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Blueberry–Sour Cream Muffins

Source: © Food & Wine Magazine
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  20 Minutes
Total Time:  50 Minutes
  Makes 1 dozen muffins
Some little rituals, like baking on Sunday for the week, provide cookbook author Eugenia Bone a kind of stress-free reprieve, and at the same time let her stock up on fuel for the family, like these muffins.
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 cup  sour cream (rounded )
1 teaspoon  pure vanilla extract
3/4 teaspoon  finely grated lemon zest
1 cup  frozen blueberries (rounded )
Blueberry–Sour Cream Muffins Recipe at
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.

Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld 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.

Fill the muffin cups three-fourths full of batter and sprinkle with the topping. Bake for 25 minutes, or until a cake tester inserted in the center of a muffin comes out clean. Remove the muffins from the pan and let cool on a rack.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/10/2010
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Rating: 5
by: La Tanya Reviewed: 10/05/2012
Awesome muffins
My son loves blueberries and I made the blueberry sour cream muffins. They were a success. Moist and delicious. I made them in the mini muffin tins for 18 min and they were perfect. That recipe will become a part of the family menu.
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