Print Recipe
Blueberry Muffins with a Streusel Topping
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Ingredients
Muffins
2
cups
all-purpose flour
3
tsp
baking powder
1/2
tsp
salt
2
large
eggs
1
cup
granulated sugar
1/2
cup
oil
1
cup
sour cream
1
tsp
vanilla extract
1 1/2
cup
blueberries
frozen or fresh
1
tbsp
flour
to coat blueberries
Streusel Topping
1/2
cup
unsalted butter
melted
2/3
cup
granulated sugar
1
cup
all-purpose flour
1 1/2
tsp
cinnamon
1/4
cup
raw sugar
optional
Instructions
Muffins
Preheat oven to 400°F. Line a muffin pan with liners.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In a large bowl, combine eggs, sugar, oil, sour cream and vanilla together. Whisk mixture until fully combined.
Add the dry ingredients into the wet ingredients. Fold together until fully combined. Be careful not to over mix!
Add 1 tbsp flour to blueberries to coat them well. Gently fold coated blueberries into batter.
Divide batter evenly into muffin tins. You should fill them about 2/3 of the way to leave room for the streusel topping.
Streusel Topping
Mix melted butter, flour, sugar, and cinnamon. Texture should be like damp sand.
Add a generous amount of streusel topping to each section of batter.
Baking
Place into the oven. Reduce heat to 375°F, and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
As soon as the muffins come out of the oven, sprinkle with raw sugar.
Cool for 5-10 minutes, and enjoy!
Notes
Storage:
Store in a air tight container to keep the muffins moist.