Blueberry Coffee Cake Muffins

By baker_babe

Ingredients

• Struesel topping:
• 12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 extra-large eggs, at room temperature
• 1 1/2 tsp pure vanilla extract
• 8 oz (about 1 cup) sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 half-pints fresh blueberries, picked through for stems and washed
• zest of 1 lemon
• 1/2 cup white sugar
• 1/3 cup flour
• 1/4 cup butter, cubed
• 1 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg

Preparation

Step 1

Preheat oven to 350 degrees. Place 16 paper liners in muffin pan. Grease top of muffin pan so overflow won’t stick.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup ¾ full. Sprinkle struesel topping over each muffin and bake for 25-30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean. Broil for 1-2 minutes to brown topping. Cool in pan 15 minutes then transfer to cooling rack.