Thursday, July 12, 2012

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

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.

  • 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

  • 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!!!
Chasing Tiny Feet

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