BLUEBERRY SOUR CREAM MUFFINS OR COFFEE CAKE

I'm a little bit blue this weekend. My hubby is out of town on business and won't be home until Monday. A whole weekend without my best friend!

Little munchkin and I have been trying to keep busy, so we made blueberry muffins this morning. This is another of my original recipes, dating back to high school foods class. This recipe can be made into muffins or coffee cake.


BLUEBERRY SOUR CREAM MUFFINS OR COFFEE CAKE
(Mindi Original)

1 ½ C. fresh or frozen blueberries
¼ C. butter
1 C. sugar
2 eggs
1 t. vanilla
1 t. lemon peel
2 C. flour
1 t. baking powder
½ t. baking soda
1 C. sour cream

1. With an electric mixer on medium speed, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, and lemon peel.
2. On low speed beat in sour cream, flour, baking soda, and baking powder.
3. Gently stir in blueberries.
4. Line cupcake pans with paper liners or spray with non stick spray.
5. Spoon batter into pans (makes 24 regular size muffins).
6. Sprinkle with crumb topping. (recipe below)
7. Bake at 350 degrees for 20-25 minutes.

To bake as a coffee cake; spoon batter into greased 10 inch microwave safe dish. Sprinkle on topping. Cook on high for 10 minutes, rotating dish one quarter turn every 2 minutes.

TOPPING
1/3 C. brown sugar
1/3 C. flour
1 t. cinnamon
2 T. butter
½ C. finely chopped nuts

In a small bowl combine brown sugar, flour, and cinnamon; mix well. With a fork or pastry blender, cut in better until mixture resembles course crumbs; stir in nuts and set aside.