Birthday Blueberry-Sour Cream Muffins

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This weekend we celebrated my friend Masha’s birthday in full gym style with a Sunday morning workout and post-party. It was the first time I’ve done an hour at the gym with a purple party hat on but we all made the most of the challenge. Post workout, we had blood orange mimosas and Blueberry-Sour Cream Muffins in tiny “muffin-top” cups. Fitting for the gym, right??

I made these Blueberry-Sour Cream Muffins for Masha because of her love of sour cream. They were a great birthday treat and the “muffin tops” were totally worth the laugh. I highly recommend surprising people with an unexpected picnic party. They make life that much more.

Blueberry-Sour Cream Muffins, Food & Wine Magazine

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

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.

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.

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.

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