Blueberry-Sour Cream Muffins

By Reneeb

Ingredients

• 1/2 cup(s) light brown sugar
• 1/3 cup(s) all-purpose flour
• 2 tablespoon(s) unsalted butter, softened
• 1 teaspoon(s) cinnamon
• 1 1/2 cup(s) all-purpose flour
• 1 tablespoon(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 1/4 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 large egg
• 3/4 cup(s) sugar
• 1 tablespoon(s) unsalted butter, melted
• 1 cup(s) (rounded) sour cream
• 1 teaspoon(s) pure vanilla extract
• 3/4 teaspoon(s) finely grated lemon zest
• 1 cup(s) (rounded) frozen blueberries

Details

Servings 1
Cooking time 50mins

Preparation

Step 1

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.
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.