Blueberry Sour Cream Muffins

Ingredients

TOPPING

1/2 cup light brown sugar
1/3 cup all-purpose flour
2 tablespoons unsalted butter, softened
1 teaspoon cinnamon

MUFFINS
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 rounded cup sour cream
1 teaspoon pure vanilla extract
3/4 teaspoon finely grated lemon zest
1 rounded cup frozen blueberries

Directions

1. Make the topping: Preheat the oven to 375°. 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.

2. Make the muffins: 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.

3. Fill the muffin cups three-fourths 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.

I wanted to make these muffins for BP II to take in the morning for his breakfast. Not because I am a good GF or anything but because the cafeteria has these amazing muffins and I am determined to make better muffins. So far I have been unsuccessful. I tried about a month ago and the result was lack luster muffins. They were heavy, very bland and blue from the enormous amount of blueberries I put in the batter. BP II ate a couple but then kept “forgetting” his morning muffin. The rest ended up in the trash. Then, I saw in Food and Wine magazine a sour cream blueberry muffin recipe. I ripped the page out of the magazine and vowed to try it soon.

That day came a couple Saturday’s ago. I was just in the mood to bake. I dug the magazine clipping from the pile a junk that accumulates in one’s New York apartment. I made the topping and put aside and was getting ready to make the batter. Cracked the egg in the bowl, carefully balanced the bowl on the edge of my sink, went to get the hand mixer and was inserting the beaters when all of a sudden my left hand hit the bowl and the result was the mixing bowl doing a triple back flip onto my bedroom floor. (NY apartment people) I picked the bowl up, it landed right side up, and everything appeared to be in place. The egg was fine and I was thanking the good lord for how lucky I was. I finished the batter and popped the muffins into the oven.

This also happened to be the day that I put all my Christmas decorations away. I piled them nicely next to the closet they were to be stored in. I very nicely asked BP II to put the decorations away because it was too tall for me to reach. He walks over in his barefeet and all of a sudden screams ewwwww… what is that on the floor? Haha. It was egg white. As it turns out I was not as lucky as I had previously thought.

Oh yes, the muffins. I thought they were pretty good. The topping is supper yummy. The actual muffin is a but bland but very moist. Merrill Cafeteria wins again!