Vegetarian

Blueberry Sour Cream Muffins is for Breakfast.

Blueberry Sour Cream Muffins takes 20 minutes to prepare.

Blueberry Sour Cream Muffins takes 20 minutes to cook.

Blueberry Sour Cream Muffins makes 12 servings.

The ingredients for Blueberry Sour Cream Muffins are:

Topping
1/4 C light brown sugar
1/4 C flour
1 Tbs softened butter
1/2 tsp cinnamon
Muffins
1 1/2 C flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 large egg
3/4 C sugar
1 Tbs unsalted butter, melted
1 C sour cream
1 tsp vanilla extract
3/4 tsp finely grated lemon zest
1 C blueberries

Here is how you make Blueberry Sour Cream Muffins:

Make the toppingPreheat oven to 375 degrees. Combine brown sugar, butter, flour and cinnamon. Rub with your fingers to form course crumbs. Refrigerate until ready to use.Make the muffinsButter a 12 cup muffin pan. In a medium bowl, whisk the 1 1/2 C flour with baking powder, baking soda and salt. In a large bowl, using a hand mixer, beat the egg until frothy. Add the butter and sugar until pale yellow. Beat in the sour cream, vanilla and lemon zest until blended. Add the dry ingredients and beat at low speed until almost blended. Using a spatula, fold in blueberries.Fill muffin cups three quarters full, and sprinkle with the topping. Bake for 25 minutes, or until a cake tester comes out clean. Remove from the pan and cool on a rack. Can be stored in an airtight container for up to 3 days.Number of Servings: 12Recipe submitted by SparkPeople user RACHELPLANCK.

The nutritional information for Blueberry Sour Cream Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 204.8

• Total Fat: 6.6 g
• Cholesterol: 31.3 mg
• Sodium: 319.4 mg
• Total Carbs: 33.7 g
• Dietary Fiber: 1.0 g
• Protein: 3.1 g

The dietary needs meet for Blueberry Sour Cream Muffins is Vegetarian