Blueberry Muffins
1 cup butter
1 cup sugar
2 tsp vanilla
4 eggs
2 cups sour cream
4 cups flour
2 tsp baking powder
2 tsp soda
1/2 tsp salt
2 1/2 cups fresh blueberries
Cream together butter, sugar and vanilla. Add eggs and beat well. Blend in sour cream and set aside. In a separate bowl sift flour, baking powder, soda and salt. Stir together the dry ingredients and creamed mixture using only 25 strokes. DO NOT OVER MIX. Gently fold in blueberries. Drop into muffin tins lined with papers. Top with Streusel. Makes 20 large muffins. Bake 20-25 minutes in 400 degree oven.
Streusel Topping
1/2 cup flour
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup butter
1 tsp cinnamon
Mix together flour, sugars and cinnamon. Cut in butter until fine clumps. Sprinkle onto of muffins batter before baking.
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| Sour Cream Chocolate Cake |
Hi Mary Ellen! I like your warning..Do Not Over Mix!!! lol…It’s a good reminder because I think that’s a mistake we all make! they look divine! Thanks for sharing at the Fluster Buster party! have a great week, Lizy party co host
These muffins look yummy! This will be one of my features, so make sure to grab your featured button on Sunday!
Thanks so much for sharing at the Frugal Crafty Home Blog Hop! Have a great day!
Katie