Blueberry Muffins with Streusel Topping

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The recipe is an adaptation of Ina Garten's blueberry coffee cake muffins with a topping added. The muffin part is delicious on its own with a moist and light cake like crumb filled with blueberries. And they aren't overly sweet, which is a big plus for us. The streusel topping makes the muffin even better by adding a nice crunchy texture and a bit of sweetness.

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Ingredients

  • STREUSEL TOPPING:
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup firmly packed light brown sugar
  • 4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces
  • ............................................
  • MUFFINS:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 8 ounces sour cream
  • 1/4 cup milk
  • 3 cups (1 1/2 pints) fresh blueberries, stems removed

Preparation

Step 1

FOR THE TOPPING:

In a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.

FOR THE MUFFINS:

Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.

With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, then add vanilla, sour cream, and milk until combined. Add 1/3 of dry ingredients at a time and beat until just combined. With a spatula, evenly fold blueberries into batter.

Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.

Makes 24 muffins

[Blueberry coffee cake muffins adapted from Barefoot Contessa]

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