These Blueberry Lemon and Sour Cream Muffins are a great breakfast muffin or snack. Low in added sugar but full of flavour these are delicious to grab and go. These muffins are relatively high in protein and are made with oats and wholemeal flour for extra fibre.
Ah the humble muffin. So versatile. So delicious. And they just happen to be perfect for school lunches or breakfasts on the go. And my latest muffins recipe is YUM. These Blueberry Lemon and Sour Cream Muffins are a variation of my Strawberry Sour Cream Muffins which are super popular and a fantastic freezer friendly bake.
These muffins are reasonably low in added sugar with only 1/2 cup of honey and the blueberries as sweeteners. These Blueberry Lemon and Sour Cream Muffins are a pretty good source of protein for a baked good. Which is great when you want to pop them in the lunchbox!
Also, these muffins are nut free so great for school lunches. They are made with wholemeal flour and oats so have additional fibre too.
Substitutions
If you don’t have sour cream you could substitute for greek yogurt or ricotta. You could also use maple syrup instead of the honey in this recipe, which is especially important if serving these muffins for under ones. I have used fresh blueberries but you could also substitute for frozen in this recipe.
Freezing the Blueberry Lemon and Sour Cream Muffins
While I love muffins fresh from the oven, still warm (and with a little butter) these muffins do freeze well. To freeze, cool them completely then place into a reusable ziplock bag or container. You can freeze for two-three months. When you want to use them, either defrost overnight in the fridge or reheat in the microwave for 20-30 seconds, depending on your microwave.
Blueberry Lemon Sour Cream Muffins
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 18 1x
- Category: Muffins
- Method: Baking
- Cuisine: Western
Description
These Blueberry Lemon and Sour Cream Muffins are a great breakfast muffin or snack. Low in added sugar but full of flavour these are delicious to grab and go. These muffins are relatively high in protein and are made with oats and wholemeal flour for extra fibre.
Ingredients
- 3/4 cup sour cream
- juice and zest of one large lemon
- 1/2 cup extra virgin olive oil
- 1/2 cup honey
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups wholemeal self raising flour
- 1/2 cup rolled oats plus 1/4 cup for topping
- 125g blueberries
Instructions
- Preheat your oven to 180c fan forced and grease and line a medium muffin tin
- In a bowl whisk together the wet ingredients
- Carefully stir in the flour oats and blueberries, taking care not to over-mix the batter
- Sprinkle the muffins with rolled oats
- Cook at 180c for around 15-18 minutes or until lightly golden and a skewer inserted comes out clean
- Cool slightly in the tin before transferring onto a wire baking rack
I hope you love these Blueberry Lemon and Sour Cream Muffins as much as we do. Remember to share your bakes with me on Instagram or Facebook. I love to hear from you!
Happy baking,
Bernadette x
Can dried blueberries be used instead of fresh ones ?
I haven’t tried but I would say you could. The muffins might be a little drier than normal though and the texture would be different.
Love love love it! Didn’t have self raising flour, just added 2 1/3 tsp baking powder, 1 tsp baking soda to the wholemeal four. Used lite Greek yoghurt, skipped vanilla (I just ran out) and frozen blueberries. Very light, fluffy and perfect lunchbox.
Thanks for baking! Glad you loved them, Bernadette
These were delicious thanks. Although I accidentally forgot to put the oil in but somehow they were still ok. Will def make again 🙂
So glad that they still worked for you! And glad you loved them, Bernadette x
Really loved it! Both my husband and son gave it a big 👍. Gonna make it again🙂
Ah yay! Thanks so much – glad you loved them. Bernadette x