Amazing Blueberry Streusel Muffins

I know it's a quilting blog, but I just had to share this recipe! Believe me, they taste about 1000% better than they look. They sit there, unassuming and boring looking but when you taste it - wow! It's like a blueberry cloud in your mouth. So light and moist and popping with blueberries, plus the crunch of the oatmeal topping.


Gigi thinks about trying one....I don't know, they look kind of boring.


Ok, I'll try one, but they're still hot!


She loved it and so will you.

Blueberry Streusel Muffins
Makes 18

1/2 cup butter
1/2 cup sugar
1 egg
1/2 cup sour cream (I didn't have any, so I used just under 1/2 cup of sour milk and 1 1/2 T. butter extra)
1/2 cup milk
1 t. vanilla
2 cups flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. salt
2 cups fresh or frozen blueberries (or raspberries, or blackberries, or a combo!)

Heat oven to 400. Cream butter and sugar. Add egg, then sour cream, milk and vanilla. Combine dry ingredients and add them to the mixer, don't overbeat, just until moistened. Gently fold in berries. Fill greased or paper lined muffin cups 2/3 full.

Now to make the streusel for the top:
Wash the mixing bowl and paddle, replace. Put in 1/4 cup flour, 1/4 cup oats, 3 T. sugar, 1/4 t. cinnamon, 1/8 t. salt and 1 1/2 T. brown sugar. Combine. Then put in 3 T. butter and mix well to cut in. Sprinkle mixture over each muffin until it's all gone.

Bake 18-20 minutes. Cool in pan on rack for 10 minutes before removing muffins to rack.
Eat while warm!!!