Blueberry Cream Muffins

Carol Brown

Blueberry Cream Muffins

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cups blueberries
  • 2 eggs, lightly beaten
  • 1 cup light sour cream
  • 1/2 cup vegetable oil
  • 1/2 tsp vanilla extract
  • Topping:
  • 1/2 cup brown sugar
  • 1 cup flour
  • 6 T butter
  • 2 tsp. cinnamon

Instructions

  1. In large bowl, combine dry ingredients.
  2. Add berries and toss gently.
  3. Combine rest of ingredients and mix well.
  4. Stir into dry ingredients just until moistened.
  5. Fill greased or paper-lined muffin cups 2/3 full.
  6. Top each muffin with 1 TBSP topping mix.
  7. Bake 400 degrees for 20 - 25 minutes or until test done.
  8. Makes 12 muffins. Recipe can easily be doubled.
  9. You can easily substitute black raspberries, blackberries, cherries, peaches with a little nutmeg, or apples in place of the blueberries.
http://www.brownology.net/2013/04/03/blueberry-cream-muffins/

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