Here’s the blueprint for 2 dozen blueberry muffins

by Kathy Hamman Miller

Did you know that muffins spelled backwards is what you do when you take them out of the oven? Sniff’um!

This batch makes two dozen muffins, so if you don’t need that many, you can cut the recipe in half or freeze some for later.

For the topping:
1 1/4 cup butter softened 
1 cup sugar
1 1/4 cup flour
1 teaspoon cinnamon 
Cream together until crumbly, set aside.

Preheat oven to 400

For muffins:
1 1/4 cup butter softened 
2 cups sugar
1 tablespoon pure vanilla extract
1 1/2 cup whole milk
2/3 cup full fat sour cream
4 eggs
Cream together the butter and sugar until smooth, stir in the rest of the above ingredients and set aside.

For the dry ingredients:
Mix together the following
3 cups flour
1 teaspoon cinnamon 
1/2 teaspoon nutmeg

1/2 tsp salt
2 tablespoons baking powder

Thoroughly mix the wet ingredients in with the dry. Last, but not least, blend in 3 1/2 cups of fresh or frozen blueberries right before you put them in the lightly greased muffin tins – slightly under filling so you can add the topping mix.

Take a rounded tablespoon of the topping mix and add to the top of each muffin. It does look like it’s a-lot of topping, but it bakes in nicely and adds that extra flavor everyone enjoys.

Bake at 400 degrees for 20 minutes. Enjoy!


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