Makes: 12 muffins Prep time: 20 minutes Bake time: 20 minutes
1/2 cup softened butter
1 cup sugar
1 teaspoon vanila
1 cup sour cream, (don’t use low fat)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 and 1/4 cups fresh blueberries, (use organic if you can get them)
2 cups all purpose flour
1/2 cup sugar
4 teaspoons melted butter
2 tablespoons flour
Preheat your oven to 350 degrees. Grease a 12 cup muffin pan with butter and set aside.
In your stand mixer, beat sugar and butter until light and fluffy. Add eggs one at a time and beat until combined. Add the sour cream and vanilla and blend until combined. Add the salt, baking soda and flour. Mix until just combined, being careful not to over mix or the muffins will be tough when baked. Add about a teaspoon of flour to the blueberries, then gently fold them in the batter being careful not to break them. With a large ice cream scoop, evenly divide the batter between the 12 muffin cups.
Make the topping by combining all ingredients in a small bowl with a fork. Add about a tablespoon of topping per muffin cup and sprinkle on top of the batter.
Bake for 10 minutes and rotate the pan. Bake for another 10 minutes and remove the pan from the oven.
Let cool in the pan for 10 minutes before removing. You will have to use a knife to go around each cup to loosen the muffin.
If the muffins aren’t all gone by the next day or so, wrap each individually in wax paper then foil and freeze for up to 2 months. Then, you can warm them in the microwave before eating.