Blueberry-Sour Cream Muffins

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Serving Size: 12
Prep Time:
Total Time:

Topping

  • 0.5 cup light brown sugar
  • 1 tsp cinnamon
  • 2 Tbsp unsalted butter, softened
  • 0.33 cup all-purpose flour

1. Make the topping: Preheat the oven to 375°. In a medium bowl, combine the brown sugar, flour, butter and cinnamon. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

Muffins

  • 0.75 tsp finely grated lemon zest
  • 1 tsp pure vanilla extract
  • 1 cup sour cream
  • 1 Tbsp unsalted butter, melted
  • 0.75 cup sugar
  • 1 large egg
  • 0.5 tsp salt
  • 0.25 tsp baking soda
  • 2 tsp baking powder
  • 1.5 cup plus 1 tablespoon all-purpose flour
  • 1 cup frozen blueberry

2. Make the muffins: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter and beat until pale yellow, 1 minute. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tablespoon of flour. Using a rubber spatula, fold the blueberries into the batter.

3. Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

MAKE AHEAD: The muffins can be stored in an airtight container for up to 3 days.