Blueberry Sour Cream Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Blueberry Sour Cream Muffins calories by ingredient
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Number of Servings: 12


    1/4 C light brown sugar
    1/4 C flour
    1 Tbs softened butter
    1/2 tsp cinnamon
    1 1/2 C flour
    2 tsp baking powder
    1/2 tsp salt
    1/4 tsp baking soda
    1 large egg
    3/4 C sugar
    1 Tbs unsalted butter, melted
    1 C sour cream
    1 tsp vanilla extract
    3/4 tsp finely grated lemon zest
    1 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.

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