Preheat oven to 425. Place 12 muffin-cup liners in muffin cups. Lightly coat liners with cooking spray.
Combine oats, brown sugar, 1 T flour and cinnamon in a bowl. Drizzle with 1 T melted butter & toss with fork.
Lightly spoon 2 C flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt and baking soda in a bowl, stirring well with a whisk.
Place remaining 2 T butter, sour cream, granulated sugar, oil, vanilla and egg in a bowl. Stir with a whisk. Add sour cream mixture to flour mixture and stir just until combined. Fold in blueberries. Divide batter evenly among prepared muffin cups. Sprinkle evenly with topping. Bake at 425 for 5 minutes. Reduce temp to 375 and bake an additional 13-14 min. until a wooden pick inserted in center comes out clean. Cool muffins in pan for 5 min. Remove from pan & cool completely on wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (100g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 89 (37%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 12.2mg||4 %|
|Sodium 3125.4mg||108 %|
|Potassium 190.2mg||5 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 30.6g|
|Protein 5.4g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 240
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