Blueberry Breakfast Cupcakes

My 15-year-old daughter seems to be on a continual quest to improve her eating habits. Recently, she decided to go the vegetarian route, so I made a trip to Barnes and Noble and bought her this cookbook...

This book was written by a teenager for teenagers and she absolutely loves it...

We tweaked this recipe a little bit...

...adding the streusel topping, and these were really some of the best blueberries muffins we have ever had. Hope you love 'em, too!

Blueberry Breakfast Cupcakes

For the muffins:
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
pinch of salt
1 teaspoon baking powder
1 1/2 cups sour cream
1 cup fresh or frozen unthawed blueberries

For the streusel:
2 tablespoons flour
5 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons butter, diced
1/2 cup nuts (we used walnuts)

Step 1: Preheat oven to 350 degrees f. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add the vanilla and set aside.

Step 2: In a medium-sized mixing bowl, combine the flour, baking soda, salt and baking powder. Whisk to blend. Alternately add the dry ingredients and 1 cup of the sour cream to the butter mixture. Fold the blueberries into the batter.

Step 3: Make the streusel topping by combining the flour, sugar and cinnamon, then cutting in the butter until small crumbs are formed. Lightly mix in the nuts.

Step 4: In a muffin pan, place muffin papers or lightly grease each cup. Fill each muffin cup three quarters full of batter. Place 1 teaspoon of the reamaining sourt cream on top of each unbaked muffin, then sprinkle on the strudel topping. 

Step 5: Bake in the preheated oven for 20 to 30 minutes, or until the muffins are lightly browned. Enjoy!