Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins


    2 cups flour plus 1 tablespoon
    3 teaspoons baking powder
    1/2 teaspoon salt
    2 large eggs
    1 cup sugar
    1 teaspoon vanilla
    1/2 cup vegetable oil
    1 cup sour cream
    2 1/4 cups fresh blueberries
    Powdered sugar optional

Crumb Topping

    3/4 cup flour
    2/3 cup granulated sugar
    4 tablespoons butter melted
    1 teaspoon cinnamon

Sour Cream Blueberry Muffins


  • heat kitchen appliance to four hundred degrees
  • to form the crumb topping, in a very tiny bowl combine liquid butter, flour, sugar and cinnamon with a fork and put aside.
  • For the muffins, in a very giant bowl whisk along a pair of cups flour, leaven, salt and put aside.
  • In another bowl whisk along eggs and sugar till combined. Add in oil, cream and vanilla and blend till combined. Then add wet ingredients to the dry and blend simply till combined. don't over combine.
  • in a very tiny bowl add one one/2 cup blueberries and toss with 1 tablespoons flour and gently fold into the batter. Fill each[url:1]muffin tin[/url] regarding 2/3 full. Scatter the remaining blueberries on the highest of the muffins, then prime with generous parts of the crumb topping.
  • Bake 18-20 minutes till muffins square measure gently brunet and a strip comes out clean. Sprinkle with granulated sugar if desired. Makes regarding sixteen muffins

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