Blueberry Sour Cream Muffins

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. 


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!