Sour Cream Blueberry Muffins

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

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 3 teaspoons baking powder
• 1 cup sour cream
• 2 large eggs
• 1 tablespoon all-purpose flour
• 2 cups blueberries
• cooking spray
• 1 teaspoon cinnamon
• 0.25 teaspoon salt
• 0.25 cup butter, softened
• 0.5 teaspoon ground cinnamon
• 0.5 cup all-purpose flour
• 0.5 cup vegetable oil
• 0.25 cup brown sugar
• 0.5 cup brown sugar
• 0.5 cup granulated sugar

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.