Blueberry Sour Cream Muffins Recipe

Name: Blueberry Sour Cream Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: TOPPING; 1/2 cup light brown sugar; 1/3 cup all-purpose flour; 2 tablespoons unsalted butter; 1 teaspoon cinnamon; MUFFINS; 1 1/2 cups plus 1 tablespoon all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg; 3/4 cup sugar; 1 tablespoon unsalted butter, melted; 1 rounded cup sour cream; 1 teaspoon pure vanilla extract; 3/4 teaspoon finely grated lemon zest; 1 rounded cup frozen blueberries

Servings: persons

TOPPING
1/2 cup light brown sugar
1/3 cup all-purpose flour
2 tablespoons unsalted butter
1 teaspoon cinnamon
MUFFINS
1 1/2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup sugar
1 tablespoon unsalted butter, melted
1 rounded cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated lemon zest
1 rounded cup frozen blueberries

1
MAKE THE TOPPING
2
1. 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.
3
MAKE THE MUFFINS
4
2. 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 hand-held 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.
5
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 come out clean. Remove the muffins from the pan and let cool on the rack.

633

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: TOPPING, 1/2 cup light brown sugar, 1/3 cup all-purpose flour, 2 tablespoons unsalted butter, and more.

Yes, Blueberry Sour Cream Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Sour Cream Muffins

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