I Found My Thrill

When I was little, I loved Betty Crocker blueberry muffins.

It never occurred to me to bake them from scratch.

But yesterday, as I was flipping through the Clinton St. Baking Company Cookbook, I noticed a recipe for Blueberry Crumb Muffins.

And it looked good.

And, it IS good! (Even better than Betty Crocker!)

So, enjoy...

Blueberry Crumb Muffins

Ingredients

1/2 stick (4 tablespoons) unsalted butter, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 large egg

1/2 cup sour cream

1 cup fresh blueberries

10 tablespoons Crumb Mix (recipe below)

Directions

1. Preheat oven to 350 degrees.
2. Lightly grease muffin tins, or use paper muffin cups
3. Cream together the butter, sugar and vanilla on medium-high speed
4. Sift together the dry ingredients into a bowl
5. Add the egg to the butter mixture and blend until combined
6. Add 1/4 cup of the sour cream to the butter mixture, then half of the dry ingredients
7. Mix and repeat with the remain sour cream, ending with the dry ingredients
8. Fold in the blueberries until evenly mixed
9. Spoon the batter into the muffin tins, leaving room for the crumb mixture on the top
10. Top each muffin with 1 tablespoon of the Crumb Mix
11. Bake 25 - 30 minutes, until a toothpick inserted into one of the muffins comes out clean
12. Cool for at least 10 minutes

Crumb Mix (makes enough for one batch of muffins)

1/4 cup all-purpose flour

1/4 cup sugar

1/8 teaspoon cinnamon

1/4 stick (2 tablespoons) unsalted butter, cubed

Mix by hand until mixture is pea-sized

Store in a cool place until ready to use