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Ingredients
| all-purpose flour (unsifted): 1/2 cup |
| ground cinnamon: 1 tsp |
| light brown sugar (packed): 1/2 cup |
| unsalted butter: 4 Tbl (softened) |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| Kosher salt: 1/2 tsp |
| unsalted butter: 12 Tbl (at room temperature) |
| granulated sugar: 1 1/2 cups |
| eggs: 3 (large//at room temperature) |
| vanilla extract: 1 1/2 tsp |
| sour cream: 8 oz |
| 2% milk: 1/4 cup |
| blueberries: 3 cups (fresh) |
Blueberry Muffins With Streusel Topping Recipe
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
35 min -
Servings
24 serving(s)
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- For the topping: In a medium bowl, stir together the 1/2 cup flour, 1 teaspoon cinnamon and 1/2 cup brown sugar. Add the 4 tablespoons butter and combine with a fork until the topping resembles coarse crumbs. Set aside.
- Preheat over to 350 degrees.
- Place paper baking liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda and salt.
- With electric mixer fitted with paddle attachment, cream the butter and sugar until light and fluffly, about 5 minutes.
- At low speed, beat one egg at a time, then add vanilla, sour cream and milk until combined. Add 1/3 of the dry ingredients at a time and beat until just combined. Carefully fold in blueberries into batter.
- Scoop batter into muffin pans filling each cup to the top. Sprinkle topping evenly over batter. Be generous.
- Bake 30-35 minutes until cake tester comes out clean.