Sour Cream Blueberry Muffin

If there's anything that I learned over the years of on/off baking, adding sour cream to your baked goods really gives moisture, fluffiness, and softness.

I used this recipe but halved the sugar in the muffins because I do not like too much sweetness. I also used frozen blueberries instead of fresh ones.

https://butteryourbiscuit.com/sour-cream-blueberry-muffins/

Ingredients

• 2 cups flour plus 1 tablespoon
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup vegetable oil
• 1 cup sour cream
• 2 1/4 cups fresh blueberries
• Powdered sugar optional

Crumb Topping

• 3/4 cup flour
• 2/3 cup granulated sugar
• 4 tablespoons butter melted
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 400 degrees
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. For the muffins, 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 tablespoons 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. Makes about 16 muffins

The muffins came out pillowy soft and moist. I also made the crumb topping and the sweetness from the crumbs is just right when paired with the not-so-sweet muffin.