Blueberry Muffins

I am a big fan of Betty Crocker, I love her tried and true recipes.  In fact, there are 3 things I make that I am very proud of: (1) my carrot cake, a Betty Crocker recipe (2) my pie crust, a Betty Crocker recipe (3) my blueberry muffins, a modified Betty Crocker recipe.  Her recipe is actually perfect as is, but I have added a dash of this and a pinch of that and a heaping spoonful of sour cream to the batter- and these muffins are fabulous! Getting this recipe just right has been a process of trial and error.  I still hold my breath every time I flip my muffin pan over, onto my cutting board, hoping the muffins will tumble out in a glorious state of tasty perfection!  This recipe is Betty’s, but I am adding my changes to it.  (BTW, Betty Crocker is not a real person. Just a name given to the company to make the brand more personable.  This little piece of information makes me a little sad.)


  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 t vanilla
  • 1 large egg
  • 2 cups flour
  • 1/3 cup sugar, plus 1 T
  • 3 t baking powder
  • 1/2 salt, plus extra dash
  • 1/3 cup sour cream
  • 1 cup frozen blueberries



  1. Heat the oven to 375.
  2. Grease muffin pan cups (jumbo cup size) with shortening.
  3. Beat milk, oil, vanilla, egg and sour cream in a large bowl.
  4. Stir in flour, sugar, baking powder and salt all at once, just until dry ingredients are moistened (batter will be lumpy).
  5. Fold in blueberries.
  6. Divide batter evenly among muffin cups.
  7. Sprinkle a generous amount of Streusel Topping over each muffin cup (recipe below)
  8. Bake for 30 minutes or until a toothpick comes out clean, and enjoy:)


Streusel Topping

  • 2 T firm stick butter
  • 1/4 cup flour
  • 3 T brown sugar
  • 1/4 t cinnamon

Cut butter into dry ingredients until crumbly.



Leave a Reply

Your email address will not be published. Required fields are marked *