This was actually an easy recipe other than the fact that I almost forgot to put the most important ingredient in the mixture. I had already poured the mix into each muffin holder and kept looking at it like something was missing. Then it hit me...I forgot the blueberries. Yes, it's what they call a blonde moment. So I went through and added the berries to each cup and stirred them in as best I could. Needless to say, the second batch came out much nicer. These muffins came out tasting just like the muffins you would get at a bakery.
Muffin Ingredients
4 eggs
1-1/4 c sugar
1-1/4 c light brown sugar
1-1/2 tsp cinnamon
1 c vegetable oil
1 tsp vanilla extract
4 c all-purpose flour
1 tsp salt
1 tsp baking soda
2 c sour cream
2 c blueberries
Crumb Topping
1 c all-purpose flour
3 tbsp light brown sugar
2 tbsp sugar
1 tsp baking powder
pinch of salt
6 tbsp unsalted butter, melted
Muffins: Preheat oven to 400F. Grease 24 muffin cups or line with paper muffin liners. In a large mixing bowl beat eggs, gradually add sugars while beating. Continue beating while slowly pouring in oil. Stir in vanilla and sour cream until smooth. In a separate bowl, stir together flour, salt, baking soda and cinnamon. Slowly combine dry ingredients into egg mixture. Gently fold in blueberries. Scoop batter into prepared muffin cups three-quarters full.
Topping: In a medium bowl, combine the flour, sugars, baking powder and salt. Stir in the melted butter, then take a fork and stir the mixture until it forms pea size clumps. Sprinkle the crumbs on top of each muffin. *I personally like a lot of crumbs on the top so I doubled this recipe. Something else that's really good is if you have some sugar in the raw laying around sprinkling a little of that on top of the crumbs.
Bake in preheated oven for 20-25 minutes.
.png)
No comments