Blueberry Streusel Muffins : What’s Baking?
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Berry season is in full swing here and I am loving it! Fresh strawberries, blueberries, and raspberries that taste delicious and are affordable. While I love eating them as they are, I also enjoy baking with them. This month Yudith from Blissfully Delicious is the What’s Baking? host and she challenged us to bake with summer produce and fruits. I immediately picked out some berries and got to work.
I made three different versions of these blueberry muffins and the one I’m sharing with you is the clear winner. These muffins are moist and delicious and are bursting with the fresh blueberries. On top of the muffins is a simple streusel. While the streusel may be simple, it really makes these muffins. Not only does it taste delicious but it makes the muffins looks pretty and gives them a bit of a crunch!
I made a dozen of these muffins fully intending to have 6 for us to eat throughout the week for breakfast and to take the other 6 to work to share. Those other 6 never made it to work. My husband and I were crazy about these muffins! I think we each had one for breakfast and one after dinner for 3 days in a row. They were too good to share. Next time I’ll make a double batch and take them in to work.
Blueberry Streusel Muffins
Light and fluffy blueberry muffins topped with a crunchy streusel topping.
Ingredients
For the muffins:
- 1 3/4 c. flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 c. sugar
- 1/2 c. butter
- 1/4 c. milk
- 1/4 c. light sour cream
- 2 eggs
- 1 1/2 c. fresh blueberries
For the streusel:
- 1/3 c. flour
- 3 Tablespoons sugar
- 3 Tablespoons chilled butter, cut into small pieces
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 400 degrees. Line a muffin tin with 12 liners or spray them with cooking spray.
- In a large bowl combine the flour, baking powder, and salt. Mix well and set aside.
- In a large bowl combine the sugar, butter, milk, sour cream, and eggs. Mix well with a wire whisk until just blended.
- Add the flour mixture to the sugar mixture and mix until just combined. Gently fold in the blueberries.
- Divide the batter evenly between 12 muffin cups, filling each one 2/3 of the way full.
- In a small bowl combine the flour, sugar, butter, and cinnamon. Using your fingers, mix the butter into the dry ingredients until a crumb mixture forms.
- Sprinkle 1 tablespoon of the crumb mixture evenly over top of all 12 muffins.
- Bake the muffins for 18-22 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and cool on a wire rack.
Notes
Source: Adapted from Just Baked
Thanks for sharing this recipe. The muffins look delicious.
Blessings,
Deborah
I’m so glad you enjoyed these muffins, Heather. Yours look delicious. And now I want to make more!
They were so awesome! I love how much they tasted like bakery muffins!