Blueberry Oatmeal Sour Cream Muffins are the perfect balance of wholesome and indulgent. Bursting with juicy blueberries and enriched with creamy sour cream, these muffins are delightfully moist, tender, and packed with flavor.
The addition of oats brings a hearty texture and a touch of nutty sweetness, making them a satisfying option for breakfast or an afternoon snack.
Whether enjoyed warm with a pat of butter or grabbed on the go, these muffins offer comforting homemade goodness in every bite. Ideal for any season, they’re especially lovely during blueberry season when fresh berries are at their peak.
Blueberry Oatmeal Sour Cream Muffins
Description
Blueberry Oatmeal Sour Cream Muffins are moist, tender, and packed with juicy blueberries in every bite.
The combination of rolled oats and sour cream creates a hearty, rich texture while keeping the muffins incredibly soft. Slightly tangy from the sour cream and naturally sweetened by the berries, these muffins are a perfect balance of flavor and nutrition.
Ideal for breakfast, brunch, or a grab-and-go snack, they offer a wholesome twist on a classic favorite.
Whether served warm with a pat of butter or enjoyed plain, these muffins are comforting, satisfying, and sure to become a regular in your baking rotation.
Ingredients
Instructions
-
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
-
Soak oats:
In a bowl, combine oats and milk. Let sit for 10–15 minutes to soften.
-
In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
-
In the soaked oats bowl, add oil (or melted butter), sour cream, brown sugar, egg, and vanilla. Mix until smooth.
-
Add wet ingredients to dry and gently stir until just combined — don’t overmix.
-
Fold in the blueberries carefully.
-
Divide the batter evenly among 12 muffin cups (about 3/4 full each).
-
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool in pan for 5 minutes, then transfer to a wire rack.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Cholesterol 40mg14%
- Sodium 200mg9%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Sugars 15g
- Protein 5g10%
- Vitamin A 100 IU
- Vitamin C 1 mg
- Calcium 80 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Blueberry Oatmeal Sour Cream Muffins are the perfect mix of cozy, wholesome, and indulgent. Packed with juicy blueberries, hearty oats, and the rich tang of sour cream, these muffins strike a beautiful balance between moist and fluffy.
Here are some tips and tricks to help you bake the best batch possible, along with serving suggestions to elevate the experience.
Baking Tips for Success:
1. Use Old-Fashioned Rolled Oats:
For the best texture, opt for old-fashioned oats rather than quick oats. Quick oats can make the muffin batter gummy, while rolled oats maintain a nice chewy bite and soak up moisture from the sour cream beautifully.
2. Soak the Oats (Optional but Recommended):
Soaking the oats in milk or a bit of the sour cream for about 10–15 minutes before mixing them into the batter softens them just enough without turning mushy. This results in a more uniform texture in the final muffin.
3. Don’t Overmix the Batter:
Once you combine the wet and dry ingredients, mix just until incorporated. Overmixing can make muffins dense and tough. A few lumps in the batter are totally fine!
4. Fold in the Blueberries Gently:
Whether you're using fresh or frozen blueberries, gently fold them in at the end using a spatula. If using frozen berries, toss them in a little flour before adding to prevent them from bleeding into the batter.
5. Sour Cream = Moisture and Flavor:
Sour cream adds tang and richness. If you’re out of sour cream, Greek yogurt is a solid substitute, but sour cream gives these muffins their signature depth.
6. Fill the Muffin Cups Generously:
For tall, bakery-style muffins, fill the muffin cups almost to the top (about 3/4 full). You’ll get a nice domed top without overflow if you’re using a standard muffin tin.
7. Bake at a High Temp First, Then Lower It:
Start baking at 425°F (220°C) for the first 5 minutes, then reduce to 350°F (175°C) for the remainder of the bake. This quick burst of heat gives you a beautiful rise.
Bonus Tricks:
- Add Lemon Zest: A little lemon zest in the batter brightens up the flavor and complements the blueberries perfectly.
- Top with Crunch: Sprinkle a little turbinado sugar or a homemade oat streusel on top before baking for added texture and sweetness.
- Room Temp Ingredients: Let eggs, sour cream, and milk come to room temperature for better mixing and a fluffier muffin.
- Freeze for Later: These muffins freeze exceptionally well. Cool completely, then store in a freezer-safe bag for up to 2 months. Reheat in the microwave or oven for a quick treat.
Servings & Presentation:
This recipe typically yields 12 standard-sized muffins. For mini muffins, expect around 24–30. Serve them warm with a pat of butter, a drizzle of honey, or a spoonful of blueberry jam. They're great for breakfast, brunch, or a midday snack alongside coffee or tea.
If you're entertaining, arrange them in a basket with a cloth napkin and pair them with yogurt parfaits or scrambled eggs for a charming breakfast spread.
These muffins are cozy, satisfying, and surprisingly easy to customize — a reliable go-to for home bakers of all levels.
Pin this recipe to share with your friends and followers.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work great in this recipe. Just be sure to add them straight from the freezer—don’t thaw them first, or they may turn your batter purple.
To avoid bleeding, lightly toss frozen berries in a bit of flour before folding them into the batter. This helps them distribute more evenly and prevents sinking.
What does sour cream do in muffins?
Sour cream adds a rich, moist texture to muffins without making them too heavy.
Its acidity also reacts with the baking soda or baking powder to help the muffins rise. The result is a tender crumb that’s slightly tangy and delicious.
If you're out of sour cream, you can substitute with plain Greek yogurt for a similar texture and flavor.
How can I make these muffins healthier?
There are a few simple swaps you can make:
-
Use whole wheat flour in place of all-purpose flour for more fiber.
-
Choose unsweetened applesauce or mashed banana to replace some (or all) of the oil or butter.
-
Reduce sugar slightly—ripe blueberries add natural sweetness.
-
Add flaxseed, chia seeds, or a sprinkle of nuts for extra nutrition and texture. Despite being a cozy treat, these muffins can easily lean healthier without sacrificing taste.
