SOUR CREAM BLUEBERRY MUFFINS

" Feel the pleasure of this Blueberry Acid Muffin Food filled with fresh blueberries, with the most amazing crumb toppings! This sour cream blueberry muffin is very moist and is packed full of blueberries. Then of course, there are crushed toppings to complement them ... oh yes please!

Breakfast, Dessert
American cuisine
Keyword muffins
Servings 16

Material

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

Crumb topping

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

Instructions

• Preheat the oven to 400 degrees
• To make toppings of crumbs, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside.
• For muffins, in a large bowl, shake with 2 cups of flour, baking powder, salt and set aside.
• In another bowl, beat the eggs and sugar until mixed. Add oil, sour cream and vanilla and stir until mixed. Then add the wet ingredients to the dry and stir until mixed. Don't mix too much.
• In a small bowl add 1 1/2 cups of blueberries and stir with 1 tablespoon of flour and gently fold into the mixture. Fill each muffin can about 2/3 full. Sprinkle the remaining blueberries on the top of the muffin, then add the crumb topping.
• Bake 18-20 minutes until the muffins turn brown and the toothpicks come out clean. Sprinkle with powdered sugar if desired. Makes around 16 muffins ...

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