Sunday Mornings

November 19, 2017

 The blueberries right now are sooo delicious - they are big and juicy and full of flavor and were crying to be put into these lovely, tender muffins perfect for a Sunday morning:)


Sour Cream Blueberry Muffins


Combine and set aside - this is the crumble for the top of the muffin
1/3 c. oats
1/4 c. b. sugar, packed
1 tbsp white whole-wheat flour
1/8 tsp. cinnamon
Drizzle with
1 tbsp. melted unsalted butter, mix with a fork.


In a large bowl, whisk together
2 cups white whole wheat flour (spoon into measuring cups to lighten the flour)
2 tsp. b. powder
1/2 tsp. salt
1/4 tsp. b. soda

In small bowl, whisk together
2 tbsp. unsalted butter, melted
1 c. light sour cream
2/3 c. sugar
1/4 c. canola oil
1 tsp. pure vanilla
1 large egg


Add sour cream mixture to flour mixture, stirring until just combined.


Gently add in 1 1/2 cups fresh blueberries

Divide batter into 12 prepared muffin tins.

Sprinkle with crumble mixture.


Bake at 425 for 5 minutes, lower heat to 375 and bake for about 10-13 minutes more or until a toothpick comes out clean.

Happy Baking;)


Please reload

Recent Posts

August 11, 2019

July 14, 2019

June 23, 2019

June 16, 2019

June 9, 2019

May 26, 2019

May 19, 2019

Please reload

Follow Us
  • Facebook Black Square
  • Instagram Black Square

Living Beautifully

  • facebook-square
  • Instagram Basic Black

4065 Albert Street

Regina, Saskatchewan

monday - saturday 10:00am - 5:30pm

sunday & holidays closed

telephone: 306.522.0877

© 2014 Crocus & Ivy. All rights reserved.