Blueberry-sour cream muffins
11.16.2011 
This is Week #46 of my 2011 cooking challenge! Click on the above graphic to view all P&TC recipes. 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!
Sour Cream, blueberries in Muffins
Reader Comments (14)
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
Blueberry muffins are one of my favorites! And these look so heavenly!
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.
Looks good, I'd cheat on my muffin too for this.
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!
Wow those are gorgeous! I love blueberry muffins they are my fav
These muffins look absolutely scrumptious...like the photo of perfection for what I want in a blueberry muffin! I love that they have streusel!
These muffins are so pretty. I'm saving this for Thanksgiving breakfast!
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 ?!