Blueberry Muffins

Ingredients

• 2 1/2 cups flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 cup Daisy Brand Sour Cream
• 1/4 cup 2% milk
• 1/2 cup melted butter
• 2 eggs, beaten
• 1 1/2 cups frozen blueberries, unthawed
• 1/4 cup cold butter
• 1/2 cup quick oatmeal
• 1/4 cup brown sugar
• 2 tablespoons cinnamon

Directions

Preheat the oven to 400 degrees. Batter: Beat 2 cups flour, sugar, baking powder, salt, nutmeg, sour cream, milk, 1/2 cup melted butter, and eggs until thoroughly mixed. Fold in blueberries. Pour into muffin tins. Crumb Topping: Cut the ¼ cup cold butter into small cubes. Mix the oatmeal, 1/2 cup flour, brown sugar, cinnamon and cubed cold butter together with pie cutter until it forms small pebbles. Sprinkle the topping mixture on top of the batter in each muffin tin. Bake the muffins for 30-35 minutes. Serve hot. *Optional: use two butter knives to form topping, if a pie cutter is unavailable.

Nutrition Information

Calories	208 cals
Total Fat	9 g
Cholesterol	45 mg
Dietary Fiber	1 g
Sodium	224 mg
Protein	3 g
Total Carbohydrate	29 g