Best Blueberry Muffins
Breakfast Blueberry Muffins with Crunchy Topping
Ingredients
Crunchy Streusel Topping
- 1/3 cup granulated sugar
- 1/4 cup all purpose flour
- 2-3 tbsp butter cold
Muffins
- 1 1/3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 8 tbsp butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 cup sour cream
- 1 cup frozen blueberries thawed
Instructions
Crunchy Streusel Topping
- Make the streusel topping by stirring together the sugar and flour in a small bowl. Once combined, add the cold butter.
- Using your fingers, cut in the butter until it resembles course crumbs. Place the crumbs in the fridge to use later.
Muffins
- Preheat the oven to 350 degrees F.
- Prepare a large muffin tin with oversized lotus parchment baking cups.
- In a medium bowl, stir together your dry ingredients: flour, baking powder, and salt.
- In a large mixing bowl, use a mixer on medium speed to cream together the sugar and softened butter- about 2-3 minutes.
- Add the eggs, one at a time, mixing until just combined.
- Next add the vanilla, then mix at medium speed until everything is well incorporated.
- Add half of the flour mixture (your dry ingredients), mixing on low speed.
- Then add half of the sour cream, mixing on low speed.
- Repeat with the remaining flour mixture and the rest of the sour cream, mixing until well combined.
- Carefully fold in the blueberries.
- Using a large scoop, divide the batter into your prepared parchment cups in the muffin tin. Sprinkle with the streusel topping.
- Bake for 28-32 minutes, or until an inserted toothpick comes out clean. The topping should be lightly browned.
Notes
This recipe makes 9-10 large blueberry muffins.