Blueberry Muffins

These muffins are loaded with fresh blueberries and topped with sweet cinnamon sugar streusel

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Course: Bread, Breakfast, Brunch

Cuisine: American

Keyword: Blueberries, Blueberry, Muffins

Prep Time: 15

Cook Time: 25

Servings: Muffins

Calories: 218kcal

Equipment

Kitchen Scale
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.

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