Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

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.

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
Read the whole recipe on No. 2 Pencil