Breakfast/BrunchSides

Sour Cream Fruit Muffins with Streusel Topping

Ingredients

• 2 large eggs
• 1 Tbsp sugar, granulated
• Pinch salt
• 1 cup Kemps Milk
• 1/2 cup corn oil
• 2 cup all purpose flour
• 3 Tbsp baking powder
• 1 cup Kemps Sour Cream
• 1 cup blueberries, frozen, thawed and drained
• 1 cup streusel topping, ready made or see recipe below (optional)

Sour Cream Topping

• 1 cup Kemps Sour Cream
• 2 tsp granulated sugar
• 1 Tbsp orange juice

Instructions

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