Ok. This is way more like it. I decided to whip up another batch of muffins. I couldn’t just let my baking failure stay with me all day long. Since I didn’t have anymore sour cream and didn’t want to make a trip to the store, I used this recipe instead of trying the other one again.
The thing that drew me to this recipe was the strudel topping. I’ll admit it – I love me some buttery sugary topping. Mmmmm. It’s the delicious final gorgeousness on an already yummy muffin. And, they come out of the wrapper perfectly! Hooray! I’d suggest making a double batch though – this recipe yields 8 muffins. Big ones, but still…only 8.
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
1/3 cup milk
1 cup fresh blueberries
1/3 cup brown sugar
1/8 cup all-purpose flour
1 T butter, softened
1/4 teaspoon ground cinnamon
- 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 sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.