Cinnamon Blueberry Muffins

Wash and rinse blueberries under water and set aside in a small bowl.

Preheat oven to 425 F.

Into a medium sized bowl, sift the flour. Measure ¼ cup of the sifted flour and pour it over the blueberries. Gently stir to coat the blueberries in flour.

Take your remaining flour and add baking powder, the salt, cinnamon and sugar. Mix to combine then set this mixture aside.

In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together with the egg. Continue to add vanilla, buttermilk and sour cream and whisk everything together until smooth.

Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but be careful not to over mix! Lastly, fold in the blueberries.

Grease a 12-count muffin pan with Crisco. I like to use Crisco instead of oil spray, but a spray works fine too.

Fill your muffin tin almost all the way to the top with batter (recipe will make 10-12 muffins).

For the streusel topping:
Combine all of the streusel ingredients in a medium sized bowl and use a pastry cutter or a fork to blend the butter into the dry ingredients until crumbly. There should be no large chunks of butter remaining.

Cover each muffin with about a tablespoon of streusel.

Bake for 5 minutes at 425°F and then reduce heat to 350°F and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes of that last 16-20 minutes of bake time. You will see how nicely the muffins rise. Baking times will vary by oven.

Check your muffins for done-ness by inserting a toothpick into the center of a muffin. If your toothpick comes out clean, your muffins are done. Remove pan from the oven and set on a rack. Allow muffins to cool completely in the pan. You can also cool them on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan without crumbling.