Blueberry muffins are good but blueberry crumb topped muffins are out of this world!!!! This recipe makes 24 beautifully large muffins that will make you feel you’re in a bakery! The crumb topping is well worth the extra effort. The sour cream adds a delicate crumb to these muffins making them cake like. Try them out for your next breakfast or brunch! They also pack perfectly in lunchboxes for a nice snack!
Blueberry Crumb Muffins
Ingredients
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1-2 cups frozen blueberries
Combine:
1/2 cup sugar
Nikki says
Have you made a gluten free version of these muffins?
danielle says
I haven’t-sorry