Blueberry Muffins

I tried another recipe from one of my favorite cookbooks, Down Home With the Neelys. Honestly all their recipes are SO good.

I ran out of cereal for breakfast so whipped these up....we loved them. The crumb was perfect. I liked the addition of sour cream, and the brown sugar topping put this recipe for muffins over the top!

Here's the recipe:

Fresh Blueberry Muffins

{p.244 Down Home with the Neelys}

8 Tbsp. unsalted butter, at room temp
1 c. plus 1 Tbsp. sugar
2 large eggs
1 tsp. vanilla
1/2 c. sour cream
1/2 c. milk
2 1/4 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
2 1/2 c. fresh blueberries { I used about 1 1/2 c.}
2 tbsp. brown sugar
1 tsp. cinnamon

Preheat oven to 350 and line a 12-cup muffin pan with liners. {I got 14}
Use a mixer to mix the butter and 1 c. of sugar until light and fluffy, add eggs one at a time, then vanilla, sour cream, and milk. In a separate bowl, sift the flour, baking powder, soda, and salt. Mix together and fold in the blueberries.{ I took a spoonful of the flour and mixed it with the blueberries, then folded them in.} Scoop the batter into the muffin cups and bake 10  minutes. Stir the brown sugar, 1 tbsp. sugar and cinnamon together. Sprinkle on top of muffins and bake another 10-15 minutes until done.

These will be perfect for our 4th of July breakfast!
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