Ingredients
1/2 c. light brown sugar
c. all-purpose flour
2 tbsp. unsalted butter
1 tsp. cinnamon
1 1/2 c. all-purpose flour
1 tbsp. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 large egg
3/4 c. sugar
1 tbsp. unsalted butter
1 c. sour cream
1 tsp. pure vanilla extract
3/4 tsp. finely grated lemon zest
1 c. frozen blueberries
Preparation
Step 1Make the topping: 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.Step 2Make the muffins: 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 handheld 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.Step 3Fill 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 comes out clean. Remove the muffins from the pan and let cool on a rack.
