Blueberry Sour Cream Muffins

Source: Food & Wine Magazine Dec. 2009

Ingredients

• ½ cup Light Brown Sugar
• ⅓ cup Flour
• 2 Unsalted Butter, Softened
• 1 teaspoon Cinnamon
• 1½ cups Flour
• 2 teaspoons Baking Powder
• ¼ teaspoon Baking Soda
• ½ teaspoon Salt
• 1 Large Egg
• ¾ cups Sugar
• 1 Unsalted Butter, Melted
• 1 cup Sour Cream
• 1 teaspoon Vanilla
• ¾ teaspoons Finely Grated Lemon Zest
• 1 cup Frozen Blueberries

Method

Topping

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.

Muffins

1. Butter a 12-cup muffin pan. In a medium bowl, whisk the 1½ cup flour with the baking powder, baking soda and salt.

2. 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.

3. Add the dry ingredients and beat at low speed until almost blended. In a bowl, toss the blueberries with the remaining 1 tbsp of flour. Using a rubber spatula, fold the blueberries into the batter.

Assembly

1. 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 muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

Notes

MAKE AHEAD The muffins can be stored in an airtight container for up to 3 days.