Wednesday, August 3, 2011

Blueberry Sour Cream Muffins


I don't know what it is about Saturday mornings but I always like to make something homemade for breakfast. Matt works on Saturdays so the girls and I usually spend it recovering from a busy week and picking up the house. I let Claire watch her cartoons before doing her chores and she gets to stay in her pjs longer than usual which she loves! We had a ton of blueberries so I flipped through my stack of Taste of Home magazines and found this recipe:

1 1/2 cups flour
3/4 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup oil
1 egg
1/3 cup milk
1 tsp. vanilla
1/2 cup sour cream
1 cup blueberries

Streusel Topping
1/3 cup flour
1/4 cup sugar
1/2 tsp. cinnamon
pinch nutmeg
2 Tbsp. butter

For streusel topping  mix together flour, sugar, cinnamon and nutmeg. Stir in butter until evenly coated.

1. Stir together flour, sugar, salt and baking powder.
2. In a separate bowl mix oil, egg, milk and vanilla. Stir into flour mixture. Add sour cream and stir until combined. Fold in blueberries.
3. Spoon batter into 12 greased or paper lined muffin cups. (I used silicone baking cups.) Sprinkle generously with streusel topping and bake at 400 for 20 minutes.


They were delicious! And even better the next day! We used them for Claire's Alice in Wonderland photo shoot! Pictures to come!



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