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Wednesday
Nov162011

Blueberry-sour cream muffins

This is Week #46 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

I feel like a bit of a two-timer. I've had a favorite muffin for years, and now I'm suddenly dreaming of another. My old muffin still has a special place in my heart, but this new one gives me butterflies. I'm one of those people who goes to a restaurant and doesn't stray much from the usual order. When I find something I love, I stick with it! So when it was time to make this muffin recipe, I almost felt like it was a waste of time. Like any other muffin than my usual would be a huge disappointment.

And I could not have been more wrong! I am now feeling inspired to order something besides the Spinach Veggie Wrap (for the 273rd consecutive time) at Jason's Deli!

First, make the topping:

Preheat your oven to 375 degrees F.

In a medium bowl, combine:

1/2 cup light brown sugar

1/2 cup all-purpose flour

2 tablespoons unsalted butter, softened

1 teaspoon cinnamon

Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

Now make the mufins:

Spray a 12-cup muffin pan with cooking spray. 

In a medium bowl, whisk together:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

In a large bowl, using a hand-held mixer, beat 1 large egg at medium speed until frothy. 

Add:

3/4 cup sugar

1 tablespoon unsalted butter, melted

Beat until pale yellow, 1 minute.

Beat in, until blended:

1 rounded cup sour cream

1 teaspoon pure vanilla extract

3/4 teaspoon finely grated lemon zest

Add the dry ingredients and beat at low speed until almost blended. 

In a small bowl, toss together:

1 rounded cup frozen blueberries (I used fresh, and mmmm!)

1 tablespoon flour

Gently fold the blueberries into the batter.

Fill the muffin cups three-fourths full of batter and sprinkle with the topping.

Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan and allow them to cool on a rack.

You'll be two-timing your favorite muffin in no time!

Blueberry Sour Cream Muffins

The sour cream makes these muffins so moist and tasty! (source: Food & Wine Annual Cookbook 2010)

Serves: 12

Total time: 50 min

Blueberry Sour Cream Muffins


Ingredients:

  • 1/2 cup light brown sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon cinnamon
  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup sugar
  • 1 tablespoon unsalted butter, melted
  • 1 rounded cup sour cream
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon finely grated lemon zest
  • 1 rounded cup frozen blueberries
Instructions:
  1. MAKE THE TOPPING: Preheat the oven to 375 degrees F. 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.
  2. MAKE THE MUFFINS: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 ½ cups of flour with the baking powder, baking soda and salt. In a large bowl, using a hand-held 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; sprinkle with the topping. Bake for 25 minutes, or until a cake tester comes out clean. Remove the muffins from the pan; let cool on a rack.

 

 

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Reader Comments (15)

These muffins look DIVINE. I love adding sour cream in my muffins!

Ooo these look so delicious, what a great recipe and pictures!! Can I steal 1?? (or 2 or 3...) xoxo

11.16.2011 | Unregistered CommenterKelly

Blueberry muffins are one of my favorites! And these look so heavenly!

11.16.2011 | Unregistered Commentersteph

Absolutely enticing! Texturally, colorfully, artfully crafted muffins! These almost pop out of the computer screen they look so good.

I can see why you may have gone with this muffin it looks delish. BTW what is your favorite muffin. Love this one though.

11.16.2011 | Unregistered CommenterSuzi

Looks good, I'd cheat on my muffin too for this.

11.16.2011 | Unregistered CommenterKim Bee

Oh these look so good. Why do crumbs make everything seem so much better!

I don't even like blueberry muffins and I want to make these. Yum!

Gosh, these are stunning muffins...and the sour cream must make them moist and delectable!

11.17.2011 | Unregistered CommenterLiz

Wow those are gorgeous! I love blueberry muffins they are my fav

11.17.2011 | Unregistered CommenterRavieNomNoms

These muffins look absolutely scrumptious...like the photo of perfection for what I want in a blueberry muffin! I love that they have streusel!

11.18.2011 | Unregistered CommenterAmy

These muffins are so pretty. I'm saving this for Thanksgiving breakfast!

11.18.2011 | Unregistered CommenterKristi Rimkus

These look delicious! Great photos!

these look amazing. and they're o so gooooood ! wonder if you can also bake this as a cake in a pan ?!

04.12.2012 | Unregistered Commenterkerstin

These muffins are SO good! I use them to bribe my husband's boss when my husband needs a day off. No joke.

11.26.2013 | Unregistered CommenterJennifer

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