Blueberry Sour Cream Muffins Recipe

• 1/3 c. soft butter
• 1 c. sugar
• 1 x egg
• 1 tsp vanilla
• 2 c. flour
• 2 tsp baking pwdr
• 3/4 c. lowfat milk
• 1/2 c. lowfat sour cream
• 1 c. fresh blueberries
• 1/3 c. butter
• 1/3 c. flour
• 1/3 c. brown sugar
• 1/2 tsp cinnamon

1. Preheat oven to 375.
2. Cream first 4 ingredients.
3. In a separate bowl, sift flour and baking pwdr together.
4. Add in to creamed mix alternately with lowfat milk and lowfat sour cream.
5. Mix in blueberries.
6. Spoon into greased muffin tin and sprinkle with crumb topping.
7. Bake 20-25 min
8. NOTES : Cris'
9. Note:I do not bother to sift, and I've found which these really should be baked in paper liners, then allowed to cold completely before trying to remove papers.
10. These are unequivocally the best muffins I've ever tasted!

butter, sugar, egg, vanilla, flour, baking pwdr, milk, sour cream, fresh blueberries, butter, flour, brown sugar, cinnamon

Taken from cookeatshare.com/recipes/blueberry-sour-cream-muffins-88375 (may not work)