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Blueberry Sour Cream Muffins

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PREP TIME
25 min
COOKING TIME
20 min
TOTAL TIME
55 min
SERVINGS
16 servings
Breakfast
Blueberry Sour Cream Muffins
Ingredients
  • cooking spray
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter, softened
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups blueberries
  • 1 tablespoon all-purpose flour
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2
To prepare the muffin tin, lightly coat 16 cups with cooking spray or line them with paper liners.
3
Create the topping mixture: In a small bowl, mix together flour, brown sugar, cinnamon, and salt.
4
Using a pastry blender or two knives, work the butter into the flour mixture until it resembles coarse crumbs.
5
Set the topping aside for later use.
6
In a large bowl, combine 2 cups of flour, baking powder, cinnamon, and salt to make the muffin base.
7
Make a well in the center of the dry ingredients and whisk together eggs, granulated sugar, and brown sugar in a separate bowl.
8
Mix the sour cream, oil, and vanilla into the wet ingredients until well combined.
9
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined without overmixing.
10
In a small bowl, toss 1 tablespoon of flour with the blueberries and then fold them into the batter.
11
Spoon the muffin batter into the prepared muffin cups, filling each 3/4 full.
12
Sprinkle a little over 1 tablespoon of the topping mixture onto each muffin.
13
Bake in the preheated oven for 18 to 22 minutes, or until the tops spring back when lightly pressed and the muffins are lightly browned.
14
Check if the muffins are done by inserting a toothpick into the center - it should come out clean.
15
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.