STREUSEL-TOPPED BLUEBERRY MUFFINS

Streusel-Topped Blueberry Muffins image

I received this recipe from my sister-in-law and it has become one of my favorites. I love blueberries so these muffins are perfect! -Brenda Hoffman, Stanton, Michigan

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 16

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Ingredients

1 cup sugar
1 tablespoon butter, softened
1 large egg
1 cup sour cream
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup fresh or frozen blueberries
TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
GLAZE:
1/2 cup confectioners' sugar
1-1/2 teaspoons water
1/4 teaspoon vanilla extract

Steps:

In a large bowl, butter and sugar until crumbly, about 2 minutes. Add egg and sour cream; mix well. Combine the flour, baking powder and baking soda; add to sugar mixture just until combined. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour in a small bowl; cut in butter until crumbly. Sprinkle over batter., Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins.

Nutrition Facts : Calories 302 calories, Fat 9g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 119mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.