BLUEBERRY SOUR CREAM MUFFINS
Steps:
- MAKE THE TOPPING 1. 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. MAKE THE MUFFINS 2. 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 hand-held 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 come out clean. Remove the muffins from the pan and let cool on the rack.
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