Sour Cream Blueberry Muffins with Streusel Topping

CategoryDifficultyBeginner
Yields26 Servings
Prep Time5 mins

Ingredients:

 4 tbsp Butter, softened
 1 cup Granulated Sugar
 ½ cup Brown Sugar
 4 Eggs
 1 tsp Vanilla
 2 ¾ cups All-purpose Flour
 1 tsp Baking Soda
 1 tsp Nutmeg
 ½ tsp Salt
 1 ½ cups Low-fat Sour Cream
 2 cups Dried Blueberries
Streusel Ingredients:
 ½ cup Brown Sugar
 ¼ cup All-purpose Flour
 1 tbsp Rolled Oats
 ½ tsp Cinnamon
 4 tbsp Butter, softened

Directions:

In large mixing bowl, cream butter, granulated sugar and brown sugar with electric mixer until light and fluffy. Mix in eggs and vanilla. Add flour, baking soda, nutmeg and salt; beat until combined. Do not overmix. Add sour cream; mix well. Fold in blueberries.

For topping combine brown sugar, flour, oats, cinnamon and butter; mix until crumbly. Fill greased muffin tins 3/4-full with batter. Sprinkle with streusel topping. Bake at 375 degrees for 20 to 25 minutes. Makes 24 to 26 muffins.

Ingredients

 4 tbsp Butter, softened
 1 cup Granulated Sugar
 ½ cup Brown Sugar
 4 Eggs
 1 tsp Vanilla
 2 ¾ cups All-purpose Flour
 1 tsp Baking Soda
 1 tsp Nutmeg
 ½ tsp Salt
 1 ½ cups Low-fat Sour Cream
 2 cups Dried Blueberries
Streusel Ingredients:
 ½ cup Brown Sugar
 ¼ cup All-purpose Flour
 1 tbsp Rolled Oats
 ½ tsp Cinnamon
 4 tbsp Butter, softened

Directions

1

In large mixing bowl, cream butter, granulated sugar and brown sugar with electric mixer until light and fluffy. Mix in eggs and vanilla. Add flour, baking soda, nutmeg and salt; beat until combined. Do not overmix. Add sour cream; mix well. Fold in blueberries.

2

For topping combine brown sugar, flour, oats, cinnamon and butter; mix until crumbly. Fill greased muffin tins 3/4-full with batter. Sprinkle with streusel topping. Bake at 375 degrees for 20 to 25 minutes. Makes 24 to 26 muffins.

Sour Cream Blueberry Muffins with Streusel Topping

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