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.
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.
Sprinkle with the streusel topping and bake.
Golden brown, delicious and bursting with fresh blueberries!
- 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
Preheat oven to 425 degrees.
Spray a muffin tin with non stick cooking spray and line muffin tin with muffin liners.
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.
In a large mixing bowl, whisk together 2 cups of white whole wheat flour, baking powder, salt, baking soda.
In another small bowl, combine reduced fat sour cream, sugar, vegetable oil, 2 tablespoons of melted butter, vanilla and eggs.
Pour sour cream mixture into dry ingredients and stir just until combined.
Gently fold in fresh blueberries.
Divide muffin batter into muffin liners.
Sprinkle with streusel topping.
Bake at 425 for first 5 minutes, then reduce oven temperature to 375 and bake an additional 13 minutes.
10 Weight Watcher Smart Points per muffin
Adapted from Cooking Light Easy Breakfast and Brunch
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Hi! If I have a bag of mixed frozen berries, would that work in that recipe?
That sounds great!
Is it ok to substitute strawberries in place of the blueberries?
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
This looks like the perfect companion to my morning coffee! So delicious!
Soooo good and I love that crunchy topping!
I made these with strawberries and raspberries and they came out amazing! Thanks so much for a delicious recipe!
These sound and look amazing.
Is 17 minutes long enough?
There were the best blueberry muffins I have ever made! Such a great recipe.
Such a great way to start my day today! Paired perfectly with my morning cup of coffee! Delish!
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!