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Sour Cream Blueberry Muffins Recipe

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This recipe for Sour Cream Blueberry Muffins is from Eden Ward Relief Society Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crumb Topping:
¾ cup all-purpose flour
⅔ cup granulated sugar
4 tablespoons butter softened, slightly melted
1 teaspoon cinnamon

Muffins:
2 cups all-purpose flour, plus 1 tablespoon divided
3 teaspoons baking powder
½ teaspoon salt
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla
½ cup vegetable oil
1 cup sour cream
2 ¼ cups fresh blueberries
Directions:
Directions:
1) Preheat oven to 400ºF
2) To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar, and cinnamon with a fork and set aside.
3) In a large bowl, whisk together 2 cups flour, baking powder, salt, and set aside.
4) In another bowl, whisk together eggs and sugar until combined. Add in oil, sour cream, and vanilla, and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over-mix.
5) In a small bowl, add 1 1/2 cup blueberries and toss with 1 tablespoon flour and gently fold into the batter. Fill each muffin tin about 2/3 full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.
6) Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean. Sprinkle with powdered sugar if desired.
Number Of Servings:
Number Of Servings:
16 muffins
Preparation Time:
Preparation Time:
30 mins

 

 

 

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