Sour Cream Blueberry Muffins
Description
These blueberry muffins with a buttery crumb topping feature sour cream, which adds incredible moistness to these easy and delicious baked treats.
Ingredients
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cooking spray
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1/2 cup all-purpose flour
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1/4 cup brown sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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1/4 cup butter, softened
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2 cups all-purpose flour
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3 teaspoons baking powder
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1 teaspoon cinnamon
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1/4 teaspoon salt
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2 large eggs
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1/2 cup granulated sugar
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1/2 cup brown sugar
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1 cup sour cream
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1/2 cup vegetable oil
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1 teaspoon vanilla extract
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2 cups blueberries
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1 tablespoon all-purpose flour
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease 16 muffin cups with cooking spray or line with paper liners.
2
Make topping: Combine flour, brown sugar, cinnamon, and salt in a small bowl. Cut butter into flour mixture with 2 knives or a pastry blender until crumbly. Set topping aside.
3
Make muffins: Whisk together 2 cups flour, baking powder, cinnamon, and salt in a large bowl, making a well in the center. Whisk together eggs, granulated sugar, and brown sugar in a separate bowl. Stir in sour cream, oil, and vanilla until well combined. Pour into well and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into batter.
4
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle each muffin with about 1 tablespoon topping.
5
Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of muffins should come out clean. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.