We love the whole wheat pastry flour in this muffin. Lower in gluten than regular white flour, it ups the fiber and provides tenderness.
| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 25 min |
| Yield: | 12 servings |
Ingredients
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1/2 cup rolled oats, plus more for sprinkling
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 1/2 cup vegetable oil
- 1/2 cup reduced-fat sour cream
- 1/2 cup packed light brown sugar
- 1 teaspoon finely grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup blueberries
- Turbinado sugar, optional, for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners.
- Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don’t worry if there are a few lumps).
- Divide evenly among the prepared muffin pan. Sprinkle with oats and turbinado sugar if using. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool in the pan for a few minutes, and then transfer to a rack to cool completely.
Nutrition Facts
| Calories | 219 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 36 milligrams |
| Sodium | 184 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 3 grams |
| Protein | 4 grams |
| Sugar | 11 grams |
Reviews
This was delicious! My picky husband and 2 year old loved them. Easy to make
I am a dietitian always modifying recipes for health, flavor and ease. While I already know the oat and wheat combo is a great whole grain combination, my first batch was to try it Gluten Free, but maintain the whole grain profile. I subbed the wheat flour for Sorghum. I like more lemon flavor so I doubled the zest. I also used plain yogurt instead of sour cream and a blend of local honey and less brown sugar. They came out nicely. Thank you for the recipe – Jennifer MS, RDN
This recipe is fantastic. I’ve been making these for a few months now and like that ingredients are mainly healthy. I have been using 1/4 cup of oil vs. 1/2 cup; and adding about a tablespoon of fresh squeezed lemon juice. Another substitute is plain greek yogurt if I’m out of sour cream. This recipe is a keeper.
So delicious and easy. Family loved them!
Beautiful moist delight.
Great muffins! I used cinnamon applesauce instead of oil and omitted the leamon zest.. Very good warm!!
I made these muffins half whole wheat flour and half all purpose flour. As others mentioned, I substituted the sour cream for nonfat greek yogurt. Yum! Nice exterior and moist inside and not overly sweet. My toddler and husband like them too.
Love these muffins! I substitute plain Greek yogurt for the sour cream to add more protein, and add a couple tablespoons of ground flax seed. I also add a cup of cranberries in addition to the cup of blueberries. They’ve become my go-to heathy snack.
I added a mashed banana, and substituted maple syrup instead of brown sugar. The muffins came out great! They are healthier than regular recipes with white flour and butter, which I like. The recipe made exactly 6 texas-sized muffins.
I make these with Greek yogurt & applesauce instead of the oil & sour cream. I also add some nuts & extra blueberries. They still come out moist. Once I forgot to add the brown sugar & no one could tell!!