Blueberry Muffins

Sour Cream Blueberry Muffins

1/2 cup butter at room temperature
1 1/2 cup sugar
4 eggs
2 3/4 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup sour cream
4 cups blueberries
1 teaspoon vanilla

Preheat oven to 450 degrees and line a muffin tin with paper liners. In a large bowl, cream butter and sugar with a wooden spoon. Add eggs one at a time, beating well. Sift flour, soda and salt toegther, and add to butter mixture alternatively with the sour cream. Fold in blueberries and vanilla. Bake for about 15 minutes or until golden brown. Makes 24 muffins.


To Die For Blueberry Muffins ~ Colleen/Allrecipes

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.