• 47c89474656ba23c46ae3120918906ba

Blueberry Sour Cream Muffins

Prep
Cook
Serves 12people
Ingredients
TOPPING
1/2
cup light brown sugar
1/3
cup all-purpose flour
2
tbsp unsalted butter, softened
1
tsp cinnamon
MUFFINS
1 1/2
cup plus 1 tablespoon all-purpose flour
2
tsp baking powder
1/4
tsp baking soda
1/2
tsp salt
1
large egg
3/4
cup sugar
1
tbsp unsalted butter, melted
1
rounded cup sour cream
1
tsp pure vanilla extract
3/4
tsp finely grated lemon zest
1
rounded cup frozen blueberries
Directions
1.
Preheat the oven to 375°.
2.
Make the topping: 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.
3.
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.
4.
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.
5.
Muffins can be made ahead and stored in an airtight container.

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