Friday, October 11, 2013

Sour Cream and Blueberry Muffin

 I'm always on a hunt for a blueberry muffin recipe, and this one is a good one.  It's really moist and flavorful!  The full recipe makes 2 dozen+, so I usually half my recipe.
Sour Cream Blueberry Muffins
Ingredients for Muffins: 4 eggs, 21/2 c. white sugar, 1 t. vanilla, 1 1/2 t. cinnamon, 4 c. flour, 1 t. salt, 1 t. baking soda, 2 c. sour cream, 3 c. blueberries
Ingredients for Struseel Topping:  Mix 1/2 c. sugar, 1/3 c. flour, 1/4 c. butter, and 1 1/2 t cinnamon.  Mix with fork and sprinkle over battered before baking.  
Heat oven to 400 degrees.  Grease 24 muffin cups.  Mix together eggs, sugar, oil, and vanilla.  In a separate bowl mix flour, salt, and baking soda.  Slow add dry ingredients into wet.  Stir in sour cream and fold in blueberries.  Don't over mix.  Fill cups almost to the top.  Add streusel topping.  Cook for 20 minutes.  
*You can use frozen blueberries.  Just toss them right in, they will thaw while they are cooking.  For an even sweater muffin you can substitute half of your white sugar for brown sugar.  

1.    Struessel:  To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.