Sour Cream Blueberry Muffins

When blueberries are on sale, this is what you make. These muffins are bursting with blueberries and a delicious crumb topping. They freeze well, so make a double batch!

Ingredients

2 cup flour
3 tsp. baking powder
1/2 tsp salt
2 large eggs
1 cup granulated sugar
1 tsp. vanilla
1/2 cup vegetable oil
1 cup sour cream
2 1/4 cups fresh blueberries
Powdered sugar optional

Crumb topping

3/4 cup flour
2/3 cup granulated sugar
4 Tablespoons melted butter
1 tsp cinnamon

Instructions

Preheat oven to 400 degrees. Line muffin tin with paper liners or grease each muffin cup.

Make crumb topping, by combining all crumb topping ingredients into small bowl with a fork.
Set aside.

For the muffins, in a large bowl, whisk together 2 cups flour, baking powder, and salt.
In another bowl, whisk eggs and sugar until combined. Add oil, sour cream and vanilla. Mix by hand  until well combined. Add wet ingredients to dry and mix until just combined. Do not overmix.

In small bowl, toss 1 1/2 cups blueberries with 1 Tablespoon of flour. Gently fold into batter.
Fill each muffin cup about 2/3 full. Scatter remaining berries on top. Then top with crumb topping.

Bake 18-20 minutes or until muffins are done and a toothpick comes out clean. Cool on wire rack. Sprinkle with powdered sugar once cooled, if desired.

Makes 16-18 muffins.