BLUEBERRY SOUR CREAM MUFFINS
Steps:
- MAKE THE TOPPING 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. MAKE THE MUFFINS 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. 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Konner T
[email protected]I'm not much of a baker, but these muffins were so easy to make. They turned out perfectly and they were so delicious. I'll definitely be making them again.
Joseph Roma
[email protected]These muffins are a delicious and easy way to start your day. They're also a great way to use up leftover blueberries.
adeboye daniel
[email protected]I've been making these muffins for years and they're always a favorite. They're so easy to make and they always turn out perfectly. I love the way the blueberries burst in your mouth when you take a bite.
Munirmunna Munirmunna
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're also great for packing in lunches. I always have a batch of these muffins in my freezer.
MJ SARKAR
[email protected]I made these muffins for my kids' school bake sale and they were a huge hit! They sold out in minutes. I'll definitely be making them again for the next bake sale.
adreinna
[email protected]These muffins were easy to make and turned out great! I followed the recipe exactly and they were perfect. I love the combination of blueberries and sour cream.
BOY WONDER
[email protected]I'm not a fan of blueberries, but I decided to give these muffins a try anyway. I'm glad I did! The muffins were delicious, and the blueberry flavor was not overpowering. I'll definitely be making these again.
Mina Yadav
[email protected]These muffins are the perfect combination of sweet and tart. The blueberries add a nice pop of flavor, and the sour cream makes them extra moist. I'll definitely be making these again soon.
Rogelio Torres
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them, and I got several requests for the recipe. Thanks for sharing!
Beaudelaire Yemeli
[email protected]I followed the recipe exactly, but my muffins didn't turn out as light and fluffy as I expected. They were still tasty, but not what I was hoping for.
Shah iqbal Iqbal
[email protected]These muffins were a bit too dense for my taste, but the flavor was still good. I think I'll try a different recipe next time.
Basitsana Nkadimeng
[email protected]I've made these muffins countless times and they never disappoint. They're always a crowd-pleaser, and they're also really easy to make. I highly recommend them!
SM Zahedul islam
[email protected]I'm not usually a muffin person, but these blueberry sour cream muffins changed my mind. They're light and airy, with just the right amount of sweetness. And the glaze on top is the perfect finishing touch.
Eddie Ramey IV (Fortnite Champ)
[email protected]These muffins were a hit with my family! They're so moist and fluffy, and the blueberry-sour cream combo is divine. I'll definitely be making these again.