Sour Cream Fruit Muffins with Streusel Topping
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
MUFFIN:
- 2 large eggs
- 1 Tbsp. granulated sugar
- Pinch of salt
- 1 cup Hood® 1% Lowfat Milk in the LightBlock Bottle
- 1/2 cup corn oil
- 2 1/2 cups flour
- 3 Tbsp. baking powder
- 1 cup Hood® Sour Cream
- 1 cup frozen blueberries, thawed and drained
STREUSEL TOPPING:
- 1/2 cup flour
- 1/2 tsp. cinnamon
- 1/4 cup butter
- 1/4 cup packed brown sugar
SOUR CREAM TOPPING:
- 1/4 cup Hood® Sour Cream
- 2 1/2 tsp. sugar
- 1 Tbsp. orange juice
Directions
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STEP 1
Preheat oven to 400°F.
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STEP 2
In a medium mixing bowl, add the eggs, sugar, and salt. Mix with a whisk until creamy.
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STEP 3
Add the milk, oil, flour, baking powder, and sour cream. Mix well with a whisk or an electric mixer until just blended. Do not over mix.
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STEP 4
With a rubber spatula, gently fold in blueberries.
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STEP 5
For the streusel topping, sift together flour and cinnamon. Cream butter. Gradually add brown sugar. Finally, add the flour-cinnamon mixture.
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STEP 6
Place equal amounts of batter in each of the 12 muffin cups (about 2/3 full). Cover each with streusel crumb topping and several fresh blueberries before baking.
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STEP 7
Bake muffins for 15 to 20 minutes. Muffins are done when an inserted toothpick comes out clean. Let muffins cool for 10 to 12 minutes.
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STEP 8
For the sour cream topping, combine all topping ingredients in a small bowl. When muffins are cool, top and serve.
Per serving: Calories: 289, Carbohydrate: 35 grams, Fat: 14 grams, Saturated fat: 3 grams, Protein: 6 grams, Cholesterol: 34 milligrams, Sodium: 413 milligrams, Calcium: 248 milligrams.
