Description
Bakery-style blueberry streusel muffins. Loaded with fresh blueberries and sour cream for extra moist muffins.
Ingredients
- FOR THE MUFFINS:
- 2 cups All-purpose Flour
- ½ cups Brown Sugar
- ¼ teaspoons Salt
- 1 Tablespoon Baking Powder
- 1-¼ cup Sour Cream
- 1 teaspoon Vanilla Extract
- ¼ cups Vegetable Oil
- 1 whole Large Egg
- 1-½ cup Blueberries
- FOR THE STREUSEL TOPPING:
- 3 Tablespoons Butter, Melted
- ¾ cups Brown Sugar
- ½ cups Flour
- ½ teaspoons Cinnamon
- FOR THE MUFFINS:
- 2 cups All-purpose Flour
- ½ cups Brown Sugar
- ¼ teaspoons Salt
- 1 Tablespoon Baking Powder
- 1-¼ cup Sour Cream
- 1 teaspoon Vanilla Extract
- ¼ cups Vegetable Oil
- 1 whole Large Egg
- 1-½ cup Blueberries
- FOR THE STREUSEL TOPPING:
- 3 Tablespoons Butter, Melted
- ¾ cups Brown Sugar
- ½ cups Flour
- ½ teaspoons Cinnamon
Preparation
Preheat oven to 400 F.
Add flour, brown sugar, salt and baking powder to a large bowl.
In a medium bowl add sour cream, vanilla, vegetable oil and egg. Whisk to combine. Add egg mixture into the dry ingredients. Fold gently. Do not over mix. Fold in blueberries.
Scoop batter into a muffin pan lined with baking cups (recipe makes about 14 muffins so you may need 2 pans). Fill liners almost all the way full.
Sprinkle each muffin with streusel (instructions below). Place in the oven and bake for 20 minutes or until muffins are set. Stick a toothpick or knife in the center and make sure it comes out clean. Remove from oven and serve warm.
For the streusel topping: Add butter, brown sugar, flour and cinnamon to a small bowl. Mix together until the streusel forms a crumb like texture similar to wet sand.
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