Blueberry Muffins
Prep Time
25mins
Time to Table
1hr
Servings
18
Ingredients
- 2 1/2 cups flour, divided
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup Daisy Sour Cream
- 1/4 cup 2% milk
- 1/2 cup melted butter
- 2 eggs, beaten
- 1 1/2 cups frozen blueberries, unthawed
- 1/4 cup cold butter
- 1/2 cup quick oatmeal
- 1/4 cup brown sugar
- 2 tablespoons cinnamon
- 2 teaspoons sparkling sugar
Tips
Cooking Tip:
Two butter knives may be used to form topping if a pie cutter is unavailable.
To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
Ingredients
- 2 1/2 cups flour, divided
- 2/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup Daisy Sour Cream
- 1/4 cup 2% milk
- 1/2 cup melted butter
- 2 eggs, beaten
- 1 1/2 cups frozen blueberries, unthawed
- 1/4 cup cold butter
- 1/2 cup quick oatmeal
- 1/4 cup brown sugar
- 2 tablespoons cinnamon
- 2 teaspoons sparkling sugar
Tips
Cooking Tip:
Two butter knives may be used to form topping if a pie cutter is unavailable.
To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner and fill the muffin tins.
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. Sprinkle each with sparkling sugar.
- Bake the muffins for 25-35 minutes. Serve hot.
- Calories:208
- Cholesterol:45
- Dietary Fiber:1
- Protein:3
- Sodium:224
- Total Carbohydrate:29
- Total Fat:9
