Go Back

Blueberry Muffins

A favourite recipe for my son who does not like blueberries. It has become an acceptable replacement for the sought-after blueberry muffin from Starbucks.


Muffin Topping:

  • ¼ cup large flake rolled oats
  • 2 tbsp brown sugar
  • 1 tbsp flour
  • 1 tbsp unsalted butter melted
  • tsp cinnamon

Dry Ingredients:

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • ½ tsp fine salt
  • ¼ tsp baking soda

Wet Ingredients:

  • 2 tbsp unsalted butter melted
  • cup sour cream
  • cup milk
  • cup sugar
  • ¼ cup canola oil
  • 1 tsp vanilla
  • 1 egg


  • cups fresh blueberries


  • Preheat oven to 425 degrees and line your muffin pans with papers - 12 large or 15 medium.
  • In a medium mixing bowl whisk together all dry ingredients.
  • In a small glass measuring cup melt 3 tablespoons of butter. Add 2 tablespoons to a small mixing bowl along with the remaining wet ingredients and whisk together.
  • In the glass measuring cup stir together muffin topping ingredients.
  • With a spatula stir together wet and dry ingredients and then carefully fold in the blueberries.
  • Scoop batter into the paper liners and then top with approximately 3/4 tablespoon of topping.
  • Bake for 5 min at 425 and then lower the temperature to 375 for an additional 13 minutes or until a toothpick inserted comes out clean.