These blueberry muffins with a buttery crumb topping feature sour cream, which adds incredible moistness to these easy and delicious baked treats.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
274 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease 16 muffin cups with cooking spray or line with paper liners.
Step 2
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.
Step 3
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.
Step 4
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle each muffin with about 1 tablespoon topping.
Step 5
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.
