Blueberry Muffin
AuthorPriyanka SivaramakrishnanDifficultyBeginnerLight, fluffy, moist blueberry muffins with a crumbly, nutty streusel topping. Crispy on the edges, soft on the inside. Recipe adapted from Sally's Baking Addiction.
Preheat the oven to 425F. Line your muffin pan with liners.
Whisk all the dry ingredients (flour, baking powder, baking soda, and salt) in a large bowl.
In another bowl, beat the butter and sugar together until it is light and fluffy. Mix on high speed if you are using a hand held or stand mixer. Reduce the speed and add one egg at a time, making sure it is well blended before the next is added. Add in the sour cream and the vanilla extract as well.
Reduce the speed to low and slowly add in the dry ingredients. Make sure that there are no clumps.
Fold in the blueberries.
Fill the liners all the way to the top and sprinkle on the streusel toppings. In the oven it goes at 425F for 5 minutes and then reduce the temperature to 350F and bake for 20-25 mins. To check, insert a toothpick, if it comes out clean, they are ready.
Allow the muffins to cool in the pan for 5 minutes and then on a wire rack. (I use a silicone muffin liner, so I like to remove it before cooling it down on the wire rack or else the condensation will make the bottom soggy.
Ingredients
Directions
Preheat the oven to 425F. Line your muffin pan with liners.
Whisk all the dry ingredients (flour, baking powder, baking soda, and salt) in a large bowl.
In another bowl, beat the butter and sugar together until it is light and fluffy. Mix on high speed if you are using a hand held or stand mixer. Reduce the speed and add one egg at a time, making sure it is well blended before the next is added. Add in the sour cream and the vanilla extract as well.
Reduce the speed to low and slowly add in the dry ingredients. Make sure that there are no clumps.
Fold in the blueberries.
Fill the liners all the way to the top and sprinkle on the streusel toppings. In the oven it goes at 425F for 5 minutes and then reduce the temperature to 350F and bake for 20-25 mins. To check, insert a toothpick, if it comes out clean, they are ready.
Allow the muffins to cool in the pan for 5 minutes and then on a wire rack. (I use a silicone muffin liner, so I like to remove it before cooling it down on the wire rack or else the condensation will make the bottom soggy.