Blueberry Sour Cream Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Topping1/4 C light brown sugar1/4 C flour1 Tbs softened butter1/2 tsp cinnamonMuffins1 1/2 C flour2 tsp baking powder1/2 tsp salt1/4 tsp baking soda1 large egg3/4 C sugar1 Tbs unsalted butter, melted1 C sour cream1 tsp vanilla extract3/4 tsp finely grated lemon zest1 C blueberries
Make the topping
Preheat oven to 375 degrees.
Combine brown sugar, butter, flour and cinnamon. Rub with your fingers to form course crumbs. Refrigerate until ready to use.
Make the muffins
Butter a 12 cup muffin pan. In a medium bowl, whisk the 1 1/2 C flour with baking powder, baking soda and salt. In a large bowl, using a hand mixer, beat the egg until frothy. Add the butter and sugar 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. Using a spatula, fold in blueberries.
Fill muffin cups three quarters full, and sprinkle with the topping. Bake for 25 minutes, or until a cake tester comes out clean. Remove from the pan and cool on a rack.
Can be stored in an airtight container for up to 3 days.
Number of Servings: 12
Recipe submitted by SparkPeople user RACHELPLANCK.
Preheat oven to 375 degrees.
Combine brown sugar, butter, flour and cinnamon. Rub with your fingers to form course crumbs. Refrigerate until ready to use.
Make the muffins
Butter a 12 cup muffin pan. In a medium bowl, whisk the 1 1/2 C flour with baking powder, baking soda and salt. In a large bowl, using a hand mixer, beat the egg until frothy. Add the butter and sugar 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. Using a spatula, fold in blueberries.
Fill muffin cups three quarters full, and sprinkle with the topping. Bake for 25 minutes, or until a cake tester comes out clean. Remove from the pan and cool on a rack.
Can be stored in an airtight container for up to 3 days.
Number of Servings: 12
Recipe submitted by SparkPeople user RACHELPLANCK.
Nutritional Info Amount Per Serving
- Calories: 204.8
- Total Fat: 6.6 g
- Cholesterol: 31.3 mg
- Sodium: 319.4 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 1.0 g
- Protein: 3.1 g
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