Author Notes
Breakfast, snack, dessert...whatever you want to call them! —Oh Sweet Day!
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Ingredients
- MUFFINS
-
2 cups
all purpose flour
-
2 teaspoons
baking powder
-
1/2 teaspoon
salt
-
2
large egg, room temp
-
1 cup
sugar
-
1 cup
sour cream, room temp
-
1/2 cup
canola oil
-
1 teaspoon
vanilla extract
-
2 cups
blueberries, fresh or frozen
- TOPPING
-
1/3 cup
sugar
-
1/2 cup
all purpose flour
-
1/4 cup
unsalted butter, melted
-
1/2 teaspoon
ground cinnamon
Directions
-
Preheat oven to 375F. Grease muffin tin or line with muffin liners.
-
To prepare the topping, combine all the streusel ingredients until crumbly. Set aside.
-
In a large bowl, stir together flour, baking powder and salt.
-
In another bowl, whisk together eggs and sugar until combined. Whisk in sour cream, oil and vanilla.
-
Pour the wet mixture into the flour mixture. Mix with a spatula until moistened.
-
Gently fold in 1 1/2 cups blueberries.
-
Fill each muffin cup 2/3 full with the batter.
-
Cover the batter with the remaining blueberries. Sprinkle around 1 tablespoon of the streusel on top of each muffin.
-
Bake until risen and browned, about 20 minutes. Let cool for 10 minutes in the pan.
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