Sour Cream Blueberry Muffins

These muffins are so moist and good. They have that wonderful crumble on top that take them to a whole new level. I love anything berries and so this recipe I make often for a quick breakfast with a cup of coffee.

I use frozen or fresh blueberries depending if they are in season or not. They both work for this recipe just fine. And I have used a variety of berries together too or just used raspberries in place of blueberries.

I sift my dry ingredients together first and then start on the wet ingredients.

Mix the two together and add in those wonderful blueberries or whichever you have chosen. Oh peaches would be good in these too!

Put them in your sprayed muffin pans or cupcake liners in your pans. I fill them about 3/4 of the way full, I like a full muffin. Then start on that cinnamony sugar crumble. I mean come on, butter, cinnamon, sugar. Pretty sure this combo will be in heaven.

Then add your topping to each muffin.

Bake them on 425 for approximately 15-20 minutes depending on your oven.

Recipe: Sour Cream Blueberry Muffins

2 c flour 1 egg well beaten

3 T sugar 1 c Sour Cream

2 t Baking Powder 1/3 c Milk

1/2 t Baking Soda 1/4 c Vegetable Oil

1/4 t Salt 1 1/2 c Blueberries

Topping:

1/2 c Brown Sugar

1 t Cinnnamon

1/4 c Flour

3 T Cold Butter

Mix all together to form a crumbly texture.