Nutrition Information

Calories	211 cals
Total Fat	10 g
Cholesterol	49 mg
Dietary Fiber	2 g
Sodium	226 mg
Protein	3 g
Total Carbohydrate	28 g

Blueberry Muffins

Ingredients

• 2 1/2 cups flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 cups Daisy Brand Sour Cream
• 1/4 cup milk
• 1/2 cup melted butter
• 2 beaten eggs
• 1 1/2 cups frozen blueberries not thawed
• 1/4 cup cold butter
• 1/2 cup quick oatmeal
• 1/4 cup brown sugar
• 2 tablespoons cinnamon

Directions

Preheat the oven to 400 degrees. Batter: Beat 2 cups flour, sugar, baking powder, salt, nutmeg, sour cream, milk, 1/2 cup melted butter, and eggs until thoroughly mixed. Fold in blueberries. Pour into muffin tins. Crumb Topping: Cut the ¼ cup cold butter into small cubes. Mix the oatmeal, 1/2 cup flour, brown sugar, cinnamon and cubed cold butter together with pie cutter until it forms small pebbles. Sprinkle the topping mixture on top of the batter in each muffin tin. Bake the muffins for 30-35 minutes. Serve hot. *Optional: use two butter knives to form topping, if a pie cutter is unavailable.