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 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.
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
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.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
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.
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.
