Sunday Mornings

November 19, 2017

 The blueberries right now are sooo delicious - they are big and juicy and full of flavor and were crying to be put into these lovely, tender muffins perfect for a Sunday morning:)

 

Sour Cream Blueberry Muffins

 

Combine and set aside - this is the crumble for the top of the muffin
1/3 c. oats
1/4 c. b. sugar, packed
1 tbsp white whole-wheat flour
1/8 tsp. cinnamon
Drizzle with
1 tbsp. melted unsalted butter, mix with a fork.

 

In a large bowl, whisk together
2 cups white whole wheat flour (spoon into measuring cups to lighten the flour)
2 tsp. b. powder
1/2 tsp. salt
1/4 tsp. b. soda

In small bowl, whisk together
2 tbsp. unsalted butter, melted
1 c. light sour cream
2/3 c. sugar
1/4 c. canola oil
1 tsp. pure vanilla
1 large egg

 

Add sour cream mixture to flour mixture, stirring until just combined.

 

Gently add in 1 1/2 cups fresh blueberries

Divide batter into 12 prepared muffin tins.

Sprinkle with crumble mixture.

 

Bake at 425 for 5 minutes, lower heat to 375 and bake for about 10-13 minutes more or until a toothpick comes out clean.

Happy Baking;)

 

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