A few weeks ago I posted a recipe for some great, gooey apricot cinnamon rolls that I have to say may be my favorite breakfast of all time. But, in the spirit of trying new things, here is a close second!
This recipe is perfect for some moist and flavorful blueberry muffins. In fact, they’re so good that I ate three before bed on Saturday night. Then the kids saw them on Sunday morning and they didn’t make it though the day. This weekend, I plan to make another batch but with frozen raspberries this time. Can’t wait!
To get other great recipes that are both delicious and healthy, check out the No More ‘To Go’ website.
BLUEBERRY MUFFINS WITH CINNAMON CRUNCH TOPPING
Blueberry Muffin with Cinnamon Crunch Topping
Total Time: 45 minutes Serves: 12 muffins
- 1/2 cup brown sugar
- 1/3 cup flour
- 2 tablespoons butter, softened
- 1 teaspoon cinnamon
- 1-1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup sugar
- 1 tablespoon butter, melted
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 cup frozen blueberries
- 1 tablespoon flour
- Preheat oven to 375.
- In a small bowl, combine brown sugar, flour, butter and cinnamon with your fingers or a fork. Place in the refrigerator.
- Either spray a muffin pan with cooking spray or line with cupcake papers.
- In a mixing bowl, use a handheld mixer and beat the egg until frothy.
- Add sugar and melted butter and beat until pale yellow – about another minute.
- Add sour cream and vanilla and combine.
- Then add the dry ingredients.
- Blend on low to combine. Your batter is going to be really thick.
- Toss the frozen berries in 1 tablespoon flour.
- Gently fold the berries into the batter with a wooden spoon or rubber spatula.
- Fill muffin cups 3/4 full of batter. Place about 1-2 tablespoons of topping on each.
- Place entire muffin pan on top of a rimmed cookie sheet and put it on the center rack of the oven.
- Bake for 20-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.