Serves: 12
Total Calories: 255

Topping
1/4 cup all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cut into small pieces
Muffins
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, at room temperature
2/3 cup granulated sugar
6 tablespoons unsalted butter, melted and cooled
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup frozen blueberries

1. Preheat the oven to 375ºF. Lightly grease 12 standard muffin cups with cooking spray or line with cupcake liners and set aside.
2. To make the topping: In a small bowl, whisk together the flour, sugar, and cinnamon until blended. Using your fingers or a pastry blender, work the butter into the flour mixture until the topping is crumbly. Set aside.
3. To make the muffins: In a large bowl, whisk together the flour, baking powder, and salt until well blended.
4. In a medium bowl, whisk together the egg and sugar until light. Whisk in the butter, then the sour cream and vanilla until blended. Pour the egg mixture over the flour mixture,stirring until just combined. Do not overbeat the sticky dough. Fold in the berries.
5. Spoon the batter into the prepared muffin tin. Top each muffin with about 1 tablespoon of the topping.
6. Bake until the muffins have risen and are lightly browned, and a toothpick inserted in the middle comes out clean, about 25 minutes. Do not overbake. Cool the muffins in the tin for 5 minutes, then transfer to a rack to cool slightly otherwise, you could burn your mouth on the hot berries and the crust could separate from the muffin. (If you are not using liners, the curved blade of a grapefruit knife will help unmold the warm muffins.) The muffins are best eaten warm or within a few hours of baking.



From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 255
Calories from Fat: 107

More Recipes from the Holiday Baking Cookbook:
"Two Please" Thanksgiving Dinner Orange Rolls
Apple Puff Pancake
Backyard Apple Tree Crisp
Blessed Be Breakfast Quiche
Cardamom Custard Sauce
Crunchy-Topped Blueberry Muffins
Cut-Out Ginger Gobblers
Old-as-Pilgrims Molases Crinkles
Retro Raisin Crisscross Cookies
Rustic Dried Fruit Tart
The Ultimate Dinner Guest's Gingerbread
Vida Lee's Maple Pumpkin Pie