Blueberry Crumb Muffins (CS)

By hmp13

Ingredients

• 1/2 stick butter, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 large egg
• 1/2 cup sour cream
• 1 cup frozen or fresh blueberries
• 10 tablespoons crumb mix

Preparation

Step 1

Preheat the oven to 350. Lightly grease muffin tins or use paper muffin cups.

In an electric mixer on medium high speed, with the paddle attachment cream together the butter, sugar and vanilla.

Sift the remaining dry ingredients together into a bowl.

Add the egg to the butter mixture and blend until combined.

Add ¼ cup of the sour cream to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining sour cream and then the remaining dry ingredients until the batter is combined. Be sure to end with the dry ingredients.

Fold in the blueberries until evenly mixed.

Spoon the batter into the muffin tins, leaving room on the top for the crumb mix. Top each muffin with 1 tablespoon of the crumb mix. Bake for 25 to 30 minutes, until a toothpick inserted in the middle of a muffin comes out clean.

Cool for at least 10 minutes for best release of the muffins from their tins.