Saturday, January 16, 2010

Blueberry-Sour Cream Muffins

The weather is finally warming up, the holidays are over, and school is back underway. Things are settling in fabulously and I am finding time and energy to cook again.

Now these don't exactly fall into the healthy categories but they do have blueberries so maybe you can convince yourself that they are considered a fruit serving.  And it's fun for the family.

While you might be able to find some boxed muffins that are lower in calories there is no way they taste this good.  Besides you know how I feel about pre-packaged, dehydrated food.

This recipe also comes from the woman that gave us the failed meatball recipe so she has redeemed herself in my eyes. I think it could use more lemon however... but then again she just said blueberry muffin not lemon-blueberry.... maybe I will figure out a way to turn them into lemon-blueberry muffins next time I make them.

Blueberry-Sour Cream Muffins
adapted from Eugina Bone (appearing in Food and Wine December 2009)

Topping (you can halve this to make it lower in calories)
½ cup light brown sugar
1/3 cup all-purpose flour
2 tablespoons unsalted butter, softened
1 teaspoon cinnamon

1 ½ cup plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 large egg
¾ cup sugar
1 tablespoon unsalted butter, melted
1 rounded cup sour cream (I used light, but you could probably use fat free)
1 teaspoon pure vanilla extract
¾ teaspoon finely grated lemon zest
1 rounded cup frozen blueberries

Preheat the oven to 375o. 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.

Butter 12-cup muffin pan. In a medium bowl, whisk 1 ½ cups of flour with the baking powder, baking soda and salt. In a large bowl, using a hand-held 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 blend. 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.

Fill 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. Muffins can be stored in an airtight container for up to 3 days.

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