Blueberry Muffins With Streusel Topping Recipe

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup brown sugar, lightly packed
• 4 tablespoons unsalted butter, softened
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 12 tablespoons unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 8 ounces sour cream
• 1/4 cup milk
• 3 cups fresh blueberries

Recipe

• 1 for the topping: in a medium bowl, stir together the 1/2 cup flour, 1 teaspoon cinnamon and 1/2 cup brown sugar. add the 4 tablespoons butter and combine with a fork until the topping resembles coarse crumbs. set aside.
• 2 preheat over to 350 degrees.
• 3 place paper baking liners in muffin pans. in a separate medium bowl, sift together flour, baking powder, baking soda and salt.
• 4 with electric mixer fitted with paddle attachment, cream the butter and sugar until light and fluffly, about 5 minutes.
• 5 at low speed, beat one egg at a time, then add vanilla, sour cream and milk until combined. add 1/3 of the dry ingredients at a time and beat until just combined. carefully fold in blueberries into batter.
• 6 scoop batter into muffin pans filling each cup to the top. sprinkle topping evenly over batter. be generous.
• 7 bake 30-35 minutes until cake tester comes out clean.