Frozen on Fridays #4

Since I missed posting a freezer recipe for April I’ll start the first Friday of May off with a favorite for breakfast in our home, Whole Wheat Sour Cream Blueberry Muffins.  The recipe is from a book of favorite recipes from the teacher at my elementary school, Forrest Acres Elementary in Easley, SC. 

My guess is that my mom bought the book as a fundraiser for the school at some point.  It makes me smile to see many of my former teachers names a recipes listed. 

I substituted whole wheat flour for the self –rising white flour.  All other ingredients I kept the same. I did use skim milk and nonfat yogurt, I make these as a double batch and freeze the extras for busy mornings.  They are great with lemon Greek yogurt from Trader Joes. 

Blueberry Sour Cream Muffins- Mrs. Betty Woodham (my 5^th grade science teacher)

1/3 cup unsalted butter (softened)

1 cup sugar

1 egg

1 tsp vanilla

2 cups flour

2 tsp baking powder

¾ cup milk

½ cup sour cream

1 cup blueberries

Preheat oven to 375.  Cream butter, sugar, egg and vanilla.  In a separate bowl. Sift flour and baking powder together. Add creamed mixture alternating with milk and sour cream.  Lastly, fold in blueberries.  Spoon into greased muffin tins and sprinkle with the crumb topping listed below.

Crumb topping (optional)
1/3 cup butter

1/3 cup brown sugar

1.3 flour

½ tsp cinnamon

Bake 20-25 min