Blueberry Muffins
These muffins have a 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 ever!
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.