Wednesday Recipes: Blueberry Streusel Muffins

Blueberry Streusel Muffins

Dear Readers, I can’t fix cars or repair roofs. My day job keeps me too busy to visit shut-ins…but I can bake. Pictured are some blueberry streusel muffins I made for the youth bake sale at church. The smudges on the package are from the buttery goodness that got on my fingers when I removed them from the pan and placed them in the packaging.

Enjoy!

Blueberry Streusel Muffins

Streusel:

Ingredients:

¼ cup plus 1 tablespoon sugar

2 tablespoons all-purpose flour

2 tablespoons cold unsalted butter

Directions:

1.      To make the streusel: In a medium bowl, stir together the sugar and flour. Use a pastry blender or your fingers to cut in the butter, mixing it thoroughly until it resembles coarse crumbs. Refrigerate until ready to use.

Muffins:

Ingredients:

Cooking spray

1 1/3 cups all-purpose flour

1 t4easpoon baking powder

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, softened (I let it sit out all day)

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

½ cup sour cream

1 cup frozen blueberries (Yes, you read this right—keep blueberries on hand and you can make muffins any time of the year).

Directions:

1.      Preheat the oven to 350 degrees.

2.      Spray 12 cups of a muffin tin lightly with cooking spray or line them with cupcake liners.

3.      In a medium bowl, stir together the flour, baking powder, and salt.

4.      In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low and slowly add the eggs and vanilla. Turn the mixer to medium-high speed and mix until well incorporated.

5.      With the mixer on low speed, add half of the flour mixture, then half of the sour cream. Add the remaining flour and sour cream and mix until well incorporated. Fold in the blueberries.

6.      Using a ¼-cup measure, fill the prepared muffin cups three-quarters full. Sprinkle streusel on top of each muffin.

7.      Bake until you can poke with a toothpick and it comes clean, about 26 minutes. Serve warm (or package for another day and reheat in the muffin for around 15 seconds).

8.      Store in an airtight contained at room temperature for up to 2 days.

Makes 12 big muffins. 😊

Note: From Magnolia Table, Volume 2, 2020.