| Servings | Prep Time | Cook Time |
| 12Muffins | 15minutes | 20minutes |
| Servings | Prep Time |
| 12Muffins | 15minutes |
| Cook Time |
| 20minutes |
Ingredients
- Streusel Topping
- 1/2 cup brown sugar
- 1/2 Cup flour
- 4 Tbsp Prairie Farms unsalted butter cold
- Muffins
- 2 Cups flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/2 Cup Prairie Farms Salted Butter softened
- 2/3 Cup sugar
- 2 eggs
- 1 Cup Prairie Farms sour cream
- 1 tsp vanilla
- 1 1/2 Cups blueberries frozen or fresh
Servings: Muffins
Units:
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Ingredients
Servings: Muffins
Units:
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Instructions
- Lightly grease a standard 12 muffin pan or use muffin liners. Preheat oven to 400°
- In a bowl mix the brown sugar and ½ cup flour. Using a pastry cutter (or two knives) cut 4 tablespoons cold butter into mixture. Set bowl aside.
- In a separate bowl mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a mixer beat 1 stick of softened butter. Add sugar.
- Add eggs, sour cream, and vanilla and mix.
- Gently fold in blueberries.
- Add bowl of flour and baking powder mixture to blueberry mixture and gently stir.
- Divide batter among muffin cups.
- Top the batter with the flour/brown sugar/butter topping.
- Bake for 20 minutes, or until at toothpick comes out clean.
- Let cool for five minutes before removing from pan. Store covered for up to one week.
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There is no Nutrition Label for this recipe yet. |
Recipe Notes
If you think the mix is too thick after adding the flour mix to the blueberry mix you can slowly add Prairie Farms milk, up to ⅓ cup. Courtesy of Liz Rotz (lizrotz.com) |
