Blueberry Lime Oatmeal Muffins

5 from 1 vote

These blueberry lime muffins are soooooo good. The oatmeal gives them just the right amount of thickness without being dense. And the lime is just a hint

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 232kcal

Author: The Food Charlatan

Ingredients

1 cup quick-cooking oats
1 cup sour cream regular or light
4 tablespoons butter
1/4 cup vegetable oil
2 large eggs beaten
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1 tablespoon lime zest or more if you want
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 cup blueberries fresh or frozen - if frozen, do not thaw

Instructions

Line a muffin tin with paper liners, or spray with nonstick spray. Preheat oven to 400 F.
In a large bowl, stir together the oats and sour cream and allow to sit for five minutes to soften the oats. Melt the butter in a small bowl in the microwave, then add to the sour cream mixture.
Add the oil, beaten eggs, granulated sugar, brown sugar, vanilla extract and lime zest. In a medium bowl, stir together the flour, baking powder, cinnamon, nutmeg and salt. Add the dry ingredients to the wet ingredient and mix until the flour is just about 2 or 3 stirs from being mixed in. Add some blueberries, reserving some to poke into the top of the muffins if you want. Do not overmix the batter. Once you don't see huge streaks of flour anymore, you're done.
Fill the muffin cups 3/4 full and bake for 20-25 minutes or until lightly browned on top and when a knife inserted into the muffin comes out clean. Serve warm.

Notes

Source: Homesick Texan

Nutrition

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