Coffee Cake on the Run

I have a freezer full of frozen fruit (say that 5 times fast!) that I usually use to make smoothies. Sometimes though, a girl just gets smoothied out. So I had a whole bunch of frozen blueberries that needed to be used up.

I decided to make a last minute treat to take to work yesterday and this is what I came up with. I thought they were faboo...and so did the people who were fighting over the last two in the pan.

These are just the right size for a breakfast on the run. And much more economical than your local java joint. Take that Starbucks!

Blueberry Coffee Cake Crunch Muffins

for the crunch topping

1/2 cup flour
1/2 cup sugar
1/4 cup (1/2 stick) butter, room temperature

for the muffins

3/4 cup (1 and 1/2 sticks) butter, room temperature
1 and 1/2 cups sugar
3 extra large eggs, room temperature
2 teaspoons vanilla
1 teaspoon grated lemon zest (about 1 large lemon)
8 ounces sour cream
1/4 cup milk
2 and 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 and 1/2 cups fresh or frozen blueberries

-Preheat oven to 350 degrees F.
-Lightly grease the top of your muffin tin (so when they rise they won't stick!) and line with 18 paper liners.
-Put the crumb topping ingredients in a bowl. Stir until well mixed and crumbly. Set aside.
-In a large mixing bowl cream the butter and sugar until light and fluffy, about 5 minutes.
-Beat in eggs one at a time, beating well between each and scraping down the bowl.
-The stir in the vanilla, lemon zest, sour cream and milk.
-In a seperate bowl stir together the flour, baking powder, baking soda and salt.
-Add the flour mixture to the butter mixture and stir until just combined.
-If you are using fresh blueberries, pick through for stems and rinse thoroughly. If you are using frozen blueberries, put them in a bowl or strainer, rinse with water and drain.
-Fold in the blueberries until evenly distributed.
-Use a standard size ice cream scoop to scoop the batter, fill each muffin paper to just over the top.
-Sprinkle each muffin generously with crumb topping.
-Bake for 25-30 minutes or until the muffins are lightly browned and a toothpick inserted in the center comes out clean.

Makes about 18 muffins