Blueberry Sour Cream Muffins

One Sunday afternoon, I got the urge to bake, and also eat healthy before Thanksgiving.  Now these two things really do not go together, but I thought I would give it a try.  I scanned the list of recipes in the December issue of Food & Wine magazine, and saw some blueberry sour cream muffins, that I thought  had a green circle next to them, denoting a healthy recipe.  Well, once I started mixing them up, it became clear that they were not in fact healthy, but were extremely delicious.  I took down two of them right away, and then realized that I couldn't possibly eat 12 muffins by myself before they went bad (or at least I shouldn't), I decided to bring them to work.  They were gobbled up very quickly and 3 people asked for the recipe.  So here they are - enjoy!

Blueberry Sour Cream Muffins (from December issue of Food & Wine)
Makes 1 Dozen Muffins
Topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
2 tablespoons unsalted butter, softened
1 tsp cinnamon

Muffins:
1 1/2 cups plus 1 tbsp all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 large egg
3/4 cup sugar

1 tbsp unsalted butter, melted

1 rounded cup sour cream
1 tsp pur vanilla extract

3/4 tsp finely grated lemon zest

1 rounded cup frozen blueberries

1. Make the topping: Preheat 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.

2. Make 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 hand-held mjixer, beat the egg at medium speed until frothy.  Add the sugar and melted buter and beat until pale yellow, 1 mnute. Beat in the sour cream, vanilla and lemon zest until blended.  Add the dry ingredients and beat at low speed until almjost blended.  In a bowl, toss the blueberries with the remaining 1 tbsp of flour.  Using a ruber spatula, fold the blueberries into the batter.

3. Fill the muffin cups three-fourths full of bater and prinkle with the topping.  Bake for 25 minues or until a toothpick inserted in the center of a muffin comes out clean.  Remove the mufins from the pan and let cool on a rack.