Recipe - Blueberry Sour Cream Muffins

I hope that the picture I took of the muffin shows just how delicious it looked as well as how amazing it smelled and tasted. I realize that I fill my posts with pictures but the pictures are not quite of the highest caliber. I will try to rectify this but apologies for the in-action shots when I can only manage to get a quick photo before continuing cooking/baking. Also, I sometimes like to cook at night without adequate lighting for pictures afterward.

Anyhow, enough about the pictures. This recipe is adapted from one found in the December 2009 issue of Food and Wine. The main things changed were some portions because of there being too much or little of something. I ended up making two batches of these, and they were all quite delectable. These are great breakfast foods or even snacks. Also, blueberries are in season so give these a try!

Step 1: Ingredients (serving size: 12 muffins)
Topping

• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1 tbsp butter, softened
• 2 tbsps & 2 tsps flour

Dough

• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup sugar
• 3/4 tsp lemon zest
• 1 tsp vanilla extract
• 1 large egg
• 1 tbsp butter, melted
• 1 cup sour cream (rounded)
• 1 cup blueberries
• 1.5 cups & 1 tbsp flour
• 2 tsps baking powder

Step 2: Making the topping
I started off with the topping first because it needs to be refrigerated. Combine all ingredients into a bowl and rub with your fingers until fine crumbs form. Stick the mixture in the fridge while you work on the dough.


Step 3: Prepping the ingredients
I want to bring up that you should start the zest first because it will just make everything go easier once you have it set and can add it altogether with the other ingredients. It certainly saved me time. You then can also prep the dry ingredients by combining the 1.5cups of flour with all the baking powder, baking soda, and salt.


Step 4: Starting the mixture
In a separate bowl and using a hand mixer on the lowest setting, beat the egg until it is frothy. Melt your butter and add that in with the sugar. You want to mix these until the batter is a pale yellow. After that, add the sour cream, vanilla, and zest. At this point, you can heat up your oven to 375°F and either grease a muffin pan or put in cupcake cups in the holes for the batter.




Step 5: Completing the batter
Next, add in the dry ingredients, remembering to keep the hand mixer on low. You want to mix until the batter is nearly to the point of being completely smooth. Then toss the blueberries in the remaining reserved 1 tbsp of flour you had. This helps it not sink through the dough. Fold the blueberries into the batter. If you don't know what folding is, it is what it sounds like. Put some of the blueberries in the center and then scoop the batter over it from the sides so you are folding dough over the fruits. This, instead of stirring, allows for fluffier muffins.



Step 6: Finishing
Fill up your muffin spots 3/4s of the way and top with the crumb mixture you had formed earlier. Pop those into the oven for about 25 minutes. Remember to test the muffins' completion before pulling the entire pan out by sticking a toothpick in through the middle of one. If it comes out clean, it's done! Enjoy!