These blueberry muffins are kid and husband approved which means it’s a must share recipe! They are a perfect Saturday morning treat or a great option to share at your family’s Easter brunch.
Ingredients:
1/2 c. butter, softened
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour cream
2 c. flour
1 1/2 tsp. baking power
1 tsp. baking soda
1/4 tsp. salt
1/2 c. fresh blueberries
Topping:
1/4 c. brown sugar
2 tbsp. butter, softened
1 tbsp. flour
1 tsp. ground cinnamon
1/3 c. oats
Instructions:
1) Preheat oven to 350*
2) Cream butter and sugar together. Add eggs and vanilla and beat well. Blend in sour cream.
3) Combine flour, baking powder, baking soda and salt in a separate bowl. Pour into wet ingredients and mix well. Fold in blueberries.
4) In a separate bowl, combine all topping ingredients. Cut together with a pastry blender (or by hand) and mix well.
5) Pour muffin batter into muffin cups (about 2/3 full) and sprinkle with topping.
6) Bake about 20-25 minutes. *Test by poking with a toothpick. If it comes out clean, the muffins are ready! Enjoy!
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