Blueberry Streusel Muffins | The Daily Dish

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Blueberry Streusel Muffins

4 Comments | Written on February 15, 2013 at 5:00 am , by

Finally, the weekend is here!   Sometimes it’s all about the simple pleasures in life.  Lazy mornings with a great cup of coffee and a sweet pastry.  This weekend, relax with one (or more!) of these “Blueberry Streusel Muffins.”

Keep reading for the recipe…

I love to add buttermilk and sour cream to my batter.  It keeps the muffins moist and delicious from the moment they come out of the oven.  Then, of course, there is the crowning glory – the streusel topping!  (Those bites are always the best, right?)  I used a simple combination of brown sugar, cinnamon and pecans.  If you prefer, chopped walnuts or slivered almonds would also taste great.  Have a great weekend everyone!

Blueberry Streusel Muffins

Muffins:
3-1/2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
4 eggs
1 cup buttermilk
1/2 cup sour cream
1/2 cup butter, melted
1 teaspoon vanilla
2 cups blueberries

Streusel:
1/4 cup brown sugar
1/4 cup finely chopped pecans
1/2 teaspoon cinnamon

Heat oven to 350 degrees. Grease 24 muffin cups or line with paper cupcake liners.

Mix together flour, sugar, baking powder, and salt in a bowl; set aside. In bowl of electric mixer, beat together eggs, buttermilk, sour cream, melted butter, and vanilla until blended. By hand, fold in the dry ingredients until just blended. Gently fold in blueberries. Do not overmix. Divide mixture between muffin cup, filling about 3/4 full.

Combine streusel ingredients together and sprinkle some over each muffin. Bake about 20-22 minutes or until tester inserted in the center comes out clean.

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