Blueberry Muffins

Who doesn't love a soft, sweet blueberry muffin for breakfast? On a cold winter's day or a bright, springy morning these muffins are perfect for any breakfast occassion! I got some blueberries from Sam's Club a few weeks back and had a lot to use so I was on a mission to find a great recipe. I think this one hits the spot-using sour cream as a secret ingredient. They stay moist and crunchy with the streusel topping. Yum! Try whipping these up for your family or friends this weekend!

BLUEBERRY MUFFINS

What you need for the muffins:

2 eggs

1 cup sugar

1/2 cup vegetable oil

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup sour cream

1 heaping cup fresh blueberries (rinsed and dried)

What you need for the crumb topping:(this is from a previous recipe)
1/2 heaping cup packed brown sugar (I used dark brown sugar- I think it adds a more intense flavor!)
1/3 heaping cup all-purpose flour
1/3 cup rolled oats
1 1/2 teaspoon ground cinnamon

4 tablespoons butter, melted

To make the muffins:

1. Preheat oven to 375 degrees F and grease or line your muffin cups with paper liners.

2. In a large bowl beat your eggs; gradually add sugar while continuing to beat.

3. Continue beating while adding the oil, then stir in vanilla.

4. In a separate bowl combine flour, salt, and baking soda.

5. Add the dry ingredients to the batter alternately with the sour cream.

6. Gently fold in the blueberries with a spatula. 
7. Prep your crumb topping by mixing all dry ingredients with the melted butter in a large bowl with a pastry cutter.

 7. Fill each of your muffin cups about 2/3 full.

8. Sprinkle with prepared crumb topping.

9. Bake in preheated oven for 18 - 22 minutes; remove from muffin cups and allow to cool on a wire rack. 

 ENJOY!!

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