How To Make Blueberry-Sour Cream Muffins
These sour cream muffins are studded with juicy blueberries that are bursting with flavor in each bite, making these perfect for breakfast and dessert.
Preheat the oven to 375 degrees F. In a medium bowl, combine the brown sugar, flour, butter, and cinnamon. Rub with fingers to form coarse crumbs. Refrigerate until ready to use.
Butter a 12-cup muffin pan. In a medium bowl, whisk the 1½ 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. 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.
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.
- Calories: 210.49kcal
- Fat: 7.27g
- Saturated Fat: 4.19g
- Trans Fat: 0.12g
- Monounsaturated Fat: 1.89g
- Polyunsaturated Fat: 0.44g
- Carbohydrates: 34.16g
- Fiber: 0.88g
- Sugar: 20.23g
- Protein: 2.81g
- Cholesterol: 33.10mg
- Sodium: 177.37mg
- Calcium: 91.57mg
- Potassium: 71.26mg
- Iron: 1.08mg
- Vitamin A: 65.09µg
- Vitamin C: 1.54mg
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