Blueberry Muffins

Posted at: https://www.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins/?internalSource=hub%20recipe&referringContentType=Search

Ingredients:

1 ½ cups all-purpose flour

¾ cup white sugar

½ teaspoon salt

2 teaspoons baking powder

⅓ cup vegetable oil

1 egg

2 tablespoons sour cream *

⅓ cup milk, or more as needed

1 cup fresh blueberries - 1.5c frozen used

½ cup white sugar - brown sugar used

⅓ cup all-purpose flour

¼ cup butter, cubed

1 ½ teaspoons ground cinnamon

Instructions:

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Step 2

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and sour cream, then add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Step 3

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Step 4

Bake for 20 to 25 minutes in the preheated oven, or until done.

Hot Mama Grade: A-

Hot Mama Notes: These muffins are delicious. They aren't much to look at thus the A-, However their taste and ease of making them outweighs any concern with looks. I followed lots of changes mentioned in the comments. I added the 2T sour cream. I ended up using frozen blue berries (1.5 cups) because that is what I had (that I wanted to use up). Given that I used frozen berries, I followed the suggestion to use a lower temperature first (325F) for the first 15 minutes to set the muffins, then I increased the temperature to 400F for the remaining 10 minutes. For the topping, I used 2T butter (should have been 1T), 1/8 c flour, and 1/3 c brown sugar, and 1/8 t cinnamon. I sprayed the muffin cups and top of the pan with spray oil. I used a single recipe and got 11 muffins. Next time I would double the muffin recipe and use the streusal topping single. I just mixed all the ingredients by hand to avoid overmixing. The batter was very thick. I filled the cups almost to the top. If I had buttermilk, I would use that given the suggestions. I did let cool for 10 minutes, but they do still fall apart some, but not too bad. I did not use vanilla, and I do not think it was needed.