Celebrate your next family get-together with these perfect freshly baked blueberry oatmeal sour cream muffins – a perfect blend of tangy sour cream, hearty oats, fresh lemon zest, and bursts of juicy blueberries!

I don’t know what I like best about these Sour Cream Blueberry Oatmeal muffins. Their delicious taste, satisfying texture, or the nutritious punch they bring to your day!

Ingredients Needed:

1 cup rolled oats

1 cup all-purpose flour

3/4 cup sugar

One teaspoon of baking powder

One teaspoon of baking soda

One teaspoon ground cinnamon

one teaspoon salt 

Two eggs

3/4 cup vegetable oil

1 cup sour cream

One teaspoon of vanilla extract

Recipe substitutions:

You can use Greek Yogurt instead of sour cream. You can also sub-brown sugar if you don’t have granulated sugar.   You can substitute melted butter instead of using oil.

Equipment

Muffin Tin

Muffin Cups or Muffin Liners.

Whisk, hand mixer, or stand mixer.

Wire rack for cooling

Large bowl

Instructions 

1. Preheat the oven to 350 degrees f

2. Line your muffin pan with paper liners or use cooking spray to grease the pan.

3. Mix dry ingredients, oats, flour, sugar, baking powder, baking soda, and cinnamon in a medium mixing bowl.

4. Stir wet ingredients into the flour mixture. Oil, sour cream, eggs, and vanilla.

5. Fill each muffin cup halfway. Add one tablespoon of cranberry sauce to the first layer of batter.

6. Fill each muffin liner with batter.

7. Bake muffins for 20-22 minutes. You can check them with a toothpick if you like. Muffins should be golden brown when they are done.   Remove from the oven and let them cool on a wire cooling rack.

8. Serve

Storage:

In an airtight container, these muffins will stay fresh at room temperature for 3-6 days. You can also store them in the freezer for three months. Make sure you let the muffins cool completely before freezing them. I do not recommend storing muffins in the fridge. It will dry them out.

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Blueberry Sour Cream Oatmeal Muffins

These muffins are a perfect blend of tangy sour cream, hearty oats, fresh lemon zest, and bursts of juicy blueberries!

Ingredients

• 1 cup rolled oats
• 1 cup all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup vegetable oil
• 1 cup sour cream
• 1 teaspoon vanilla extract

Instructions

1.  Preheat the oven to 350 degrees f

2. Line your muffin pan with paper liners, or use cooking spray to grease the pan.  

3. Mix dry ingredients, oats, flour, sugar, baking powder, baking soda, and cinnamon in a medium mixing bowl.

4. Stir wet ingredients into the flour mixture. Oil, sour cream, eggs, and vanilla.

5. Fill each muffin liner halfway.  Add one tablespoon of cranberry sauce to the first layer of batter.

6. Fill each muffin liner 3/4 way with batter.

7. Bake muffins for 20-22 minutes. You can check them with a toothpick if you like. Muffins should be golden brown when they are done.   Remove from the oven and let them cool on a wire cooling rack.

8. Serve.

Variations: You can make this muffin using different flavors. You can use mashed bananas instead of blueberries or other add-ins. Strawberries, Chocolate Chips, or other fruit would taste great with this recipe.

If you like these blueberry oatmeal muffins, you need to try:

Mayonnaise Banana Muffins

Crushed Pineapple Muffins

Olive Oil Chocolate Chip Muffins 

Did you make these oatmeal muffins? I would love to hear how they turned out for you! Please comment below this blog post or tag me on social media and let me know how they turned out for you! You can find me on Facebook, Twitter, Instagram, and Pinterest.