Streusel-Topped Blueberry Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I received this recipe from my sister-in-law and it has become one of my favorites. I love blueberries so these muffins are perfect!Brenda Hoffman, Stanton, Michigan Ingredients:
1 cup sugar |
1 tablespoon butter, softened |
1 egg |
1 cup (8 ounces) sour cream |
2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup fresh or frozen blueberries |
topping: |
1/2 cup packed brown sugar |
1/3 cup king arthur unbleached all-purpose flour |
1/4 cup cold butter, cubed |
glaze: |
1/2 cup confectioners' sugar |
1-1/2 teaspoons water |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, butter and sugar until crumbly, about 2 minutes. Add egg and sour cream; mix well. Combine the flour, baking powder and baking soda; add to sugar mixture just until combined. Fold in blueberries.
2. Fill paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour in a small bowl; cut in butter until crumbly. Sprinkle over batter.
3. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins. Yield: 1 dozen.
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