Recipes Blueberry-Sour Cream Muffins 4.0 (3,744) 2 Reviews 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. More Breakfast Recipes By Eugenia Bone Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 20 mins Total Time: 50 mins Yield: 1 dozen muffins Ingredients Topping 1/2 cup light brown sugar 1/3 cup all-purpose flour 2 tablespoons unsalted butter, softened 1 teaspoon cinnamon Muffins 1 1/2 cups plus 1 tablespoon all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 large egg 3/4 cup sugar 1 tablespoon unsalted butter, melted 1 rounded cup sour cream 1 teaspoon pure vanilla extract 3/4 teaspoon finely grated lemon zest 1 rounded cup frozen blueberries Directions 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. 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. 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. Rate it Print