Warm blueberry muffins slathered with drippy, melty butter are reason alone to make this recipe. These muffins are exactly what you need in your life. You may never buy store bought blueberry muffins again!
Muffins are easy to make because you can get it just right with a bowl, a whisk, and a spatula. Just remember to whisk thoroughly, yet gently to make sure that you don’t have any lumps and you will be all set.
- muffin tin
- large bowl
- silicone spatula
- 2 1/2 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- dash nutmeg
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream or yogurt (vanilla or plain)
- 1/2 cup canola oil can substitute vegetable oil or melted shortening
- 1 tablespoon vanilla extract
- 2 cups blueberries fresh or frozen, thawed and drained
- 1 cup all-purpose flour
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
- Preheat oven to 375°
- Prepare muffin tin with paper liners or grease with shortening and flour are you would a cake pan.
- Make streusel topping by combining flour, sugar, and cinnamon in a medium bowl. Add butter and mix until the topping is crumbly. Set aside.
- Add blueberries to a sifter fitted to a a large bowl. Sift flour over blueberries. Pour flour coated blueberries into a separate bowl.
- Finish sifting baking powder, salt, and nutmeg into the bowl with the flour. Whisk to combine. Set aside.
- In a separate bowl, which eggs and sugar until combined. Add sour cream, oil, and vanilla extract. Whisk until well combined.
- Add wet ingredients to flour mixture. Stir to lightly combine. Stir in blueberries.
- Spoon batter into muffin tin, filling 2/3 full. Cover generously with streusel topping. Lighlty press topping into each muffin
- Bake for 20 - 25 minutes or until a steak knife inserted in the center comes out clean.
- Let pan cool on cooling rack until the pan is cool enough to handle. Remove muffins and allow to cool on rack until ready to serve.
To store muffins place them in a plastic bag, seal, and store at room temperature for up to 3 days. Muffins can be frozen by wrapping them tightly in heavy foil or place them in freezer bags, and freeze for up to 3 months. To reheat, wrap frozen muffins in heavy foil. Heat in a 300 degree oven for 12 to 15 minutes.
Don’t worry if your don’t have a muffin tin. You can just use a buttered and floured pie dish and turn the recipe in a coffee cake. Add a simple glaze of powdered sugar, milk, and vanilla when the cake comes out of the oven and you are all set.
Love blueberries as much as we do? Check our our glazed blueberry biscuits.