Streusel Topped Blueberry Muffins

OK, so I missed it. Yesterday was National Blueberry Day, who knew????  It just so happens that I have an extra pint of blueberries I was gonna freeze for blueberry pancakes, but this recipe sounded so good that Mason and I will be making these later on today!

Here is a recipe from Taste of the South via Recipe.com.

For the Cinnamon Crumble:

• 1/2 cup all-purpose flour
• 1/4 cup packed brown sugar
• Scant 1/2 teaspoon ground cinnamon
• 2 ounces (1/4 cup) cold unsalted butter, cut into small pieces

Streusel Topping

• 1/2 cup sugar or
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 3 tablespoons butter

Streusel Topping or Cinnamon Crumble: In a small bowl, combine sugar, flour, and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly.

Ingredients

• 3 cups all-purpose flour
• 1 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 3/4 cup sour cream
• 1/2 cup butter, melted
• 2 large eggs, lightly beaten
• 1 12 cups blueberries, washed and dried
• 1 recipe Streusel Topping or Cinnamon Crumble

Directions

• Preheat oven to 350 degrees F. Grease and flour an 18-cup muffin pan; set aside. (I actually used muffin liners for this job).

• In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.

• In a small bowl, combine milk, sour cream, butter, and eggs; add to flour mixture, stirring just until combined. Gently fold in blueberries.

• Divide batter among cups of prepared pan. Sprinkle each muffin with Streusel Topping or Cinnamon Crumble.
• Bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean. Remove from pan and let cool on wire racks.

• Enjoy!!!