Homemade Blueberry Muffins with a Crumb Topping

My youngest daughter brought home a baggy of fresh blueberries from a weekend trip she took to the mountains.  With blueberries on my mind, I was going through some of my recipes this morning and saw I posted my favorite blueberry muffin in July of last year; but I think it's worthwhile to run it again since blueberries are bursting all over right now.

Blueberry Bread and Muffins

1 c butter
3 c sugar
1 1/2 t vanilla extract
1/2 t lemon extract
6 eggs
3 c flour
1/2 t baking soda
1 c sour cream
2 c fresh blueberries - rinsed and completely dried on paper towels before using

In a mixing bowl, cream the butter and sugar.  Beat in the extracts.   Add eggs, beat well.  Combine the flour and baking soda.  Add to the  mixture alternately with the sour cream.  Fold in the blueberries.   Spoon into about 28-30 muffin tins lined with cupcake liners if desired.  Bake at 350 degrees 15-20 minutes  or until the center is done.  Although you don't have to use the cinnamon crumb topping, if you choose to, it adds a great texture and flavor.  Just sprinkle some crumb mixture onto each muffin before baking.  

Crumb Topping:

3/4 c all-purpose flour
A scant 1/2 c brown sugar
2 T granulated sugar
dash salt
1/4 t cinnamon
3/4 stick butter cut into pieces

In  a bowl, mix the 3/4 c flour, 1/2 c brown sugar, white sugar, salt and  cinnamon.  Cut in the butter and working with your fingertips, work in  butter pieces, until large clumps form.  Store in a baggy in the freezer  and use as needed on pies, muffins, granola, ice cream, muffins, quick  breads or desserts.  In this case - use it to top the blueberry muffins  before baking.

Batter is ready for berries!

Folding in the berries

Fresh blueberry muffins

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