Streusel Muffins & Recipe

So a while ago I posted pics of the Raspberry/Cranberry/Bluberry Streusel Muffins. Last night I made them in just blueberry. Thought I would post some pics of them in the making AND "The Recipe" that I've had many requests for. So .......Here it is

Blueberry Streusel Muffins
1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1/2 cup sour cream
1/2 cup milk
1 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 cup fresh or frozen fruit of your choice
Streusel
1/4 cup all-purpose flour
1/4 quick cooking oats
3 Tbsp. sugar
1/4 tsp ground cinnamon
1/8 tsp salt
3 Tbsp. cold butter or margarine
Confectioner's Sugar

Fresh or Frozen Fruit of Your Choice. You can even do several diff kinds together.

Make sure you FOLD blueberries/fruit of your choice into dough with spatula or spoon and not the mixer. You don't want to crush them.

Ready to Stick in the Oven at 400 degrees for 18-22min 25-27 min for Large Muffin Tin

Hot Out of the Oven and Sprinkle some Powdered Sugar on Top

Scrumptious!

In a mixing bowl cream butter and sugar til light and fluffy;beat in egg. In a sm. bowl, mix sour cream, milk and vanilla. Combine dry ingred.; stir into creamed mixture alternating w/ sour cream mixture just til moistened. Gently fold in fruit. Fill greased or paper lined muffin cups 2/3rds full
Combine all of Streusel ingredients except butter and mix well. Cut in butter til crumbly. Sprinkle over muffins. Bake at 400 degrees for 18-22 min or 25-27 min for big muffin tin. Test w/ toothpick to make sure centers are done before removing. Cool for 10 min before removing from pan. Dust w/ powd.sgr