Sour Cream Fruit Muffins with Streusel Topping


Sour Cream Topping


  1. Preheat oven to 400F.
  2. In a medium mixing bowl, add the eggs, sugar and salt. Mix with a whisk until creamy.
  3. Add the milk, corn oil, flour, baking powder and 1 cup sour cream. Mix well with a whisk or an electric mixer until just blended. Don't over mix.
  4. With a rubber spatula, gently fold in the blueberries.
  5. Place equal amounts of batter in each of 12 muffin cups (about 2/3 full). Cover each with optional streusel crumb topping (see recipe below) and several fresh blueberries before baking.
  6. Place muffins in the oven, bake for 15-20 minutes. Muffins are done when an inserted toothpick comes out clean. Place muffins on a rack and cool for 10-12 minutes before topping.
  7. While muffins cool, combine in a small bowl all sour cream topping ingredients. When the muffins are cool, top and serve.

Optional Streusel Topping:

  1. Sift together 1 cup flour and 1 teaspoon cinnamon.
  2. Cream 1/2 cup butter; gradually add 1/2 cup packed brown sugar, then add flour-cinnamon mixture.

Makes 12 muffins

Serving Suggestion: Serve for breakfast or as dessert. Swap the blueberries for your favorite fruit such as raspberries or strawberries.

Per Serving: 308 Calories; 10g Fat; 6g Protein; 48g Carbohydrate; 65mg Cholesterol; 60mg Calcium; 4g Saturated Fat; 281mg Sodium

How Did This Recipe Work Out for You?

Please return to to rate and review this recipe. Your comments and suggestions are appreciated by others.