BLUEBERRY-STREUSEL MUFFINS
Steps:
- 1. Preheat the oven to 375 degrees. Line a 12-cup muffin pan with foil or paper liners. 2. Combine 2 cups of the flour, the baking powder, baking soda, and salt in a large bowl. 3. With an electric mixer on medium speed, beat 3/4 cup of the sugar and the egg until fluffy, about 2 minutes. Add the sour cream and beat until blended. Beat in the vanilla. 4. Add half of the flour mixture and 2 Tablespoons of the milk to the sugar mixture; beat until just combined. Add the remaining flour mixture and 2 Tablespoons milk; beat until smooth. Gently fold in the blueberries. Fill the muffin cups evenly with the batter. 5. To make the streusel topping, stir together the remaining 1/4 cup flour and 1/4 cup sugar in a small bowl. Add the butter and stir just until blended. Sprinkle the streusel on the batter, pressing to adhere. 6. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Cool in the pan on a rack 10 minutes. Remove the muffins from the pan and cool completely on the rack.
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