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Blueberry Sour Cream Oat Crumble Muffins

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 12 muffins

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.