Blueberry-Sour Cream Muffins

Blueberry-Sour Cream Muffins
Photo by Quentin Bacon

Ingredients

  • 1 tablespoon(s) unsalted butter
  • 0.25 teaspoon(s) baking soda
  • 0.3333 cup(s) all-purpose flour
  • 1 rounded cup frozen blueberries
  • 1 large egg
  • 1.5 cup(s) plus 1 tablespoon all-purpose flour
  • 0.75 teaspoon(s) finely grated lemon zest
  • + 8 more ingredients
    • 2 teaspoon(s) baking powder
    • 0.5 teaspoon(s) salt
    • 0.5 cup(s) light brown sugar
    • 1 rounded cup sour cream
    • 1 teaspoon(s) cinnamon
    • 0.75 cup(s) sugar
    • 1 teaspoon(s) pure vanilla extract
    • 2 tablespoon(s) unsalted butter

Make the topping: 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. Make the muffins: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the ba...

View full recipe at Food & Wine

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