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Cinnamon Streusel Blueberry Muffins


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  • Author: A Foodie Affair
  • Total Time: 45 minutes
  • Yield: 24 1x

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 (11/2 sticks) unsalted butter, at room temperature
  • 11/2 c. sugar
  • 3 large eggs, at room temperature
  • 11/2 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

  1. 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.
  2. 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.
  3. 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.
  4. 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