Description
The sour cream brings moistness to these muffins which are bursting with fresh blueberries.
Ingredients
- cooking spray
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup butter, softened
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups blueberries
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
- Combine 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
- Whisk 2 cups flour
- baking powder
- 1 teaspoon cinnamon
- and 1/4 teaspoon salt together in a large bowl
- making a well in the center. Whisk eggs
- granulated sugar
- and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream
- vegetable oil
- and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
- Spoon batter into the prepared muffin cups
- filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
- 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 the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 55 mins
Servings: 16