Healthy Sour Cream Blueberry Muffins


Servings 12
Time Needed Prep
Ingredients 8
Difficulty Easy

Rating (click to rate)

3.9 based on 14 ratings.


  • 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

Nutrition Information

Qty per
73g serve
Qty per
Energy 162.2304kcalcal 222.63983588709kcalcal
Protein 4.3558333333333gg 5.9778069861435gg
Fat (total) 12.317791666667gg 16.904545110892gg
 - saturated 8.5711666666667gg 11.76279624551gg
Carbohydrate 8.3316666666667gg 11.434114070684gg
 - sugars 1.2866666666667gg 1.7657803685873gg
Dietary Fibre 0.51gg 0.69990776267837gg
Sodium 40.559166666667mgmg 55.662109015227mgmg

Nutritional information does not include the following ingredients: Brown sugar

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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 I Stay at Home Mum

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.

Healthy Sour Cream Blueberry Muffins I Stay at Home Mum

With very little processed sugar, and using low fat sour cream, they are a delicious addition to both lunch boxes and 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!


  1. Lay a 12 hole muffin tin with patty cake liners and preheat oven to 200 degrees, or 180 if you have a fan forced oven.

  2. In one bowl, mix together the flour, baking powder and brown sugar. Meanwhile in another bowl, combine the coconut oil, vanilla essence, beaten eggs, and sour cream.

  3. To the wet mixture, add the dry mixture, and fold together. Do not over mix, but ensure no dry spots remain.

  4. Add the blueberries all at once, stirring only slightly to distribute them through the batter.

  5. Divide batter into 12 muffin pans and bake for 20-25 minutes or until golden brown. Serve slightly cooled.

Avatar photo
About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

Ask a Question

Close sidebar