Sour cream blueberry muffins are a delightful twist on a classic muffin. They work well for breakfast or as a snack, and each bite is full of juicy, fresh blueberries.
Blueberry season is here, and this reliable muffin recipe is one we’ve made many times. The muffins use whole wheat flour, quick oats, sour cream, and a generous amount of fresh blueberries that burst with flavor.
Sour cream adds richness and tenderness to the crumb, thanks to its fat and moisture. These muffins are lightly sweetened, making them a balanced option for morning or midday.
Ingredients and substitutions
- Whole wheat flour – good substitutes include spelt, oat, or whole wheat pastry flour
- Quick oats
- Coconut sugar – any granulated sugar can be used instead
- Baking powder
- Sea salt
- Milk – use any milk you prefer
- Sour cream
- Oil – grapeseed oil is neutral; melted butter also works
- Egg
- Vanilla extract
- Fresh blueberries
Recipe steps
For the best texture, combine dry and wet ingredients separately. When you combine them, mix gently and stop as soon as the dry ingredients are moistened. Overmixing develops gluten and can make muffins tough; gentle mixing yields a tender, fluffy crumb.
Bake the muffins until they spring back lightly or a toothpick inserted into the center comes out clean, roughly 15–20 minutes depending on your oven.
Because ovens vary, check your muffins a few minutes before the lower end of the time range and adjust as needed for your oven’s performance.
Frequently asked questions
Yes. Kefir or Greek yogurt work well and keep the texture tender. For a dairy-free option, a thick coconut yogurt could be a suitable substitute, though results may vary.
Yes. Frozen blueberries can be used, but they may turn the batter slightly blue and are more likely to sink. Tossing frozen berries in a little flour before folding them in can help reduce sinking.
Recipe notes
This recipe is straightforward and adaptable. You can swap flours, adjust the sweetener, or use your preferred milk. Store leftover muffins in an airtight container for a few days at room temperature, or freeze for longer storage.
Sour Cream Blueberry Muffins
Ingredients
DRY INGREDIENTS
- ¾ cup whole wheat flour
- ½ cup quick oats
- 3 Tablespoons coconut sugar
- 1 ¼ teaspoons baking powder
- ¼ teaspoon sea salt
WET INGREDIENTS
- ½ cup milk of your choice
- ¼ cup sour cream
- 1 large egg
- ¼ cup grapeseed oil
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
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Preheat the oven to 350°F (175°C).
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In a large bowl, whisk together the dry ingredients: whole wheat flour, quick oats, coconut sugar, baking powder, and sea salt.
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In a separate bowl or measuring pitcher, whisk the milk, sour cream, oil, egg, and vanilla until combined.
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Pour the wet ingredients into the dry mixture, fold in the blueberries, and stir gently until the mixture is just moistened; do not overmix.
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Spoon the batter into 10 paper-lined muffin cups and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a rack before serving.
Notes
Weight Watchers points: 5
Nutrition
If you try this recipe, please leave a star rating and a comment below to let me know how it turned out!