Sour Cream Blueberry Muffins

15m
Prep Time
25m
Cook Time
40m
Ready In

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."

Original is 12-14 servings
  • 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.

1 Reviews

ellie

Very good muffins - I did use light sour cream but otherwise made as directed making 16 muffins -- freezing 12 and eating the rest were quickly eaten for a morning snack. Thanks for sharing!

4.0

review by:
(12 Jul 2014)

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