Sour Cream Blueberry Streusel Muffins

These are somewhat more work than many of my recipes, but WOW they are great.  Definitely company and brunch worthy.    And they freeze very well, so if there happen to be any leftovers, you can make another meal of them.

Follow this link to the recipe:

Sour Cream Blueberry Streusel Muffins

• 2 cups cake flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup sugar
• 3 eggs
• 1/4 cup melted butter, or substitute vegetable oil
• 1 cup sour cream (low fat or even nonfat will work)
• 1 tsp vanilla
• 2 cups fresh blueberries (or thawed frozen berries)

Streusel (optional)

1/4 cup each of brown sugar, flour, chopped almonds

2T butter, melted

Night before:

  Mix flour, and next 4 ingredients in a large bowl.  Cover and leave on counter overnight

  Mix eggs, oil, sour cream and vanilla in a small bowl, cover and put in refrigerator

  Mix ingredients of streusel in a small bowl, until it is crumbly, and put on counter beside flour mixture.

  Grease 12 muffin tins

  Set oven to come on at 400˚ before you wake up in the morning.

Next morning:

  Pour wet ingredients into the dry, and stir very gently until barely mixed.  If you over stir, the muffins will be tough. 

  Fold in blueberries.

  Spoon batter into prepared cups

  Divide streusel, and sprinkle over the tops of the 12 muffins.

  Bake 25 minutes until nicely browned

  Remove from pan and cool on a rack

NOTES:

• Other berries will also work well with this - try chopped strawberries for a luscious  treat.