Blueberry Cream Muffins

I made these yesterday morning when we wanted something yummy and I was in a bake-something-new mood. I had to share the recipe because they were/are SOOOO good. The sour cream makes them rich and moist. I can only eat two at a time because they just stick to your ribs. This is out of the Taste of Home cookbook.

Blueberry Cream Muffins

2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh or frozen berries (you could also use raspberries)
2 eggs, lightly beaten
1 cup (8oz) sour cream
1/2 cup vegetable oil
1/2 teaspoon vanilla extract

1) In a large bowl, combine the flour, sugar, baking powder and soda, and salt; add berries and toss gently.Combine the eggs, sour cream, oil and vanilla; mix well. Stir into dry ingredients just until moistened.

2) Fill greased muffin cups two-thirds full. Bake at 400 for 18-22 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pan to wire rack.

Makes about a dozen.

(I added the streusel topping option from the book- it was SOOOOOO good. Do it.)

Streusel topping:

3 tablespoons all-purpose flour
3 tablespoons quick-cooking oats
2 tablespoons sugar
1/8 teaspoon ground cinnamon
2 tablespoons cold butter

Combine all ingredients but the butter. Cut in butter until crumbly. Sprinkle over muffins before baking.