Blueberry-Sour Cream Muffins
Some little rituals, like baking on Sunday for the week, provide cookbook author Eugenia Bone a kind of stress-free reprieve, and at the same time let her stock up on fuel for the family, like these muffins.
Ingreadient :
Topping
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1 teaspoon cinnamon
Muffins
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup sugar
- 1 tablespoon unsalted butter, melted
- 1 rounded cup sour cream
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon finely grated lemon zest
- 1 rounded cup frozen blueberries
Direction :
Topping
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1 teaspoon cinnamon
Muffins
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup sugar
- 1 tablespoon unsalted butter, melted
- 1 rounded cup sour cream
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon finely grated lemon zest
- 1 rounded cup frozen blueberries
