Blueberry Muffins With Streusel Topping Recipe

Recipe by Dona England
READY IN: 50mins
YIELD: 24 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the topping: In a medium bowl, stir together the 1/2 cup flour, 1 teaspoon cinnamon and 1/2 cup brown sugar. Add the 4 tablespoons butter and combine with a fork until the topping resembles coarse crumbs. Set aside.
  • Preheat over to 350 degrees.
  • Place paper baking liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda and salt.
  • With electric mixer fitted with paddle attachment, cream the butter and sugar until light and fluffly, about 5 minutes.
  • At low speed, beat one egg at a time, then add vanilla, sour cream and milk until combined. Add 1/3 of the dry ingredients at a time and beat until just combined. Carefully fold in blueberries into batter.
  • Scoop batter into muffin pans filling each cup to the top. Sprinkle topping evenly over batter. Be generous.
  • Bake 30-35 minutes until cake tester comes out clean.
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