Blueberry Muffins


Blueberry Muffins


For the Cinnamon Streusel Topping

➡1/2 cup (104g) sugar

➡1/3 cup (43g) all-purpose flour

➡1 1/2 tsp ground cinnamon

➡1/4 cup (56g) unsalted butter, cold, cubed

For the Blueberry Muffins

➡1 3/4 cups (228g) all-purpose flour

➡2 tsp baking powder

➡1/8 tsp baking soda

➡1/2 tsp salt

➡1/4 cup (56g) unsalted butter, melted

➡1/4 cup (60ml) vegetable oil

➡1/2 cup (104g) sugar

➡1/4 cup (56g) packed light brown sugar

➡1 large egg

➡1 tsp vanilla extract

➡6 tbsp (86g) sour cream

➡1 1/3 cups (185g) fresh blueberries, washed and dried


Make the Streusel

➡Preheat oven to 400 degrees. Prepare a muffin pan with liners.

➡Add the sugar, flour and cinnamon to a medium-sized bowl. Cut the butter into the flour mixture until the butter is fully incorporated and the mixture is crumbly. Set aside.

Make the Muffins

➡Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.

➡Add the melted butter, oil and sugars to a large mixing bowl and whisk together to combine.

➡Add the egg, vanilla extract and sour cream and whisk together until well combined.

➡Add the dry ingredients and gently stir until just well combined. Do not overmix. The batter will be thick.

➡Fold in the blueberries.

➡Fill the muffin cups about 3/4 full and divide the crumb topping between the muffins. You should get 12 muffins.

➡Bake the muffins for about 15-20 minutes, or until a toothpick comes out clean. Allow to cool for 3-5 minutes, then transfer to a cooling rack. Enjoy them while they’re still a little warm or let them cool completely.

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