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Blueberry Sour Cream Coffee Cake Muffins
Courtesy of Liz Rotz (lizrotz.com)
Cuisine:
American
Course:
Breakfast, Brunch
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Prep Time
15
minutes
mins
Total Time
35
minutes
mins
12
Muffins
Servings
12
Muffins
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
Directions:
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.
Let's Get Cooking!
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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)