Breakfast is super simple with these sublime blueberry sour cream muffins! With flecks of lemon zest and topped with an oatmeal streusel, these muffins are sure to start the day off right!
When I first started out this blog, I really wanted to engage with my readers and wanted to make the food YOU wanted to eat. Sometimes I find it hard to remember what home cooks do and don’t know how to make so I rely on suggestions a lot and my own intuition of what would be awesome. I got an email a little while ago from a friend who also happens to have subscribed to my FREE Newsletter (if you haven’t signed up yet, here is the link for ya!) and she had a suggestion of a recipe for me to do. She wanted an easy and delicious blueberry muffin recipe that she and her little guy to enjoy for breakfast. Well girl, here ya go!
One of my husband’s favorite muffins (and he has a lot) has to be a simple blueberry muffin. With blueberries in season during the summer, they are such sweet and tart berries. They are amazingly delicious and are highlighted so well by a simple addition of lemon zest.
This recipe is very similar to my Apple Streusel Muffin recipe. The reason being that the base for both muffins was a plain muffin base. This makes it super versatile to any flavor combination you can imagine! Just measure out 6 ounces of fruits and or nuts and bam! You’ve got a crazy good muffin!
If you are one to watch a bit of the fat intake of foods, this muffin is still perfectly delicious with a few swap outs! Instead of using butter, use an equal amount of coconut oil. Coconut oil is a naturally found saturated fat and is really good for you. It also lends some extra fruitiness as well as some mild sweetness to a baked good! Highly recommend this as a wonderful fat substitute. Another swap is either plain Greek or regular yogurt for the sour cream. Yogurt has wonderful probiotic properties from the live active cultures that are great for gut health. They’re also thick and creamy with less of the fat. Make these two swaps and you’re golden for healthier muffins.
In order to get the thicker, robin-like zest from the lemons, I used this nifty tool instead of a microplane. However, if you don’t have one, definitely use a microplane or the fine setting on your box grater to get the lemon zest.
I love what the streusel adds to the muffins. It creates a nice crunchy top overall, as well as some nice texture from the oatmeal! I honestly use this streusel for more than just muffins, it would be great as a pie topping as well (here’s my apple pie recipe that would be a perfect pairing!).
I hope you enjoy this wonderful blueberry sour cream muffin recipe! If you would like to see a cooking video of me baking LIVE on Facebook, here are part 1 and part 2 of the video (technology is both a blessing and a curse!). If you also have any ideas of recipes, or kitchen hacks, you’d like to see on the blog, drop me an email and I will totally feature it on the blog!!
- 8 ounces Butter, room temperature
- 8 ounces Sugar
- 2 each Eggs
- 10 ounces all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 ounces sour cream
- 1 teaspoon vanilla extract
- 6 ounces fresh blueberries
- 8 ounces all purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2.75 ounces brown sugar
- 6 ounces Butter cold, , cut into small pieces
- 3 ounces oats
- In a mixing bowl, cream the butter and sugar until super white and fluffy (about 5 minutes). Scrape down the sides of the mixing bowl.
- Add eggs one at a time, making sure that each is fully incorporated and the bowl is scraped in between each egg before adding another. Add the vanilla extract.
- Add the sour cream to the muffin batter, making sure that the batter is completely mixed together. Meanwhile, measure out and mix all dry ingredients together. Preheat oven to 350 degrees. Scrape the bowl once more and then begin to slowly add the dry mix to the wet.
- Add apples to batter, if making apple muffins
- Grease a muffin pan with non-stick spray; using an ice cream scoop, scoop batter into the muffin pan. Once all cups are filled, top with streusel and place into the oven and bake for 20 minutes or until the top is set. Let cool before removing from the pan.
- Mix all the dry ingredients together in a mixing bowl. Cut butter into the dry ingredients to resemble a mealy consistency. Add to any pie or muffins your heart desires. Store in an air tight container in the fridge for a week or freeze for next use.
Nutrition InformationYield 20 Serving Size muffin
Amount Per ServingCalories 343Saturated Fat 11gCholesterol 50mgSodium 384mgCarbohydrates 39gFiber 1gSugar 16gProtein 3g