I feel like a bit of a two-timer. I’ve had a favorite muffin for years, and now I’m suddenly dreaming of another. My old muffin still has a special place in my heart, but this new one gives me butterflies. I’m one of those people who goes to a restaurant and doesn’t stray much from the usual order. When I find something I love, I stick with it! So when it was time to make this muffin recipe, I almost felt like it was a waste of time. Like any other muffin than my usual would be a huge disappointment.
And I could not have been more wrong! I am now feeling inspired to order something besides the Spinach Veggie Wrap (for the 273rd consecutive time) at Jason’s Deli!
First, make the topping:
Preheat your oven to 375 degrees F.
In a medium bowl, combine:
1/2 cup light brown sugar
1/2 cup all-purpose flour
2 tablespoons unsalted butter, softened
1 teaspoon cinnamon
Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.
Now make the mufins:
Spray a 12-cup muffin pan with cooking spray.
In a medium bowl, whisk together:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, using a hand-held mixer, beat 1 large egg at medium speed until frothy.
Add:
3/4 cup sugar
1 tablespoon unsalted butter, melted
Beat until pale yellow, 1 minute.
Beat in, until blended:
1 rounded cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated lemon zest
Add the dry ingredients and beat at low speed until almost blended.
In a small bowl, toss together:
1 rounded cup frozen blueberries (I used fresh, and mmmm!)
1 tablespoon flour
Gently fold the blueberries into the batter.
Fill the muffin cups three-fourths full of batter and sprinkle with the topping.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan and allow them to cool on a rack.
You’ll be two-timing your favorite muffin in no time!
Blueberry Sour Cream Muffins
Ingredients
TOPPING
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 2 tbsp. unsalted butter softened
- 1 tsp. cinnamon
MUFFINS
- 1 1/2 cup all-purpose flour plus 1 tbsp.
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg
- 3/4 cup sugar
- 1 tbsp. unsalted butter melted
- 1 rounded cup sour cream
- 1 tsp. pure vanilla extract
- 3/4 tsp. lemon zest finely grated
- 1 rounded cup frozen blueberries
Instructions
- MAKE THE TOPPING: Preheat the oven to 375 degrees F. 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: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 ½ 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.
- Fill the muffin cups three-fourths full of batter; sprinkle with the topping. Bake for 25 minutes, or until a cake tester comes out clean. Remove the muffins from the pan; let cool on a rack.
Nutrition
These are sooooo gooood! My blueberry lovin’ son ate two right away. The only problem is he ate all the crumb topping from the remaining muffins. He said he can’t resist them.
So glad your son loved them so much, Maria! Tell him I agree that they’re irresistible!
Megan
These muffins are SO good! I use them to bribe my husband's boss when my husband needs a day off. No joke.
these look amazing. and they're o so gooooood ! wonder if you can also bake this as a cake in a pan ?!
These look delicious! Great photos!
These muffins are so pretty. I'm saving this for Thanksgiving breakfast!
These muffins look absolutely scrumptious…like the photo of perfection for what I want in a blueberry muffin! I love that they have streusel!
Wow those are gorgeous! I love blueberry muffins they are my fav
Gosh, these are stunning muffins…and the sour cream must make them moist and delectable!
I don't even like blueberry muffins and I want to make these. Yum!
Oh these look so good. Why do crumbs make everything seem so much better!
Looks good, I'd cheat on my muffin too for this.
I can see why you may have gone with this muffin it looks delish. BTW what is your favorite muffin. Love this one though.
Absolutely enticing! Texturally, colorfully, artfully crafted muffins! These almost pop out of the computer screen they look so good.
Blueberry muffins are one of my favorites! And these look so heavenly!
Ooo these look so delicious, what a great recipe and pictures!! Can I steal 1?? (or 2 or 3…) xoxo
These muffins look DIVINE. I love adding sour cream in my muffins!