Ingredients
1 cup sugar1 tablespoon butter, softened1 large egg1 cup sour cream2 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1 cup fresh or frozen blueberriesTOPPING:1/2 cup packed brown sugar1/3 cup all-purpose flour1/4 cup cold butter, cubedGLAZE:1/2 cup confectioners’ sugar1-1/2 teaspoons water1/4 teaspoon vanilla extract
Preparation
In a large bowl, butter and sugar until crumbly, about 2 minutes. Add egg and sour cream; mix well. Combine the flour, baking powder and baking soda; add to sugar mixture just until combined. Fold in blueberries.
Fill paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour in a small bowl; cut in butter until crumbly. Sprinkle over batter.
Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins.
