Description
Moist and delicious, even when cold. These muffins are a great start to the day.
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 30 mins