My daughter made these muffins for us to snack on tonight. They are soooooo good! Much, much better than the boxed variety we typically eat. She used frozen blueberries instead of fresh and they worked just fine.
Blueberry Sour Cream Muffins
1/3 cup soft butter
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
3/4 cup milk
1/2 cup sour cream
1 cup fresh blueberries (or frozen)
Preheat oven to 375 degrees. Cream first 4 ingredients. In a separate bowl, sift flour and baking powder together. Add to creamed mixture alternately with milk and sour cream. Fold in blueberries. Spoon into greased muffin tin and sprinkle with crumb topping. (recipe below)
Crumb topping:
1/3 cup butter
1/3 cup brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
Mix together in small bowl. Sprinkle on muffins as directed. Bake 20 - 25 minutes.
This post is linked to Tempt My Tummy Tuesday and Tasty Tuesday.
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