Blueberry-Sour Cream Muffins
Recipe from Food & Wine

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.


Quentin Bacon

by 3  people


add your rating
add a comment
Yield: 1 dozen muffins
Prep Time: 30 mins
Total Time: 50 mins
Recent Activity:
 
savings in
 
Ingredients
    Topping:
    • see savings
      On Sale
      1/2  cup 
      light brown sugar
    • see savings
      On Sale
      1/3  cup 
      all-purpose flour
    • see savings
      On Sale
      2   tablespoons 
      unsalted butter, softened
    • see savings
      On Sale
      1   teaspoon 
      cinnamon
    Muffins:
    • see savings
      On Sale
      1   
      large egg
    • see savings
      On Sale
      3/4  cup 
      sugar
    • see savings
      On Sale
      1   tablespoon 
      unsalted butter, melted
    • see savings
      On Sale
      1   cup 
      sour cream, (rounded )
    • see savings
      On Sale
      1   teaspoon 
      pure vanilla extract
    • see savings
      On Sale
      3/4  teaspoon 
      finely grated lemon zest
    • see savings
      On Sale
      1   cup 
      frozen blueberries, (rounded )
    • see savings
      On Sale
      1 1/2  cups 
      plus 1 tablespoon all-purpose flour
    • see savings
      On Sale
      2   teaspoons 
      baking powder
    • see savings
      On Sale
      1/4  teaspoon 
      baking soda
    • see savings
      On Sale
      1/2  teaspoon 
      salt

    Directions
    Make the Topping:

    1.
    Preheat the oven to 375 degrees . 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.
    Make the Muffins:

    1.
    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.
    2.
    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:

    1.
    The muffins can be stored in an airtight container for up to 3 days.
    Add Your Review
     Articles
    8 Unique Ice Cream Sandwich Recipes
    ...Not much tastes better on a sweltering summer day than a snack or dessert of a bowl of ice cream.... Things only get better when you serve that ice cream between a couple of wafers or cookies. Take your ice... cream sandwich to the next level by skipping the usual vanilla and chocolate supermarket version for one... read more...
    8 Warm, Sweet & Healthy Muffins: Chase the Winter Blahs Away!
    ...'Tis the season for healthy muffin recipes! Huh? What with all the cookies, cakes and myriad other... healthy New Year's resolutions. Hence: 'tis the season for healthy muffin recipes! You know, muffins can.... Lemon-Raspberry Muffins Speaking of chasing the winter blues away: we just have to give thanks... read more...
    Whole Grain Banana Muffins: A Kid and Adult-Friendly Snack
    ... Muesli Bars are my current favorite) and healthy banana muffins on hand. Plus, this stash makes it easier... bananas each week in the hopes that there will be some ripe ones left to make banana muffins. Last week, I... totally lucked out and planned out a version of this Banana Muffin recipe. I've found that if you stick... read more...
    how tos

    shop our favorite products