Description
Easy and delicious blueberry muffins topped with a crunchy streusel, perfect for a quick baking adventure.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup fresh blueberries
- 1/4 cup flour (for streusel)
- 1/4 cup brown sugar (for streusel)
- 2 tbsp butter (for streusel)
- 1 tsp cinnamon (for streusel)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, egg, vanilla extract, and sour cream until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
- In a small bowl, combine the ingredients for the streusel: flour, brown sugar, butter, and cinnamon. Mix until crumbly.
- Divide the muffin batter evenly among the muffin cups and sprinkle the streusel on top.
- Bake for 18-20 minutes or until a toothpick comes out clean. Let cool before serving.
Notes
Avoid overmixing to keep muffins fluffy. If using frozen blueberries, coat them in flour before adding to prevent sinking.