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+ servings

Sour Cream Blueberry Muffins

Prep Time 15 minutes
Cook Time 18 minutes
Servings 12 muffins
Calories 248 kcal


  • 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


  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.