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Blueberry–Sour Cream Muffins
© Quentin Bacon

Blueberry-Sour Cream Muffins

  • ACTIVE: 20 MIN
  • TOTAL TIME: 50 MIN
  • SERVINGS: Makes 1 dozen muffins
  • MAKE-AHEAD
  • VEGETARIAN

Some little rituals, like baking on Sunday for the week, provide cookbook author Eugenia Bone a kind of stress-free reprieve, and at the same time let her stock up on fuel for the family, like these muffins.

Topping

  1. 1/2 cup light brown sugar
  2. 1/3 cup all-purpose flour
  3. 2 tablespoons unsalted butter, softened
  4. 1 teaspoon cinnamon

Muffins

  1. 1 1/2 cups plus 1 tablespoon all-purpose flour
  2. 2 teaspoons baking powder
  3. 1/4 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 large egg
  6. 3/4 cup sugar
  7. 1 tablespoon unsalted butter, melted
  8. 1 rounded cup sour cream
  9. 1 teaspoon pure vanilla extract
  10. 3/4 teaspoon finely grated lemon zest
  11. 1 rounded cup frozen blueberries
  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.
  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 handheld 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 comes out clean. Remove the muffins from the pan and let cool on a rack.
Make Ahead The muffins can be stored in an airtight container for up to 3 days.
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