SOUR CREAM BLUEBERRY MUFFINS WITH STREUSEL TOPPING RECIPES
SOUR CREAM BLUEBERRY MUFFINS RECIPE | ALLRECIPES
The sour cream brings moistness to these muffins which are bursting with fresh blueberries.
Provided by lutzflcat
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 16 muffins
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
- Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
- Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
- Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 274.4 calories, CarbohydrateContent 35.4 g, CholesterolContent 37.2 mg, FatContent 13.7 g, FiberContent 1.1 g, ProteinContent 3.5 g, SaturatedFatContent 4.8 g, SodiumContent 204.4 mg, SugarContent 18.2 g
BLUEBERRY STREUSEL MUFFINS RECIPE | SOUTHERN LIVING
Best enjoyed as a fresh breakfast or a fruity dessert, these Blueberry Streusel Muffins will be a new household staple. They combine all the best features of a blueberry muffin (with its pops of juicy freshness) and a coffee cake (with its signature crumb topping) to create a supreme everyday muffin. The muffin itself is light and airy, with exploding pockets of blueberry, and the streusel topping is just the right amount of crumbly to coat the muffin without excess crumbs shaking off all over your floor. The smell of these muffins baking will perfume your whole kitchen and draw all the children near.You can make these muffins all year round with fresh or frozen blueberries. Stock up on the berries when they're in season and freeze them to enjoy all year long. If you're using frozen blueberries in this muffin recipe, rinse and drain thawed berries, then pat them dry with paper towels. This will help to prevent discoloration of the batter. You can also swap out blueberries for your berries of choice, from strawberries to blackberries, to put your own spin on this classic berry muffin recipe.
Provided by Southern Living
Total Time 50 minutes
Yield 1 1/2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 375ºF. Lightly grease muffin pans.
- Prepare Batter: Beat butter at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating until light and fluffy. Add egg, beating well.
- 3. Combine 2 1/3 cups flour, 1 Tbsp. plus 1 tsp. baking powder, and 1/2 tsp. salt; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture and beating well after eachaddition. Stir in vanilla, and fold in blueberries. Spoon batter into prepared muffin pans, filling two-thirds full.
- Prepare Streusel Topping: Combine 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp. cinnamon; cut in 1/4 cupbutter with a pastry blender until crumbly. Sprinkle on top of muffin batter.
- Bake at 375ºF for 35 minutes or until golden brown. Remove from pans immediately.
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What a joy to set out a basket of these moist blueberry muffins with crumb topping on the brunch buffet. People rave when they taste them for the first time. —Mary Anne McWhirter, Pearland, Texas
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Reviews 3.9
Total Time 40 minutes
Category Breakfast, Brunch
Calories 252 calories per serving
- In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.
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Rich and delicious blueberry muffins. The secret is the sour cream.
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Category Bread, Quick Bread Recipes, Muffin Recipes, Blueberry Muffin Recipes
Calories 281 calories per serving
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