Blueberry sour cream oat crumble muffins are the perfect sweet treat and quick breakfast solution! These muffins are ready in under 30 minutes and are loaded with bright and tart blueberries. The oat crumble topping is the cherry on top of what should be your go-to blueberry muffin recipe this summer!
If there is one thing I crave on a weekly basis, it’s freshly baked muffins. It’s one of the few things that I will actually bake, and I never get bored of them. From strawberries and cream to simple cinnamon and bran, I’ve never met a muffin I didn’t like.
These blueberry sour cream oat crumble muffins are my latest obsession. While I try to avoid a lot of baked goods once the weather starts to get warmer, I can never ever completely cross muffins off the list. These muffins are bursting with blueberry flavor and are topped with a crumble topping that adds just the perfect amount of texture.
Now, don’t let the sour cream in this recipe scare you. You won’t even taste it, and even if you do, it is so subtle. The point of sour cream in this recipe is to add the perfect amount of moistness, and that it does. Yogurt can quickly be substituted, and I have found that vanilla-flavored yogurt works best.
Another thing I love about these muffins, are the blueberries. I am all for fresh produce this time of year, BUT when it comes to muffins I always go the frozen route. Blueberries tend to bleed, especially when they are fresh and it’s hard not to mash them when you fold them into the muffin batter. Frozen blueberries usually take a little bit more oomph to break them up, and I find that tossing them in a little bit of flour really helps to not break them apart.
I hope you guys enjoy this recipe as much as I do! Pair them with a coconut porter (Oskar Blues makes a great one!). Although there is no coconut in these muffins, a coconut beer will really highlight the sweet flavors these muffins have to offer. If you have trouble finding a coconut porter, a regular porter will do just fine! Enjoy!
1 1/2 cups frozen blueberries (tossed in 1 tablespoon of all-purpose flour)
Oat Crumble Topping
1/2 cup rolled oats
1/4 cup light brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
pinch of sea salt
2 tablespoons unsalted butter, melted
Preheat your oven to 400 degrees F and line a 12-count muffin tin with liners. Spray the liners with a nonstick spray and set aside.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside. In a separate bowl, whisk together the melted butter, sour cream, sugars, canola oil, vanilla extract, and egg. Pour the dry ingredients into the wet and fold the ingredients together. Gently fold in the blueberries.
Divide the batter equally among the 12 muffin molds. Set aside.
In a small bowl, whisk together the oats, brown sugar, flour, ground cinnamon, and sea salt. Pour in the melted butter and toss to combine. Divide the mixture amount the 12 muffins.
Place the pan in the oven and bake for 12-15 minutes or until a toothpick comes out clean. Remove from heat and let cool for about 5 minutes in the pan and then transfer the muffins to a wire rack to cool the rest of the way.
Enjoy immediately or store in an airtight container for a day or two.