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Sour Cream Blueberry Muffins

May 20, 2017 by Melissa 12 Comments

 

Sour Cream Blueberry Muffins - these wholesome muffins are packed with fresh blueberries, whole wheat flour, reduced fat sour cream and a crunchy oatmeal streusel topping.

These Sour Cream Blueberry Muffins are so tender and delicious! They are packed with fresh blueberries and sprinkled with a crunchy streusel topping. Made with whole wheat flour, reduced fat sour cream and sprinkled with a hearty oatmeal streusel, these blueberry muffins are as wholesome as they are delicious.

Sour Cream Blueberry Muffins

For this recipe, I use King Arthur White Whole Wheat Flour. My regular grocery store doesn’t carry this variety, but it’s available on Amazon. Mix up the muffin batter and divide evenly into lined muffin tin.

Sour Cream Blueberry Muffins

Sprinkle with the streusel topping and bake.

Sour Cream Blueberry Muffins

Golden brown, delicious and bursting with fresh blueberries!

 

Sour Cream Blueberry Muffins

5 from 8 votes
Print
Sour Cream Blueberry Muffins
Prep Time
15 mins
Cook Time
18 mins
 
Servings: 12 muffins
Calories: 248 kcal
Ingredients
  • For the streusel:
  • 1 tablespoon of melted butter
  • 1/3 cup of old-fashioned rolled oats
  • 1/4 cup of firmly packed golden brown sugar
  • 1 Tablespoon of white whole wheat flour
  • 1/8 teaspoon of ground cinnamon
  • For the muffins:
  • 2 cups 9 oz of white whole-wheat flour, spooned into measuring cup and leveled
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 2 tablespoons of melted butter
  • 1 cup of reduced fat sour cream
  • 2/3 cups of granulated sugar
  • 1/4 cup of vegetable oil
  • 1 teaspoon of pure vanilla extract
  • 1 large egg
  • 1 1/2 cups of fresh blueberries
Instructions
  1. Preheat oven to 425 degrees.
  2. Spray a muffin tin with non stick cooking spray and line muffin tin with muffin liners.
  3. In a small bowl, combine 1 tablespoon of melted butter, oats, brown sugar, 1 tablespoon of white whole wheat flour and cinnamon and set aside.
  4. In a large mixing bowl, whisk together 2 cups of white whole wheat flour, baking powder, salt, baking soda.
  5. In another small bowl, combine reduced fat sour cream, sugar, vegetable oil, 2 tablespoons of melted butter, vanilla and eggs.
  6. Pour sour cream mixture into dry ingredients and stir just until combined.
  7. Gently fold in fresh blueberries.
  8. Divide muffin batter into muffin liners.
  9. Sprinkle with streusel topping.
  10. Bake at 425 for first 5 minutes, then reduce oven temperature to 375 and bake an additional 13 minutes.
Recipe Notes

10 Weight Watcher Smart Points per muffin

Nutrition Facts
Sour Cream Blueberry Muffins
Amount Per Serving (1 g)
Calories 248 Calories from Fat 97
% Daily Value*
Fat 10.8g17%
Saturated Fat 4g25%
Sodium 258mg11%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 16g18%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

 

Sour Cream Blueberry Muffins
Adapted from Cooking Light Easy Breakfast and Brunch

 

This post contains Amazon affiliate links.

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Filed Under: Baking, Breakfast, Recipes

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Reader Interactions

Comments

  1. EJ

    July 16, 2018 at 11:49 am

    Hi! If I have a bag of mixed frozen berries, would that work in that recipe?
    Thanks!

    Reply
    • Melissa

      July 18, 2018 at 4:33 pm

      That sounds great!

      Reply
  2. Debbie

    October 3, 2018 at 2:09 am

    5 stars
    Is it ok to substitute strawberries in place of the blueberries?

    Reply
  3. Christina

    January 6, 2019 at 10:09 am

    If you want to loose weight you have to use artificial sugar. In the liver sugar is turned into fat. Im sorry to say that Weighs watchers is cheating everybody and make millions telling you what to eat

    Reply
  4. Demeter

    August 3, 2019 at 9:25 am

    5 stars
    This looks like the perfect companion to my morning coffee! So delicious!

    Reply
  5. Kimberly

    August 3, 2019 at 12:56 pm

    5 stars
    Soooo good and I love that crunchy topping!

    Reply
  6. lauren kelly

    August 3, 2019 at 2:53 pm

    5 stars
    I made these with strawberries and raspberries and they came out amazing! Thanks so much for a delicious recipe!

    Reply
  7. Becky Hardin

    August 4, 2019 at 3:27 pm

    5 stars
    These sound and look amazing.

    Reply
  8. Doris proper

    February 27, 2020 at 11:09 am

    Is 17 minutes long enough?

    Reply
  9. Stephanie

    September 24, 2020 at 5:10 pm

    5 stars
    There were the best blueberry muffins I have ever made! Such a great recipe.

    Reply
  10. Sara Welch

    September 24, 2020 at 5:41 pm

    5 stars
    Such a great way to start my day today! Paired perfectly with my morning cup of coffee! Delish!

    Reply
  11. Lisalia

    September 24, 2020 at 5:54 pm

    5 stars
    The breakfast muffin of my dreams! And a great way to use up all the blueberries we picked this summer. Thanks for another winning recipe. SO SO good!

    Reply

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