Blueberry muffins are a perfect anytime treat, loaded with sweet blueberries, and topped with a cinnamon sugar streusel for a little added crunch. I have great memories of camping trips to Promised Land in the Poconos when I was a kid, going hiking to what we called Flat Rock, picking wild blueberries by the lake with my cousins and incorporating them into muffins and pancakes for everyone. That first bite of fresh blueberry always brings me right back. These muffins are super easy to make and will be baked and nearly ready to eat by the time you finish cleaning up the dishes afterwards!
INGREDIENTS:
Muffins
- 285 g All-Purpose Flour
- 10 g Baking Powder
- ½ teaspoon Kosher Salt
- 200 g Granulated Sugar
- 1 Lg Egg
- 4 tablespoon Unsalted Butter, melted and cooled
- 1 tablespoon Vanilla Extract
- 285 g Sour Cream
- 1 Pint Fresh Blueberries, rinsed, dried and any stems removed
- 1 tablespoon Ground Cinnamon
Streusel Topping
- 1-½ tablespoon Salted Butter, melted and cooled (or unsalted butter with a pinch of salt!)
- ¼ C All-Purpose Flour
- 2 tablespoon Light Brown Sugar, tightly packed
- 2 tablespoon Granulated Sugar
- ¼ tablespoon Ground Cinnamon
INSTRUCTIONS:
Step 1: Gather your ingredients and equipment. Preheat your oven to 350℉, and make sure the racks are positioned in the center, allowing two muffin tins to be stacked on two separate racks for baking.
Step 2: In a bowl over a kitchen scale, weigh your flour and baking powder, and add the salt.
Step 3: In a small bowl, whisk the egg. In a separate bowl, weigh the sugar, then mix both until pale yellow in color. Add in the vanilla extract, and slowly incorporate the melted butter, a little at a time. The mixture will be very thick.
Step 4: Gently fold in the sour cream, a few spoonfuls at a time, and mix altogether until fully incorporated. Set aside.
Step 5: Into the bowl of dry ingredients, add the cinnamon and the blueberries, tossing the berries by hand to make sure they are well coated in the flour mixture.
Step 6: Use a rubber spatula to gently begin folding all of the ingredients together. You don't want to press the blueberries, nor over work the batter. Once you have a cohesive batter with no streaks of flour, you're ready to spoon the mixture into the muffin tins, filling the paper liners ¾ of the way full.
Chef's Note: Overfilling the cups will lead to muffins forming a flat top, but ¾ of the way will create a beautiful, rounded domed top.
Step 7: Prepare the streusel topping. In a small bowl, add the flour, brown sugar, granulated sugar and cinnamon. Stir together with the melted butter until crumbly.
Step 8: Sprinkle the crumbled topping over the muffin batter. Bake 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow muffins to cool a few minutes while still in the pan, then remove and place on a cooling rack.
Store cooled muffins in an airtight container.
Blueberry Muffins
Equipment
- Various Mixing Bowls
- Wire Whisk
- Rubber Spatula
- Measuring Cups and Spoons
- Fork
- 2 Muffin Tins, lined with paper liners
Ingredients
Muffins
- 285 g All-Purpose Flour
- 10 g Baking Powder
- ½ teaspoon Kosher Salt
- 200 g Granulated Sugar
- 1 Lg Egg
- 4 tablespoon Unsalted Butter, melted and cooled
- 1 tablespoon Vanilla Extract
- 285 g Sour Cream
- 1 Pint Fresh Blueberries, rinsed, dried and any stems removed
- 1 tablespoon Ground Cinnamon
Streusel Topping
- 1-½ tablespoon Salted Butter, melted and cooled (or unsalted butter with a pinch of salt!)
- ¼ C All-Purpose Flour
- 2 tablespoon Light Brown Sugar, tightly packed
- 2 tablespoon Granulated Sugar
- ¼ tablespoon Ground Cinnamon
Instructions
- Gather your ingredients and equipment. Preheat your oven to 350℉, and make sure the racks are positioned in the center, allowing two muffin tins to be stacked for baking.
- In a bowl over a kitchen scale, weigh your flour and baking powder, and add the salt.
- In a small bowl, whisk the egg. In a separate bowl, weigh the sugar, then mix both until pale yellow in color. Add in the vanilla extract, and slowly incorporate the melted butter, a little at a time. The mixture will be quite thick.
- Gently fold in the sour cream, a few spoonfuls at a time, and mix altogether until fully incorporated.
- Into the bowl of dry ingredients, add the cinnamon and the blueberries, tossing the berries by hand to make sure they are well coated in the flour mixture.
- Use a rubber spatula to gently begin folding all of the ingredients together. You don't want to press the blueberries, nor over work the batter. Once you have a cohesive batter with no streaks of flour, you're ready to spoon the mixture into the muffin tins, filling the paper liners ¾ of the way full.Note: Overfilling the muffin cups will likely lend to muffins that bake with a flat top or spill over the top and stick to the pan, making them difficult to remove.
- Prepare the streusel topping. In a small bowl, add the flour, brown sugar, granulated sugar and cinnamon. Stir together with the melted butter until crumbly.
- Sprinkle the crumbled topping over the muffin batter. Bake 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Allow muffins to cool a few minutes while still in the pan, then remove and place on a cooling rack.
- Store cooled muffins in an airtight container.
