Fresh, bursting blueberries fill these muffins that are perfect for any morning breakfast, brunch or a midday snack. My blueberry muffins with crumb topping have a cake-like texture. The secret: sour cream.
6tablespoonsbutter(cold and cut into 1 inch pieces)
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, milk 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 20 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.
Barbara's Notes + Tips
If not eating right away, let cool and freeze. When ready to eat, remove from freezer and let warm to room temperature.
You can use fresh or frozen blueberries, if frozen, don't thaw before adding.
Don't over mix the batter once you have added the flour.