• For the topping
  • 1/4 cup of AP flour
  • 2 tbs granulated sugar
  • 2 tbs packed light brown sugar
  • 1/4 tsp of ground cinnamon
• For the muffin
  • 7 tbs unsalted butter at room temperature
  • 3/4 cup of granulated sugar
  • 2 large eggs
  • 21/4 cups of AP flour
  • 4 tsp of baking powder
  • 1/2 tsp of salt
  • 1/4 cup sour cream
  • 1 cup of milk
  • 2 tsp of vanilla extract
  • 2 cups of fresh blueberries

How to make the blueberry muffins:

• Preheat the oven to 375°
• Grease 12 standard muffin tins
• To make the topping
  • In a bowl stir together flour, sugar, brown sugar, and cinnamon.
  • Using a pastry cutter or your fingers cut or rub the butter into the dry ingredients until course crumbs form and set aside.
• To make the muffin batter
  • In a bowl using a hand held mixer or electric standing mixer, cream together butter and sugar until light and fluffy.
  • Add the eggs and vanilla one at a time beating well until blended into the butter mixture.
  • In another bowl stir together flour, baking powder and salt.
  • Add the dry ingredients into the butter mixture in 2 increments, alternating with the milk and sour cream.
  • Stir just until moistened.
  • Using a large rubber spatula, gently fold in the blueberries just until evenly distributed taking care not to break the fruit.
  • Spoon the batter into the muffin cups level to the rim of the cup and sprinkle each with some topping mixture.
  • Bake for 20 – 25 minutes until golden brown. A toothpick inserted into the center of the muffin should come out clean.
  • Transfer to a wire rack and let cool for 5 minutes.

I hope this recipe inspires you to be creative in your kitchen – enjoy!