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.

If you are new to Spindles we would love for you to subscribe to our e-mail updates or follow us on Facebook, Pinterest, or Twitter.

Peanut Butter Squares

Sour Cream Chocolate Cake