Sour Cream Blueberry Muffins
Recipe information
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Cooking:
25 min.
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Servings per container:
16
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Source:

Ingredients for - Sour Cream Blueberry Muffins

1. Cooking spray -
2. All-purpose flour - ½ cup
3. Brown sugar - ¼ cup
4. Ground cinnamon - ½ teaspoon
5. Salt - ¼ teaspoon
6. Butter, softened - ¼ cup
7. All-purpose flour - 2 cups
8. Baking powder - 3 teaspoons
9. Cinnamon - 1 teaspoon
10. Salt - ¼ teaspoon
11. Large eggs - 2
12. Granulated sugar - ½ cup
13. Brown sugar - ½ cup
14. Sour cream - 1 cup
15. Vegetable oil - ½ cup
16. Vanilla extract - 1 teaspoon
17. Blueberries - 2 cups
18. All-purpose flour - 1 tablespoon

How to cook deliciously - Sour Cream Blueberry Muffins

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease 16 muffin cups with cooking spray or line with paper liners.

2. Stage

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. Stage

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. Stage

Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle each muffin with about 1 tablespoon topping.

5. Stage

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.