Blueberry-Sour Cream Muffins | Recipe Cart
Blueberry-Sour Cream Muffins: Crunchy oats, tangy sour cream, and sweet blueberries all come together in these delicious, moist muffins. Perfect for breakfast or dessert!
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Cooking tools:
- Kitchen scale
- Oven
- Muffin tin
- Muffin-cup liners
- Cooking spray
- Measuring cup
- Chef's knife
- Mixing bowl
- Fork
- Whisk
- Wooden pick
- Cooling rack
- Measuring spoon
Ingredients
- Cooking spray
- ⅓ cup old-fashioned rolled oats
- ¼ cup packed brown sugar
- 1 tablespoon white whole-wheat flour
- ⅛ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted and divided
- 9 ounces white whole-wheat flour (about 2 cups)
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup reduced-fat sour cream
- ⅔ cup granulated sugar
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups fresh blueberries
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