Blueberry-Sour Cream Muffins

• MAKE-AHEAD
• VEGETARIAN

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.