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2 C. FLOUR
2 TEASPOON BAKING POWDER
1/2 TEASPOON. BAKING SODA 1/2 TEASPOONSALT
3 T. SUGAR
1 EGG, WELL BEATEN
1 C SOUR CREAM
1/3 C MILK
1/4 C OIL
1 1/2 C BLUEBERRIES
1/2 C LIGHT BROWN SUGAR, FIRMLY PACKED
1/4 C FLOUR
1 TEASPOON GROUND CINNAMON
3 T. BUTTER
SIFT 2 C FLOUR WITH BAKING POWDER, SODA, SALT AND SUGAR.
BEAT EGG WITH SOUR CREAM AND MILK. STIR IN OIL. ADD
LIQUID ALL AT ONCE TO DRY INGRED. STIR ONLY UNTIL JUST BLENDED.
CAREFULLY FOLD IN BLUEBERRIES. SPOON MIXTURE INTO GREASED MUFFINS
PANS. MIX BROWN SUGAR WITH 1/4 C FLOUR AND CINNAMON. CUT BUTTER IN
MIXTURE UNTIL CRUMBLY. SPRINKLE CRUMBS OVER TOP OF MUFFINS.
BAKE IN A 425 DEGREE OVEN FOR 15 TO 20 MIN. OR UNTIL TOPPING IS DEEP BROWN.
REMOVE MUFFINS AND COOL ON A RACK. SERVE WARM OR COLD. YIELD: 10 TO
12 MUFFINS.
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