Blueberry-Sour Cream Muffins

By smleonard

Ingredients

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

Details

Cooking time 50mins
Adapted from delish.com

Preparation

Step 1

Make the Topping: Preheat oven to 375 degrees F. 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.

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 four. Using a rubber spatula, fold the blueberries into the batter.

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.

Yield: 1 dozen muffins