There’s nothing like a really good blueberry muffin. Put a buttery, cinnamon, crunchy on top, and you’ve made my day! These blueberry muffins do all that. The interior is moist and full of blueberries. The topping full of cinnamon goodness. Perfect way to start your day.Print
Moist and delicious, even when cold. These muffins are a great start to the day.
- Streusel Topping Ingredients:
- 3/4 c. all-purpose flour
- 1 tsp ground cinnamon
- 1/2 c. firmly packed light brown sugar
- 1/4 tsp kosher salt
- 4 Tbsp (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces
- Muffin Ingredients:
- 2 1/2 c. all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 12 Tbsp (1–1/2 sticks) unsalted butter, at room temperature
- 1–1/2 c. sugar
- 3 large eggs, at room temperature
- 1–1/2 tsp pure vanilla extract
- 8 ounces sour cream
- 1/4 cup milk
- 3 c. (1-1/2 pints) fresh or frozen Maine blueberries, stems removed
- For the topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.
- Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.
- With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, then add vanilla, sour cream, and milk until combined. Add 1/3 of dry ingredients at a time and beat until just combined. With a spatula, evenly fold blueberries into batter.
- Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.
Adapted from Barefoot Contessa – Back to Basics