It’s Sunday morning and with fresh blueberries on hand, I was faced with the question of blueberry muffins or blueberry pancakes. I decided on blueberry muffins, pulling out my own recipe that produces a moist, not too sweet muffin with a deliciously toasty top. It also makes a perfect half dozen, which is all I need if I’m not entertaining.
My Blueberry Muffins
- 2 tablespoons sour cream
- 2 tablespoons milk
- 1 large egg
- 1/2 teaspoon vanilla
- 2 1/2 tablespoons melted salted butter
- 3/4 cup all purpose flour
- 1/3 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh blueberries
- 3 tablespoons oatmeal
- 2 tablespoons all purpose flour
- 2 tablespoons sugar
- 1 1/2 tablespoons cold salted butter
Preheat oven to 375 degrees and prepare 6 muffin tins by greasing or by lining with paper cups.
Whisk together sour cream, milk, eggs, and vanilla until smooth in bowl. Whisk in melted butter. In a separate bowl, combine flour, sugar, baking powder, and salt. Fold into the wet ingredients and then gently add in blueberries. Distribute among 6 muffin cups.
For topping, place oatmeal, flour, and sugar in a small food processor. Process until oatmeal is well ground. Pulse in butter until crumbly texture is achieved. Cover muffins with topping and lightly press down so topping is well adhered to muffin batter.
Ingredient Note: I use reduced fat sour cream and skim milk for this, but of course the full fat versions would result in a richer end product. I also use buttermilk in place of these two items if I have it on hand.
Apparently, sales statistics show that the blueberry muffin is America’s favorite. What’s your favorite muffin?