Monday, July 30, 2007

Blueberry Sour Cream Muffins (a.k.a. Blueberry Hat Muffins)

Muffin batter:
1/3 cup soft butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
3/4 cup milk
1/2 cup sour cream
1 cup fresh blueberries

1/3 cup butter
1/3 cup brown sugar
1/3 cup flour
1/2 tsp. cinnamon

Preheat oven to 375 degrees.

Cream butter, sugar, egg, and vanilla.

In separate bowl, combine four and baking powder. Add to creamed mixture alternately with milk and sour cream. Fold in blueberries. Spoon into greased muffin tins.

Make topping: Mix brown sugar, flour, and cinnamon. Cut in butter until topping resembles course crumbs. Sprinkle on muffins.

Bake 20-25 minutes.

Makes approximately 12-14.

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