Sour Cream Blueberry Muffins

Name: Sour Cream Blueberry Muffins
Total time: 55
Yield: 16
Ingredients: cooking spray; 0.5 cup all-purpose flour; 0.25 cup brown sugar; 0.5 teaspoon ground cinnamon; 0.25 teaspoon salt; 0.25 cup butter, softened; 2 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon cinnamon; 0.25 teaspoon salt; 2 large eggs; 0.5 cup granulated sugar; 0.5 cup brown sugar; 1 cup sour cream; 0.5 cup vegetable oil; 1 teaspoon vanilla extract; 2 cups blueberries; 1 tablespoon all-purpose flour

Recipe by lutzflcat from allrecipes.com

Breakfast 55 Mins.

Ingredients

16 servings

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cooking spray
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0.5 cup all-purpose flour
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0.25 cup brown sugar
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0.5 teaspoon ground cinnamon
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0.25 teaspoon salt
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0.25 cup butter, softened
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2 cups all-purpose flour
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3 teaspoons baking powder
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1 teaspoon cinnamon

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0.25 teaspoon salt
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2 large eggs
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0.5 cup granulated sugar
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0.5 cup brown sugar
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1 cup sour cream
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0.5 cup vegetable oil
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1 teaspoon vanilla extract
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2 cups blueberries
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1 tablespoon all-purpose flour

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease 16 muffin cups with cooking spray or line with paper liners.
Make topping: Combine flour, brown sugar, cinnamon, and salt in a small bowl. Cut butter into flour mixture with 2 knives or a pastry blender until crumbly. Set topping aside.
Make muffins: Whisk together 2 cups flour, baking powder, cinnamon, and salt in a large bowl, making a well in the center. Whisk together eggs, granulated sugar, and brown sugar in a separate bowl. Stir in sour cream, oil, and vanilla until well combined. Pour into well and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into batter.
Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle each muffin with about 1 tablespoon topping.
Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of muffins should come out clean. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.