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Peach and Blueberry Sour Cream Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 12

Our Peach and Blueberry Sour Cream Muffins are loaded with fresh fruit inside with sugary crumb topping with sweet glaze on top. Enjoy for breakfast or dessert.



Step 1

Preheat oven to 400°F. Whisk egg, SMITH’S Sour Cream and vegetable oil together.

Step 2

In another bowl, combine flour, sugar, baking powder and salt.

Step 3

Stir flour mixture into the egg mixture just until moistened. Fold in the blueberries and peaches.

Step 4

Fill greased or paper-lined muffin cups with muffin batter until 3/4 full.

Step 5

To Make The Crumb Topping: Combine brown sugar, granulated sugar, cinnamon and melted butter. Stir in flour. Set aside.

Step 6

Top with crumb topping until top of each muffin. Bake at 400°F for 25 minutes or until a toothpick inserted in a muffin comes out clean.

Step 7

To Make The Glaze: Whisk together powdered sugar and vanilla; gradually add SMITH’S Heavy Whipping Cream. Drizzle over warm muffins.

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