SOUR CREAM BLUEBERRY MUFFINS

 SOUR CREAM BLUEBERRY MUFFINS

Fixings

2 cups flour in addition to 1 tablespoon

3 teaspoons baking powder

1/2 teaspoon salt

2 enormous eggs

1 cup granulated sugar

1 teaspoon vanilla

1/2 cup vegetable oil

1 cup harsh cream

2 1/4 cups new blueberries

Morsel TOPPING

3/4 cup flour

2/3 cup granulated sugar

4 tablespoons margarine softened

1-2 teaspoons cinnamon

Directions

Preheat stove to 400 degrees

To make the piece besting, in a little bowl blend liquefied spread, flour, granulated sugar and cinnamon with a fork and put away.

In an enormous bowl whisk together 2 cups flour, baking powder, salt and put away.

In another bowl whisk together eggs and sugar until joined. Include oil, sharp cream and vanilla and blend until consolidated. Then, at that point, add wet fixings to the dry and blend just until joined. Don't over blend.

In a little bowl add 1 1/2 cup blueberries and throw with 1 tablespoons flour and delicately crease into the hitter. Fill every biscuit tin around 2/3 full. Dissipate the leftover blueberries on the highest point of the biscuits, then, at that point, top with liberal segments of the scrap beating.

Prepare 18-20 minutes until biscuits are delicately carmelized and a toothpick tells the truth. Sprinkle with powdered sugar whenever wanted. Makes around 16 biscuits. Cool. Partake in the SOUR CREAM BLUEBERRY MUFFINS !!!

SOUR CREAM BLUEBERRY MUFFINS VIDEO :