Blueberry Sour Cream Muffins

• TOPPING
• 1/2 cup light brown sugar
• 1/3 cup all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon cinnamon
• MUFFINS
• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup sugar
• 1 tablespoon unsalted butter, melted
• 1 rounded cup sour cream
• 1 teaspoon pure vanilla extract
• 3/4 teaspoon finely grated lemon zest
• 1 rounded cup frozen blueberries

1. MAKE THE TOPPING
2. 1. 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.
3. MAKE THE MUFFINS
4. 2. 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 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 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.
5. 3. 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 come out clean. Remove the muffins from the pan and let cool on the rack.

topping, light brown sugar, flour, unsalted butter, cinnamon, muffins, flour, baking powder, baking soda, salt, egg, sugar, unsalted butter, sour cream, vanilla, lemon zest, frozen blueberries

Taken from www.epicurious.com/recipes/member/views/blueberry-sour-cream-muffins-50065492 (may not work)