Jack Pandl's Blueberry Muffins

By WisconsinMike

Ingredients

• Streusel:
• Streusel (See recipe)
• 3/4 C. + 1 1/3 T. sugar
• 1 stick butter, room temperature
• 1/2 C. + 3T. sour cream
• 3 eggs
• 1 1/3 C. Flour
• 1/2 t. baking powder
• 1/2 t. baking soda
• Pinch salt
• 1 C. blueberries
• 1 1/2 t. flour to coat berries
• 3/4 C. flour
• 1/2 C. sugar
• 6 T. (3/4 stick) butter, room temp
• In a medium bowl, combine flour and sugar. Cut in butter until crumbly.

Preparation

Step 1

Preheat oven to 375 degrees

Prepare streusel. Lightly coat 8 jumbo muffin cups with vegetable spray.

In a large bowl, cream sugar and butter. Add sour cream and blend until smooth, scraping down sides of bowl occasionally. Add eggs one at a time, beating well after each addition and scraping down sides of bowl occasionally.

In medium bowl, combine dry ingredients. Add to sour cream mixture one third at a time, beating after each addition. Do not overmix. Batter should have some lumps and will be relatively thick.

Roll blueberries in flour to prevent them from sinking in the batter. Fold into batter.

Fill each muffin cup half full with batter. Top each muffin with streusel, dividing evenly.

Bake in preheated oven 22-25 minutes, or until golden brown and puffy. When done, remove from oven and cool in pans on rack, then remove from tins and cool completely.