Blueberry-Sour Cream Muffins

Ingredients

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

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