Blueberry muffins have been a perennial favorite breakfast pastry for ages and for good reason. When done correctly, they are absolutely phenomenal! This recipe incorporates an unexpected ingredient that produces a moist, soft tender crumb, that melts in your mouth, and they’re studded with sweet blueberries. If that wasn’t enough, there’s a crunchy crumb topping that makes these muffins some of the most delectable muffins you will ever enjoy. Nothing dense or dry or boring or tasteless. These muffins are the best! You are in for a real treat!
Preheat oven to 350℉.
Generously grease a 12 cup muffin tin or line each muffin cup with a cupcake paper liner. Set pan aside while you make the muffins.
I was in a conundrum, I thought I had cupcake liners in the pantry but alas, I was out. Rather than hop in the car to make a trip to the store I decided to make my own muffin cups using the parchment paper I had in the pantry. Not only is it easy to do but the presentation is quite lovely! Its makes these muffins look like a delicacy you picked up at a fancy bakery.
How to make parchment paper muffin cups:
Start by measuring out 6 inch squares on a sheet of parchment paper. I used a ruler and pencil to measure out the squares. Cut out the squares with a sharp pair of scissors.
Wrap each parchment paper square over the bottom of a jar that is the same size as your muffin tin cups.
Use your fingers to press creased folds into the parchment paper, forming a cup.
Place the parchment paper cup in your muffin tin and use the jar to press the paper into the muffin cup opening.
Repeat this process until you have a liner in each of the 12 muffin cups.
Set prepared muffin pan aside while you make the muffins.
Make the streusel topping:
Place all the streusel ingredients; sugar, flour, and cold butter in a small mixing bowl.
Use a fork or pastry cutter to cut in the cold butter until you have a crumbly mixture. Place in the fridge while you make the muffin batter.
Make the muffins:
Combine the dry ingredients; flour, baking powder and Kosher salt in a mixing bowl. Set aside.
In the bowl of a stand mixer cream together butter and sugar until light and fluffy, about 3-4 minutes on high speed. Scraping down the sides as needed.
Reduce speed to low and add the eggs, one at a time, and the vanilla.
Once well combined, add half the flour mixture and half the sour cream. When combined add the remaining flour and the remaining sour cream.
Mix well until you have a smooth fluffy batter.
Fold in frozen blueberries using a rubber spatula.
Fill each muffin cup ¾ full with the muffin batter.
Top each muffin with a teaspoon of the cold streusel.
Bake for 30-35 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Serve warm.
A huge shout out to Joanna Gaines for providing the inspiration for this recipe. Adding sour cream to the muffin batter keeps these muffins light and airy; they’re not overly sweet and they come together easily. They are absolutely delightful with a delicate texture, not dense or heavy at all. I love that the recipe calls for frozen blueberries so as long as you have a bag in the freezer you can whip these up anytime the mood strikes. You can find these muffins on the menu at the Silos Baking Company in Waco, Texas. But if a trip to Texas isn’t in your future, you can now make them at home. You can thank me later!
Blueberry Muffins
Equipment
- 12 cup muffin pan
- pastry cutter or fork
Ingredients
For the streusel topping:
- ¼ cup sugar
- 2 tbsp flour
- 2 tbsp cold butter
For the muffins:
- 1½ cups flour
- 1 tsp baking powder
- ½ tsp Kosher salt
- 1 stick butter, softened
- 1 cup sugar
- 2 large eggs
- 1½ tsp vanilla
- ½ cup sour cream
- 1 cup frozen blueberries
Instructions
- Preheat oven to 350℉.
- Generously grease a 12 cup muffin tin or line each cup with a paper liner. Set aside.
Make the streusel topping:
- Place all the streusel ingredients; sugar, flour, and cold butter in a small mixing bowl. Use a fork or pastry cutter to cut in the cold butter until you have a crumbly mixture. Place in the fridge while you make the muffin batter.
Make the muffins:
- Combine the dry ingredients; flour, baking powder and Kosher salt in a mixing bowl. Set aside.
- In the bowl of a stand mixer cream together butter and sugar until light and fluffy, about 3-4 minutes on high speed.
- Reduce speed to low and add the eggs, one at a time, and the vanilla.
- Once well combined, add half the flour mixture and half the sour cream. When combined add the remaining flour and the remaining sour cream. Mix well until you have a smooth batter.
- Fold in frozen blueberries using a rubber spatula.
- Fill each muffin cup ¾ full with the muffin batter.
- Top each muffin with a teaspoon of the cold streusel.
- Bake for 30-35 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
- Serve warm.
Did You Make This?
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Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.”
John 6:35
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