Call it breakfast, call it cake, no matter how you slice or dice it, these blueberry muffins with streusel are dang good.
Ingredients
BLUEBERRY MUFFINS
8Tablespoonsunsalted butter, melted and slightly cooled
1cupsugar
2large eggs, room temperature
1 teaspoonvanilla extract
½cupsour cream
¼cupbuttermilk
2cupsall purpose flour
1Tablespoonbaking powder
½teaspoonkosher salt
1½cupsblueberries, fresh or frozen, do not thaw*
OAT STREUSEL
4Tablespoonsunsalted butter, melted and slightly cooled
½cupflour
¼cuprolled oats
⅓cupbrown sugar
¼teaspoonkosher salt
Instructions
Preheat oven to 350° F. Line a 12-cup muffin pan with 12 paper liners and set aside.
In a large bowl whisk together the melted butter and sugar until smooth. Add the eggs and vanilla and whisk together again until smooth. Add the sour cream and buttermilk, and mix again until smooth. Add all of the dry ingredients to the bowl at once, including the flour, baking powder, and salt, and mix until just combined. Fold in the blueberries with a spatula and set batter aside.
In a medium-sized bowl, combine all of the oat streusel topping ingredients until crumbly. Set aside.
Divide the batter evenly between cups, roughly one heaping ⅓ cup of batter (you can use a size 16 cookie scoop also). Sprinkle each cup of muffin batter with roughly 1 Tablespoon of the streusel topping. Bake for 20-25 minutes, until a toothpick comes out clean or with a few moist crumbs attached.
Equipment
12 cup muffin pan
12 muffin paper liners
Notes
*Fresh blueberries are best for this recipe but you can definitely use frozen blueberries in the off season or in a pinch. Be aware that the often accumulated juices that accompany frozen berries will typically color the rest of your batter (they will still taste amazing).