 1/4 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- pinch of sea salt
- 2 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 400 degrees F and line a 12-count muffin tin with liners. Spray the liners with a nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside. In a separate bowl, whisk together the melted butter, sour cream, sugars, canola oil, vanilla extract, and egg. Pour the dry ingredients into the wet and fold the ingredients together. Gently fold in the blueberries.
- Divide the batter equally among the 12 muffin molds. Set aside.
- In a small bowl, whisk together the oats, brown sugar, flour, ground cinnamon, and sea salt. Pour in the melted butter and toss to combine. Divide the mixture amount the 12 muffins.
- Place the pan in the oven and bake for 12-15 minutes or until a toothpick comes out clean. Remove from heat and let cool for about 5 minutes in the pan and then transfer the muffins to a wire rack to cool the rest of the way.
- Enjoy immediately or store in an airtight container for a day or two.
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15 Comments
Love this muffin recipe! I agree with you about the frozen blueberries too. Much easier to work with than fresh ones that tend to break.
I looooove sour cream and greek yogurt and buttermilk and all those fun dairy products in baked goods because they add SO much texture! Pinning :) Your photos are gorgeous.
Okay! Best Muffins Ever!! Love them!
I’m pretty sure these would become an obsession in my hands, as well – yummm! And now I’m dying to get my hands on a coconut porter, too. I’m making it my mission to have both within a month. ;)
It makes me sad to think that anyone would be afraid of sour cream in muffins. All my favorite muffin recipes have sour cream in them…the texture and flavor is just unbelievable! Also, I’ve never heard of coconut porter. I’ll have to tell my husband about that one-sounds interesting.
Blueberry Muffins are my favorite! And that crumble topping is calling to me. I’ve been using sour cream in a lot of my baking recipes lately too! Love how it makes everything perfectly moist :)
Ooooh I am all about the crumble topping. These look awesome!
What a perfect way to start the day! Blueberry muffins are one of my favorites!
The crumble topping is what makes these blueberry muffins some of the best I’ve seen. I need to try your recipe!
Those look absolutely amazing. Gorgeous photos!
You rock! I wish more recipe bloggers would format their recipes to allow for checklist cross off of added ingredients as you’re making the recipe! I so often have to print out the recipe so I can keep track of what I’ve added which wastes trees and makes the liberal who lives inside me very sad.
It’s the little things! Haha. Thank you so much, Samantha!