Blueberry Streusel Muffins

You know that saying, “Sometimes you feel like a nut, sometimes you don’t?”  Well, sometimes you feel like streusel, and sometimes you don’t. Guess what I felt like today? Yep. Totally into streusel. I love the crunchy sugary top of a muffin that happens after the streusel topping melts into the muffin. The best way to eat these is to break them open and smear sweet butter on them while still warm. These muffins have a very tender crumb because of all the sour cream in them. The technique is kind of an unusual recipe (from Cook’s Illustrated) but it creates a very soft tender muffin.

blueberry streusel muffins

blueberry streusel muffins 2

 

blueberry streusel muffins 3

Blueberry Streusel Muffins

adapted from Cooks Illustrated

yield: 12 muffins

 

2 Cups all purpose flour

1 Tablespoon baking powder

1/2 tsp. salt

2 Cups fresh (or frozen) blueberries

1 large egg

1 Cup sugar

4 Tbsp. unsalted butter, melted & cooled

1 1/4 Cups sour cream

1 tsp. lemon zest

Streusel:

1/2 Cup all purpose flour

1/3 Cup sugar

pinch of salt

1 tsp. cinnamon

4 Tbsp. melted butter

 

For streusel: In a small bowl combine all ingredients with a fork. Set aside until ready to use.

 

For Muffins:

1. Preheat oven to 350° F. Grease a 12 cup muffin tin with non stick spray or butter.

2. Whisk flour, baking powder, and salt in a medium bowl until well combined. Add blueberries, and toss to combine.

3. In a large bowl whisk egg until light colored; about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds. Add melted butter in 2-3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking until just combined. Add flour mixture in 2-3 additions and gently fold after each addition until batter comes together; being careful not to over-mix. Batter may have small spots of flour remaining. Do not over-mix. Batter will be thick.

4. Distribute batter evenly among prepared muffin tin. Sprinkle streusel topping over each muffin. Bake at 350 for 25-30 minutes until a toothpick inserted in center of muffin comes out with  few crumbs attached. Let muffins cool in tin for 10 minutes, then remove to cool over wire rack.

 

 

 

 

 

 



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