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Best Blueberry Muffins
Breakfast Blueberry Muffins with Crunchy Topping
5
from
2
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Course
Breakfast
Servings
10
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.
Keyword
blueberry, blueberry muffins, breakfast, muffins, pastry