Blueberry- Sour Cream Muffins by
Ingredients
1/3 c rolled oats
1/4 c brown sugar
1 T white whole-wheat flour
1/8 t cinnamon
3 T butter, melted
2 c flour
2 t baking powder
1/2 t salt
1/4 t baking soda
1 c sour cream
2/3 c sugar
1/4 c canola oil
1 large egg
1 t vanilla
1 1/2 c fresh blueberries
Instructions
1. Preheat oven to 450 F. Place 12 liners in muffin cups and coat with spray.
2. Combine oats, brown sugar, 1 T flour, and cinnamon in a bowl. Drizzle with 1 T of butter and toss with a fork.
3. Combine 2 c flour, baking powder, baking soda, and salt in with the oat mixture. Whisk well.
4. Place the rest of the butter, sour cream, sugar, oil, vanilla, and egg in a second bowl. Mix. Add to flour mixture.
5. Fold in blueberries. Divide into cups.
6. Bake for 5 mins. Reduce temp. to 375 F and bake for 13 mins.
7. Cool for 5 mins. Remove and cool completely on wire rack.
2. Combine oats, brown sugar, 1 T flour, and cinnamon in a bowl. Drizzle with 1 T of butter and toss with a fork.
3. Combine 2 c flour, baking powder, baking soda, and salt in with the oat mixture. Whisk well.
4. Place the rest of the butter, sour cream, sugar, oil, vanilla, and egg in a second bowl. Mix. Add to flour mixture.
5. Fold in blueberries. Divide into cups.
6. Bake for 5 mins. Reduce temp. to 375 F and bake for 13 mins.
7. Cool for 5 mins. Remove and cool completely on wire rack.