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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.