Monday, June 25
Blueberry Streusel Muffins
Because I simply love muffins, I try new variations often. John is more of a cupcake kind of guy, so I thought maybe the addition of Streusel would help make these more appealing to him. It did the trick!
Here is a simple, basic recipe for delicious muffins that are not only great for breakfast but a quick snack too.
1 cup sugar
1/2 cup vegetable oil
1/2 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup sour cream
1 1/2 cup blueberries
1/3 cup packed brown sugar
1/4 cup flour
2 tsp. butter
1/2 tsp. cinnamon
Preheat oven to 400 degrees. Line standard size muffin tin with liners.
In a large bowl, beat eggs; gradually add sugar while beating. Continue beating while slowly stirring in oil. Stir in vanilla.
In a separate bowl, combine flour, salt and baking soda. Stir dry ingredients into egg mixture. Add sour cream. Slowly stir in blueberries.
Fill muffin cups 3/4 full. In a medium bowl, combine brown sugar, flour butter and cinnamon until crumbly. Sprinkle over each muffin.
Bake for 18 - 20 minutes or until lightly golden and muffins spring back when touched with a finger.
Cool in pan for 5 minutes and then transfer to wire rack to cool completely. Store in airtight container immediately after cooling.