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Blueberry Lime Oatmeal Muffins

Serves Makes 12 muffins     adjust servings


  • 1 cup quick-cooking oats
  • 1 cup regular or light sour cream
  • 4 tablespoons butter
  • 1/4 cup vegetable oil
  • 2 large eggs, beaten
  • 1/2 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 fresh or frozen blueberries (if frozen, do not thaw)


  1. Line a muffin tin with paper liners, or spray with nonstick spray. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. 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.