Sour Cream Blueberry Muffins
Recipe: #11971
January 27, 2014
"This is my go-to blueberry muffin recipe, it never fails me. Around the holidays I use whole cranberries instead of the blueberries, but I have used half of each."
Ingredients
- FOR THE TOPPING
-
-
-
-
- FOR THE MUFFINS
-
-
-
-
Nutritional
- Serving Size: 1 (102.4 g)
- Calories 270.4
- Total Fat - 4.5 g
- Saturated Fat - 2.6 g
- Cholesterol - 29.3 mg
- Sodium - 235.4 mg
- Total Carbohydrate - 55 g
- Dietary Fiber - 1.1 g
- Sugars - 35.3 g
- Protein - 3.5 g
- Calcium - 90.9 mg
- Iron - 0.5 mg
- Vitamin C - 1.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat the oven to 375°.
Step 2
For the topping - in a medium bowl, combine all the topping ingredients together. Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
Step 3
For the muffins - butter a 12-cup muffin pan.
Step 4
In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda, salt, cinnamon and lemon zest.
Step 5
In a large bowl, using a handheld mixer, beat the egg at medium speed until frothy. Add the sugar and melted butter, beat until pale yellow, 1 minute. Beat in the sour cream and vanilla until blended. Using a spatula gently mix in the dry ingredients almost blended.
Step 6
In a bowl, toss the blueberries with 1 tablespoon of flour. Using a spatula, fold the blueberries into the batter.
Step 7
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.
Step 8
Remove the muffins from the pan and let cool on a rack.
Tips
No special items needed.