Description
These bakery style blueberry muffins are loaded with fresh blueberries and an extra generous portion of streusel.
Ingredients
For the streusel topping
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
For the muffins
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sour cream
- 1 cup fresh blueberries, picked through for stems
Instructions
For the streusel topping
- Mix dry ingredients. In a small bowl, whisk together the flour, sugar, and cinnamon.
- Cut in butter. Add the butter. Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
For the muffins
- Prep oven and liners. Heat oven to 350 degrees F. Place 6 paper muffin molds on a rimmed baking sheet.
- Cream butter. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla together until light and fluffy, about 5 minutes, scraping down the sides of the bowl about half way through. Add the egg and blend until combined.
- Mix dry ingredients. In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Mix together. Add half of the sour cream to the butter-sugar mixture and mix until combined. Then add half of the dry ingredients and mix again. Repeat with the remaining sour cream and dry ingredients until the batter is combined.
- Add blueberries. Fold in the blueberries with a spatula until the batter is evenly mixed.
- Fill muffin molds. Scoop the batter into the muffin molds, filling each cup about halfway. Top each muffin with streusel topping evenly dividing the topping among the muffins.
- Bake. Bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
- Serve. Cool muffins for 10 minutes before serving.
Notes
- For the streusel topping, you can also use a food processor to cut the butter into the dry ingredients. I find that the food processor can make the crumbs too fine so be careful not to over-pulse as you want some larger pieces of crumbs.
- I use paper muffin molds that are 2 3/4 inches in diameter x 2 inches high.
- Recipe adapted from the Clinton St. Baking Company cookbook.
