Friday, December 17, 2010

Blueberry Streusel Muffins

Each summer we pick delicious blueberries and I stock my freezer to have for things like these homemade Blueberry Muffins. I also kept some of these muffins in the freezer.

3 c. flour
1 c. sugar
3 t. baking powder
1 t. baking soda
1/4 t. salt
3/4 c. milk
3/4 c. sour cream
1/2 c. butter, melted
2 eggs, lightly beaten
1 1/2 c. fresh or frozen blueberries
Streusel Topping

Preheat oven to 350. Line 18 muffin cups with paper liners and set aside.

In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, mix the milk, sour cream, butter and eggs. Add to flour mixture; stirring until just combined. Fold in blueberries.

Divide batter among pans. Sprinkle with topping and bake for 18 or so minutes.

Streusel Topping
3/4 c. brown sugar
1/3 c. flour
1 t. cinnamon
3 T. butter, slightly softened

Add all ingredients to a bowl. Mix well with a pastry blender until mixture is crumbly.

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