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Dairy
Easy
50 Minutes
Diets 
These really are the best blueberry muffins: a creamy milky batter, tart blueberries, topped with a buttery crumb. Mmmm..!
1 cup milk
1/3 cup sour cream
1/3 cup oil, such as Gefen Canola Oil
1/3 cup butter, melted
2 eggs
1 teaspoon Gefen Vanilla Extract
3 cups Glicks Flour
1 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 and 1/2 cups blueberries, tossed in 2 tablespoons Glicks Flour
1/2 cup Glicks Flour
1/4 cup sugar
1/4 cup butter
Preheat oven to 425 degrees Fahrenheit. Generously grease a muffin pan and set aside.
Mix milk, sour cream, oil, butter, eggs, and vanilla until smooth. Add flour, sugar, baking powder and salt. Mix until just combined. The mixture will be thick; try not to overmix. Fold in the blueberries.
In a separate bowl, mix flour, sugar, and butter to form the crumb topping.
Scoop batter into the prepared muffin pan, filling each until the top. Sprinkle with crumbs. Bake for seven minutes, then reduce oven temperature to 350 degrees Fahrenheit and bake for another 14 minutes, or until a toothpick comes out clean.
Photo by Chay Berger
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