How to make Blueberry Muffins with Streusel Topping
Why should you cook muffins in a HOT oven
How do you make a STREUSEL topping
While this blueberry muffin itself is so moist and delicious, it’s the streusel topping that make them the BEST blueberry muffins! But what should go in your streusel. Some just have cinnamon and sugar, but to make it truly a streusel topping you need to add BUTTER. I prefer butter, brown sugar and cinnamon along with a handful of pecans, the nuts are optional. Add cold butter to your ingredients and combine them with a fork so you have small chunks of butter. If you love streusel as much as I do, you will also love Streusel Coffee Cake.
The biggest problem I have with muffins is how to keep them fresh for more than a day. All homemade muffins are wonderful right out of the oven, but later in the day or the next, they will become dry. These muffins will stay moist a bit longer due to the blueberries and sour cream, however, here are a few tips to keep them delicious for days to come, the best option is to eat them right away.
How to keep muffins fresh
- My first choice is to freeze them as soon as they are cool in an individual ziplock bag. Then place the bags in an airtight container in the freezer. When you want a muffin, take one out and let it thaw to room temperature. Don’t microwave, it will change the texture and you will have a rubbery muffin.
- If you just need them fresh the next day, let them cool and place in in air tight container in the refrigerator with a paper towel on the top and bottom. This will give you pretty fresh tasting muffins for an extra day without freezing.
- If all else fails and your muffins are starting to dry out, just toast them in the oven!
More Muffin Recipes!
Adapted from Sally’s Baking Addiction
Blueberry Muffins with Streusel Topping
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup butter room temp
- ½ cup sugar
- ¼ cup brown sugar
- 2 eggs room temp
- ½ cup sour cream room temp
- ¼ cup milk
- 1 ½ cups blueberries fresh/frozen
- ¾ cup flour
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 6 tablespoons butter cold and cut into 1 inch pieces
- ½ cup pecans optional, chopped
- Preheat oven to 425º. Spray muffin pans with nonstick spray or use cupcake liners.
- In a small bowl combine all streusel ingredients and combine with a fork until combined but with small chunks of butter still present. Place in the refrigerator while you make the muffins.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
- In the bowl of an electric mixer, beat the butter, sugar and brown sugar until creamy, about 2 minutes. Add eggs one at a time, beating after each addition until combined Next add sour cream and vanilla and beat until combined. Add the dry ingredients and beat on low just until combined. Fold in fresh blueberries. If using frozen blueberries, coat them with a little bit of flour before adding them. Do not thaw first.
- Divide the batter into the muffin tins using a spoon or large ice cream scoop, filling them to the top. Sprinkle streusel over the top pressing it into the batter.
- Bake for 5 minutes at 425º then reduce oven temperature to 350º without removing the muffins and bake an additional l20 minutes or until a toothpick comes out clean.
- Allow to cool for about 5 minutes then remove to a wire rack and eat warm or at room temperature.