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
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.