Blueberry Streusel Muffins
When my cousin Ellen told me these were the best Blueberry Streusel Muffins she’d ever made, I believed her, especially because I was sitting in her kitchen in Toronto sampling one (maybe two, but who’s counting). They were truly delicious!
Light and fluffy muffins, completely loaded with fresh blueberries and topped with a brown sugar streusel make it hard to beat! This is my new favorite recipe for blueberry muffins!
This recipe comes together very easily. Flour, brown sugar, salt and baking powder are combined in a large bowl.
In a medium bowl, whisk sour cream, vanilla, oil and egg. Add this mixture to the dry ingredients and gently stir to combine. Fold in the blueberries. Lots and lots of blueberries!
Portion out the batter into muffin cups. Combine the streusel ingredients together and sprinkle over the top of the muffins.
Bake for 20 minutes or until the muffins are golden brown and a toothpick inserted in the middle comes out clean.
Let cool on a wire rack and enjoy these beauties!
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Blueberry Streusel Muffins
Makes: 14 muffins
Prep Time: 10 minutes
Bake Time: 20 minutes
Total Time: 30 minutes
Ingredients
Muffins:
- 2 cups all-purpose flour
- 3/4 cup brown sugar, packed
- 1/2 tsp salt
- 1 tbsp baking powder
- 1 & 1/4 cup sour cream
- 2 tsp vanilla extract
- 1/4 cup vegetable oil
- 1 large egg
- 1 & 1/2 cups blueberries
Streusel Topping:
- 3 tbsp unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1/2 cup all-purpose flour
- 1/2 tsp cinnamon
Instructions
Preheat oven to 400°F. Add flour, brown sugar, salt and baking powder to a large bowl.
In a medium bowl, add sour cream, vanilla, vegetable oil and egg. Whisk to combine. Add egg mixture to dry ingredients and fold gently until combined. Fold in blueberries. Do not over-mix.
For the streusel topping, mix add of the ingredients together until it forms crumbs.
Scoop batter into a muffin pan lined with baking cups or sprayed with non-stick spray. Fill 3/4 full. Sprinkle each muffin generously with streusel.
Place in the oven and bake for 20 minutes or until muffins are set and a toothpick or knife in the center comes out clean.
Let cool on a wire rack.
Recipe by Chef Savvy
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