Blueberry-Sour Cream Muffins

Food & Wine

What's This?
Serving size 12
Prep Time
Total Time



½ cup light brown sugar⅓ cup all-purpose flour2 Tbsp unsalted butter, softened1 tsp cinnamon


1. Make the topping: 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.



1 ½ cup plus 1 tablespoon all-purpose flour
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 large egg
¾ cup sugar
1 Tbsp unsalted butter, melted
1 cup sour cream
1 tsp pure vanilla extract
¾ tsp finely grated lemon zest
1 cup frozen blueberry


2. Make the muffins: 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.

Tags: Bread, Breakfast & Brunch, Snack, Vegetarian, Blueberry, Fruit, Dairy, American, Baking, Spring, Easter, Mother's Day

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