Ingredients: |
Ingredients: Topping:
3/4 cups all-purpose flour 3/4 cup granulated sugar 1/4 teaspoon salt 5 tablespoons unsalted butter, melted
Muffins:
2 eggs 1 cup granulated sugar 1/2 cup vegetable oil 1 tablespoon vanilla extract 1 teaspoon white vinegar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 2 cups all purpose flour 1 cup bueberries (wild or regular sized, fresh or frozen but defrosted and drained)
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Directions: |
Directions: If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins. Preheat oven to 350°F. Line muffin pans with paper baking cups. Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside. Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries. Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble evenly over the top of the muffins. Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely. Store in an airtight container for up to 3 days or freeze for up to one month. |