Blueberry Muffins

Good Morning Sunday!  This morning I find myself with an abundance of blueberries and one of the things I decided to make with them, was muffins.  This recipe I modified from one of my favorite chefs Ina Garten (barefoot contesa), her recipes are always well tested and always uses the very best and freshest ingredients available.

Blueberry Muffins

Ingredients:                                                                Makes: 20

3 1/2     cups flour

1 1/2     cups sugar

4 1/2     teaspoons baking powder

      1     teaspoon baking soda

      1     teaspoon salt

      1     cup almond milk

      1     cup mexican sour cream (crema)

      1     stick  organic unsalted butter, melted and cooled

1 1/2     teaspoon grated lemon zest

     2      extra-large organic eggs, rich in omega-3

     2      cups organic blueberries (rinse towel dry and sprinkle flour over them)

Topping:

3/4        cup flour

1/2        cup light brown sugar, lightly packed

  1         teaspoon cinnamon

1/4        teaspoon salt

   4        tablespoons cold unsalted butter, diced

Method:

Preheat oven to 375 degrees.  Line muffin tins with paper liners

Sift the flour, sugar, baking powder, baking soda and salt in a large bowl.  In a separate bowl whisk the milk, sour cream, butter, lemon zest and eggs. Combine the wet and dry ingredients, mixing just until blended. Fold in the blueberries in the batter.  With a large spoon fill muffin cups.

Place all topping ingredients in food processor or mix by hand if you don't have one, making sure the butter is in very small pieces.  Spoon about 1 tablespoon over each muffin.  Bake for about 20-25 minutes or until golden brown, cool on wire rack and enjoy!