Easy Sour Cream Blueberry Muffins with Streusel Topping
Love these easy muffins! Our blueberry bushes out in the backyard are bursting with berries and I have been freezing, baking, and just plain eating them by the handful. The sweet crunchy topping and the moist muffin are perfect for breakfast, snacks, or dessert. The lemon juice give these muffins a nice balance when you bite into the scrumptious cinnamon topping. This recipe makes about 12-16 muffins.
For the muffins:
5 tablespoons of butter
1/2 cup white sugar
1 large egg
1 tablespoon lemon juice
3/4 cup sour cream
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (generously full) blueberries – washed and picked over for stems
For the streusel topping:
4 tablespoons butter
1/2 cup brown sugar
1/3 cup flour
1 1/2 teaspoon cinnamon
Preaheat oven to 375°F.
In a large bowl, soften the butter and then thoroughly mix in the sugar and egg. Next add in the lemon juice and sour cream and combine.
Add the flour, baking powder, baking soda, and salt and mix until fully incorporated. The muffin batter will be thick.
Gently fold in the blueberries.
Spoon batter into greased muffin tins about 3/4 of the way full.
For the topping, melt the butter In a small bowl and then mix in the brown sugar, flour, and cinnamon. The topping should be crumbly like wet sand.
Using your fingers, top each muffin with about a tablespoon of the streusel topping.
Bake in the oven for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
*Note – about half way through baking the muffins, the streusel topping may bubble over the tops of the muffins. Just use a spoon or rubber spatula (oven grade) to scoop any topping back onto the muffin.
This blog post was shared at: From the Farm Blog Hop