Sour Cream Blueberry Streusel Muffins

Cooking Today


{makes 12 muffins}

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 large egg, room temperature

1/3 cup milk

1 teaspoon vanilla

1/3 cup sour cream

1 cup fresh blueberries

-for the topping-

1/2 cup white sugar

1/3 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/8 teaspoon salt

1/4 cup unsalted butter, cubed and soft

Preheat oven to 400 degrees. Grease muffins cups with Baker’s Joy or line with baking papers.

To make the streusel topping, mix together all the ingredients, mashing/incorporating with a dinner fork or pastry cutter, and set aside.

For muffins, whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Make a well in the middle of the dry ingredients, and stir in oil, milk, and egg. Add vanilla and sour cream. Stir with a wood spoon. Fold in blueberries. Using an ice cream scoop, fill muffin cups just below the top, and sprinkle – I mean, heap on – the crumb topping mixture! Use all of the crumb topping! Trust me!

Bake for 20 minutes, then check them in 1-minute intervals until they’re done. Don’t overbake them. Cool completely in pan or your tops will separate from your bottoms. And nobody needs to be topless – or bottomless, for that matter. Gently run a knife around the edges and carefully lift out of the tin. Replace any crumbly streusel topping that falls off. Or eat it. I prefer the latter. Serve with butter, naturally!

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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