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Sour Cream Blueberry Muffins
Sour Cream Blueberry Muffins
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Blueberry muffins with a moist sour cream base topped with a buttery crumb coating - a delectable and easy treat.
Ingredients:
  • cooking spray
  • 0.5 cup all-purpose flour
  • 0.25 cup brown sugar
  • 0.25 cup butter, softened
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 0.5 cup granulated sugar
  • 1 cup sour cream
  • 2 cups blueberries
  • 1 tablespoon all-purpose flour
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) while preparing a muffin tin by greasing with cooking spray or lining with paper liners.
  • Prepare the topping by mixing flour, brown sugar, cinnamon, and salt in a small bowl. Use 2 knives or a pastry blender to cut the butter into the mixture until it becomes crumbly. Set the topping aside.
  • For muffins: Combine 2 cups of flour, baking powder, cinnamon, and salt in a large bowl, creating a well in the center. In another bowl, whisk together eggs, granulated sugar, and brown sugar. Mix in sour cream, oil, and vanilla until blended. Add this mixture to the well and stir until just combined without overmixing. Coat blueberries with 1 tablespoon of flour in a separate bowl and gently fold into the batter.
  • Fill each prepared muffin cup with batter up to 3/4 full, then generously sprinkle each muffin with approximately 1 tablespoon of topping.
  • Bake in the oven until muffin tops spring back when lightly pressed and they turn lightly brown, for about 18 to 22 minutes. Test by inserting a toothpick into the center of a muffin - it should come out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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