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