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wire rack of blueberry oat muffins
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Blueberry Oat Muffins

  Blueberry oat muffins with sour cream, orange juice and fresh berries are a healthy and high-fiber breakfast to start your day. 
Prep Time10 mins
Cook Time10 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 288kcal
Author: Barbara Bakes LLC


  • 1 ½ cups whole-wheat pastry flour can sub all-purpose flour
  • ½ cup rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup reduced fat sour cream
  • ½ cup orange juice
  • ½ cup granulated sugar
  • ¼ cup canola oil
  • 1 large egg
  • zest from one orange
  • 1 cup blueberries fresh or frozen
  • ½ cup dried cranberries


  • Preheat oven to 400° F. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
  • In a medium bowl, whisk together oats, flour, baking powder, baking soda, and salt.
  • In a large bowl, whisk sour cream, orange rind, orange juice, sugar, oil, and egg until mixture is smooth.
  • Add flour mixture and stir until ingredients are just combined.
  • Gently fold in blueberries and cranberries.
  • Spoon batter into prepared muffin tins and bake for 10 – 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.


Serving: 1g | Calories: 288kcal | Carbohydrates: 48g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 175mg | Fiber: 5g | Sugar: 17g