Blueberry-Sour Cream Muffins
Need a vegetarian morn meal? Blueberry-Sour Cream Muffins could be a super recipe to try. This recipe serves 12. One portion of this dish contains around 3g of protein, 7g of fat, and a total of 229 calories. From preparation to the plate, this recipe takes around 50 minutes. Head to the store and pick up baking powder, butter, butter, and a few other things to make it today.
Instructions
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.