Healthy Sour Cream Blueberry Muffins

Any muffin is worth eating in our eyes, but if you want a muffin without a junk-guilt, these Healthy Sour Cream Blueberry Muffins are the answer.

Healthy Sour Cream Blueberry Muffins are a delicious treat that are not only tasty but also nutritious. These muffins are made with wholesome ingredients such as fresh blueberries, whole wheat flour, and low-fat sour cream, which provide essential vitamins and minerals while keeping the calorie count low.

The tangy sour cream and sweet blueberries create a mouthwatering flavor that’s hard to resist. The muffins are moist, fluffy, and satisfying, making them a perfect snack or breakfast option for those seeking a healthier alternative to regular baked goods.

With very little processed sugar, and using low fat sour cream, they are a delicious addition to a lunch box or after school snacking.

Making a large batch to freeze for later snacking and afternoon tea throughout the week works a treat. The kids will love these sweet goodies and you can know they are of nutritional value as well!

Healthy Sour Cream Blueberry Muffins

Recipe by Stay at Home Mum

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Course: DessertCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

12

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

180

kcal

Total time

35

minutes

Moist and fluffy muffins made with low-fat sour cream and blueberries, perfect for a healthy snack.

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Ingredients

• 2 cups Plain Flour

• 2 tsp Baking Powder

• 1/3 cup Brown Sugar, tightly packed

• 1/3 cup Coconut Oil

• 2 Eggs, lightly beaten

• 2 cups Low-Fat Sour Cream

• 1 cup Blueberries, fresh or frozen

• 1 tsp Vanilla Essence

Directions

• Line a 12-hole muffin tin with patty cake liners and preheat the oven to 200°C (180°C for fan-forced ovens).
• In one bowl, mix together the plain flour, baking powder, and brown sugar.
• In another bowl, combine the coconut oil, vanilla essence, lightly beaten eggs, and sour cream.
• Add the dry mixture to the wet mixture and fold together. Be careful not to overmix; just ensure no dry spots remain.
• Add the blueberries all at once, stirring gently to distribute them through the batter.
• Divide the batter evenly into the 12 muffin cups and bake for 20-25 minutes or until golden brown.
• Allow the muffins to cool slightly before serving.

Notes

• Healthy Sour Cream Blueberry Muffins are suitable for freezing.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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