Blueberry-Sour Cream Muffins

  • Active Time 20m
  • Total Time 50m
  • Rating ****

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)


Preheat the oven to 375 degrees F. 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 3/4 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.

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Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10611

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