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

Topping:
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.

Blueberry Spice Coffeecake

Topping:
1/2 cup flour
1/2 cup packed brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 stick butter, cut up
1/2 cup chopped walnuts

Cake:
1 cup flour
1 tsp baking powder
1/4 tsp baking soda
1/2 stick butter
1/2 cup sugar
1 egg
1/2 cup sour cream
1 tsp vanilla extract
1 1/2 cups frozen blueberries, unthawed

Heat oven to 350 degrees. Lightly grease 8x8" pan.

Topping: Mix flour, brown sugar, cinnamon, and nutmeg in bowl. Add butter and cut in with pastry blender. Stir in nuts.

Cake: Mix flour, baking powder, and baking soda. In separate bowl, beat butter and sugar until fluffy. Beat in egg, sour cream, and vanilla. Stir in flour mixture until blended.

Spread batter in prepared pan. Scatter blueberries over top. Sprinkle on topping.

Bake for 50-55 minutes until lightly browned.

Cool in pan on wire rack before cutting.