Blueberry Sour Cream Muffins
Tired of overly sweet fluffy white blueberry muffins from the store? I opted for a more nutritious version. Though I baked this batch without the streusel topping (and they were good) some may like the additional sweetness and crunch so I've kept that in this version of the recipe. You could also sprinkle the tops with cinnamon sugar, turbinado sugar, or serve them with jam. The variety of flours creates a heartier muffin, but you could certainly use all white flour if that is your preference.
1 cup white flour
1/2 cup spelt or oat flour
1/4 cup almond flour
1 1/4 Tblsp baking powder
1/4 tsp salt
1 egg
1/2 cup brown sugar
1/2 cup sour cream
1/4 cup vegetable oil
1/3 cup milk
1 1/2 cups blueberries, picked over for stems, rinsed and drained
Streusel topping (optional)
1/4 tsp cinnamon
1/4 cup flour
2 Tblsp brown sugar
2 Tblsp butter, melted
Preheat oven to 400 degrees. Line 12 regular muffin tins with parchment paper cups.
Mix together the flours, baking powder and salt in a mixing bowl. In a larger bowl whisk together the egg, sugar, sour cream, oil and milk. Add the dry ingredients to the wet and combine well. Fold in the blueberries gently.
Make the topping by mixing the cinnamon, flour and sugar in a small bowl. Add the butter and stir to form small clumps.
Fill each muffin cup using a medium portion scoop. Top with streusel, if using, or sprinkle with cinnamon sugar or turbinado sugar.
Put the muffins in the oven and immediately turn down the temperature to 375 degrees. Bake for 20 minutes or until the tops are golden and the blueberries are bubbling. Remove muffins to a wire rack and let cool.
Freeze any muffins that will not be consumed within 2 days.