Oatmeal Streusel Blueberry Sour Cream Muffins

1 from 2 votes

Piled high with oatmeal streusel and packed with juicy blueberries, these super-moist blueberry sour cream muffins are better than any bakery!

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 230kcal

1/4 cup butter melted
1/2 cup coconut sugar or brown sugar
1/4 cup agave syrup
3/4 cup sour cream
2 large eggs
1-1/2 cups milk
1 tablespoon vanilla extract
2 cups white whole wheat flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries tossed with 1 tablespoon flour (if using frozen, do not thaw)

Preheat oven to 425F. Line two 12-cup muffin tins with 16 muffin liners. Set aside.
In a large bowl, whisk melted butter, sugar, agave, sour cream, eggs, milk, and vanilla until smooth. Add flour, baking powder, and salt to bowl and gently fold until batter is just combined. Gently fold in flour-coated blueberries. Fill prepared muffin tins 3/4 full of batter. Set aside.
Make the streusel: In a small bowl, combine all streusel ingredients until crumbly. Sprinkle over filled muffin tins and gently press to adhere crumbs to batter.
Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 13-15 minutes until muffins test done with a toothpick. Cool in pan 5 minutes then transfer to a wire cooling rack. Enjoy muffins warm!