Blueberry Muffins with a crunchy topping

These are so good! Of course you don’t need the topping but it does add that certain something!

I love anything with Blueberries. Very simple and made in minutes. I love cooking with sour cream, it makes cakes so moist and very light. A recipe from rellies across the pond!

You will need some muffin cases and a 12 hole muffin tin. Pre heat your fan oven to  160C. Makes about 12-15 muffins, depending on size.

7 oz blueberries, tossed in a heaped tablespoonful plain flour

8 oz plain flour

4 oz softened butter

5 oz caster sugar

a teaspoonful vanilla extract

1 large egg

2 teaspoonfuls baking powder

½ teaspoonful bicarbonate of soda

10 fl oz sour cream [300ml]

about 12 demerara sugar cubes, very roughly crushed [you can use ordinary if you wish]

In a mixing bowl, cream the butter, vanilla and sugar, whisk in the egg. Add the dry ingredients and mix well, then carefully stir in the sour cream and floured blueberries. Divide between the paper cases then sprinkle over the roughly crushed sugar generously. Bake for about 25 mins.

Oh my! Yum Yum.