Sour Cream Blueberry Muffins
Created by Mepps on January 27, 2014
- Servings: 12-14
- Prep Time: 15m
- Cook Time: 25m
- Recipe #11971
Ingredients
- FOR THE TOPPING
- 1 tablespoon all-purpose flour
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons butter, softened
- FOR THE MUFFINS
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Lemon zest (from one small lemon)
- 1 large egg
- 1 1/2 cups granulated sugar
- 2 tablespoons butter, melted
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 1/2 cups blueberries (fresh or frozen)
- 1 tablespoons all-purpose flour
How to Make
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Step 1: Preheat the oven to 375°.
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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.
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Step 3: For the muffins - butter a 12-cup muffin pan.
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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.
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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.
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Step 6: In a bowl, toss the blueberries with 1 tablespoon of flour. Using a spatula, fold the blueberries into the batter.
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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.
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Step 8: Remove the muffins from the pan and let cool on a rack.
Nutritional Facts
- 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