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Blueberry Muffins with Streusel Topping

Shared with me by: Delora S (friend)

The original recipe came from a Joanna Gaines cookbook.
My friend Delora made these on our winter weekend away in the Northwoods February 2023.
These a delicious, moist and not overly sweet.

Ingredients

  • 8 Tbls. (1 stick) unsalted butter, softened
  • 1 c. white sugar
  • 2 large eggs
  • 1 t. pure vanilla extract
  • ½ c. low-fat sour cream (Daisy)
  • 1-1/3 c. unbleached all-purpose white flour
  • 1 t. baking powder
  • ½ t. kosher salt
  • 1 c. blueberries (fresh or frozen and thawed)

Streusel Topping

  • ¼ c. plus 1 Tbls. white sugar
  • 2 Tbls. unbleached all-purpose white flour
  • 2 Tbls. cold unsalted butter

Instructions

To Make Streusel Topping: In a medium bowl, stir together the white sugar and flour. Use a pastry blender to cut in the butter, mixing it thoroughly until it resembles coarse crumbs. (a few pulses in a mini food processor will work as well). Refrigerate until ready to use.

Spray a 12-cup muffin tin lightly with cooking spray or line with cupcake liners. Set aside.

In a small bowl, stir together flour, baking powder and salt.

In another medium-size bowl (or use stand mixer), cream butter and sugar on medium speed until light and fluffy (about 2 minutes). Reduce speed to low and slowly add the eggs and vanilla. Turn mixer to medium-high speed and mix until well incorporated.

With mixer on low speed, add half of the flour mixture, then half of the sour cream. Add the remaining flour and sour cream and mix until well incorporated. Fold in blueberries.

Using a ¼-cup measure, fill prepared muffin cups three-quarters full. Sprinkle streusel on top of each muffin.

Bake art 375 degrees for about 18-23 minutes or until tester inserted into center of a muffin comes out clean. Serve warm.

NOTE: Makes 12 muffins.