Blueberry Muffins With Sour Cream And Streusel Topping
- January 12, 2022
When you combine the sweet, juicy burst of blueberry in every bite, an ultra moist muffin, and the buttery, crunch of crumble, you get Blueberry Sour Cream Muffins with Streusel Topping.The sour cream in the batter makes them perfectly moist with a tender crumb and adds just the right amount of flavor depth to showcase the juicy, fresh blueberries.The delicate, sweet and salty buttery crunch of the streusel is a burst of flavor and texture in every mouthful.Add sour cream, a little oil, and vanilla and whisk to combine.Use an ice cream scoop to distribute the batter into a 12 muffin sized tin.We will add a pinch of salt and cinnamon to bring out all the blueberry fabulousness of these muffins.The streusel is made by cutting in room temperature butter with the dry ingredients until it looks like large crumbs.Don’t overwork the batter, unless the recipe like this one has a step for creaming ingredients together, stir them by hand.A 4-ounce ice cream scoop or a 1/4 measuring cup is the perfect amount for a standard size muffin tin.Print Pin 5 from 8 votes Blueberry Sour Cream Muffins with Streusel When you combine the sweet, juicy burst of blueberry in every bite, an ultra moist muffin, and the buttery, crunch of crumble, you get Blueberry Sour Cream Muffins with Streusel Topping.1/4 teaspoon salt Instructions Muffins Preheat the oven 400 degrees Fahrenheit.Add the sour cream, oil, and vanilla and whisk to combine.Streusel Cut butter into the flour, brown sugar, salt, and cinnamon until the mixture resembles course crumbs.Don’t overwork the batter, unless the recipe like this one has a step for creaming ingredients together, stir them by hand.A 4-ounce ice cream scoop or a 1/4 measuring cup is the perfect amount for a standard size muffin tin. .
Blueberry Streusel Muffins (30 Minutes!)
They’re super moist, loaded with fresh blueberries, and topped with a crunchy cinnamon streusel.The secret ingredient to make these muffins super moist and tender is sour cream.The other muffin ingredients include: all-purpose flour, salt, baking powder, pure vanilla extract, vegetable oil, an egg (at room temperature), and fresh or frozen blueberries.For the streusel topping, you’ll need: unsalted butter (melted), the brown sugar, all-purpose flour, and cinnamon.While that’s preheating, whisk together your dry ingredients (flour, brown sugar, salt and baking powder) in a large bowl until combined.Then, in a medium bowl, combine the the wet ingredients (sour cream, vanilla, vegetable oil, and the egg).Next, quickly make the streusel by combining the softened butter, brown sugar, flour, and cinnamon to a small bowl until its texture is like wet sand.by combining the softened butter, brown sugar, flour, and cinnamon to a small bowl until its texture is like wet sand.Store these homemade blueberry muffins in an airtight container or plastic bag at room temperature for up to 5 days (or in the fridge for even longer).these homemade blueberry muffins in an airtight container or plastic bag at room temperature for up to 5 days (or in the fridge for even longer).Subscribe to my weekly newsletter or follow me on Instagram, Facebook, and Pinterest for all the daily updates.Leave a star rating below, and don’t forget to take pictures and tag me on Facebook and Instagram! .
Sour Cream Blueberry Muffins Recipe -Butter Your Biscuit
I usually double the batch and freeze some for a quick breakfast later in the week.I like to use an ice cream scoop to fill the muffin cups. .
Blueberry Muffins with Streusel
I worked as a hostess and busser at a restaurant in La Jolla, CA, called The Cottage while I was in high school.It was the closest I’d ever come to working in a real commercial kitchen, and it was also home to daily dozens of the freshest, most delicious breakfast breads.This Blueberry Bell (my nickname) recipe was inspired by the muffins served at The Cottage.▢ 2 1/4 cups fresh blueberries For the streusel topping: ▢ 4 Tablespoons cold unsalted butter, diced.Gently stir in the blueberries then scoop the batter into a greased cupcake pan.Pour the mixture into a bowl and pinch small pieces together until it is a crumbled texture. .
Blueberry Streusel Muffins
The best bake shop blueberry muffins are moist and fluffy, full of fresh, juicy berries, and finished with a buttery brown sugar streusel crumb topping.These coffee house Blueberry Streusel Muffins are big, decadent, and totally satisfying.Whip up a batch for a convenient grab-and-go breakfast, a lovely addition to a brunch buffet, or a sweet make-ahead afternoon snack.I wanted moist muffins with plenty of rich flavor that rise high, have a delicious crumb topping, and remind you of those decadent bakery-style treats that we all know and love.These are the muffins that you bake when you want to wow your brunch guests, gift a special breakfast to a friend in need, or just sink your teeth into something totally decadent and satisfying.They've truly got it all -- a moist, rich, interior (thanks to plenty of sour cream and butter), loads of sweet, juicy blueberries, and tall, streusel-coated tops.There are a few key steps to creating that nice, high dome on the muffin top:.(I like to use an ice cream scoop, large cookie dough scoop, or 2 ¼-inch dough scoop like this to equally measure the same amount of batter into each cup) Start the oven at a very high temperature to help the tops rise, and then lower the heat after 5 minutes to allow the rest of the muffins to cook through without burning.This is just a quick overview of the ingredients that you'll need to mix up a batch of bake shop blueberry muffins.As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.Nutmeg: just a hint gives the muffins a classic bakery-style taste that's reminiscent of a donut.just a hint gives the muffins a classic bakery-style taste that's reminiscent of a donut.It also gives them a moist, tender texture, while keeping the batter thick so that the muffins rise high and have a nice dome.It also gives them a moist, tender texture, while keeping the batter thick so that the muffins rise high and have a nice dome.You can substitute with frozen blueberries, but they're not my preference because they turn the batter an odd shade of bluish-green.The end result is simply the best blueberry streusel muffin recipe you've ever tasted!You can offer them for a quick grab-and-go breakfast on busy mornings; pile some in a basket as a part of a special brunch buffet; set out a few with a glass of lemonade or iced tea for an afternoon snack; or even add them to your bread basket as a side dish with dinner.It turns an ordinary weeknight meal into a special restaurant-worthy occasion -- and you can pull each of these items from your freezer with almost zero effort!Enjoy the coffee shop blueberry muffins at room temperature or serve them warm.You can choose high quality ingredients, organic fresh berries, and leave out all of the funky preservatives or additives that you might find in a similar boxed mix.; however, be aware that the frozen berries will "bleed" and likely turn the batter a weird bluish-green color.Toss the blueberries with a little bit of flour so that they stay suspended in the batter and don't sink to the bottom of the muffins.To check if the muffins are done , insert a toothpick into the center and make sure it comes out clean.You can bake the batter in jumbo muffin tins for giant bakery-size treats.You'll need to increase the total baking time to 30-35 minutes for the jumbo muffins. .
BEST Blueberry Muffin Recipe (with crumble)
This EASY Blueberry Muffin Recipe is better than the ones at Starbucks and has a delicious streusel on top!EVERYONE loves my Starbucks copycat blueberry muffins recipe!Quit spending all your money at Starbucks and make your own muffins at home!How to make Starbucks Blueberry Muffins Recipe Video.In all honesty I’m wasn’t a huge blueberry muffin fan until I created this recipe.Because of the other things we are adding the chemical reaction in the oven creates super fluffy muffins.The acid reacts with the baking soda to give it a nice high rise.WILD Blueberries: these are my favorite because they are small and teeny tiny.Wet ingredients: Mix the eggs with sugar, oil, extract, and vinegar until smooth.Dry ingredients: add the baking soda, salt, flour and sour cream and mix until thick batter forms.Dry Ingredients: whisk the flour, sugar, and salt in a bowl.Assemble: fill the muffin liners then top with streusel.To freeze them, package them in a single layer in an airtight container or gallon size bag.Or just grab one when you need it and it’ll thaw in a few hours – or pop it in the microwave.Don’t let the batter sit or they won’t rise properly.You can use Greek Yogurt in place of sour cream.Mini muffins will bake faster, jumbo will take longer.Leave a Review Print Recipe Ingredients Topping: ¾ cups (93g) all-purpose flour.5 tablespoons (71g) unsalted butter softened Muffins: 2 large eggs.1 cup (190g) blueberries wild or regular sized, fresh or frozen but defrosted and drained Instructions If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.Line muffin pans with paper baking cups.Mix in sour cream then stir in flour using a wooden spoon.Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin.Store in an airtight container for up to 3 days or freeze for up to one month.All text and images © DOROTHY KERN for Crazy for Crust.Disclaimer: Nutrition information shown is not guaranteed to be accurate.Join for FREE to start saving your favorite recipes Create an account easily save your favorite content, so you never forget a recipe again. .
Streusel-Topped Blueberry Muffins Recipe: How to Make It
For topping, combine brown sugar and flour in a small bowl; cut in butter until crumbly. .
Sour Cream Blueberry Muffins with Streusel Topping
These blueberry muffins with sour cream are super moist and tender...the stuff of sweet breakfast dreams.Their fluffy texture makes them the perfect base for a crisp and crunchy cinnamon streusel topping that's so addicting, you'll be munching on these muffins all morning, noon, and night!This recipe has also proven to be extremely versatile throughout the years and you'll definitely see some variation popping up in future posts.Not only do these muffins have a delicious base, but their crunchy cinnamon topping is super addicting!(I often find myself pulling little streusel crumbs off the muffins when they're too hot to come out of the pan...heheh).: the baking powder will give us that beautiful puffy top and fluffy muffin crumb baking soda : this helps the batter thicken right away in the bowl to give better shape to our final muffins.Check out this full video tutorial that will show you how to mix up these tasty muffins from start to finish!Those bubbles expand as the air heats up in the oven, yielding a puffed top and fluffy muffin!It also adds moisture and creaminess to our batter, while allowing it to be thick enough to stand up in our muffin pan.This translates to the perfect combination of a puffy, proud muffin top, while still having a tender and moist crumb.While I always recommend enjoying all baked goods when fresh (especially because these muffins are unbelievably tasty when warm from the oven!).This recipe is delicious with fresh blueberries when they're in season, but you can definitely make these with frozen berries if they're what you have on hand.Just add the zest of two lemons to your muffin batter and you'll have a lovely citrus twist on these tasty treats.Just note that the muffins will bake 2-4 minutes faster without the topping, so be sure to check them early.If you're looking for another tasty breakfast treat, be sure you don't miss out on our Light and Fluffy Buttermilk Pancake recipe too!Blueberry Muffins with Sour Cream and Streusel Topping By Jocelyn Drexinger Their fluffy texture makes them the perfect base for a crisp and crunchy cinnamon streusel topping that's so addicting, you'll be munching on these muffins all morning, noon, and night!TO MAKE THE MUFFIN BATTER: Cream butter, sugar, and extract: cream butter, sugar, and vanilla extract using a hand or stand mixer for about 1 minute on medium-high speed until light and fluffy.Generously sprinkle streusel over top of each muffin to form an almost solid layer.Share with family and friends for breakfast, a coffee break, or the tastiest afternoon snack in town!and tag me on Instagram or Facebook @mint.and.mallow.kitchen so I can see all your amazing sweets and help you with any baking conundrums that come up!This means that I earn a small commission on qualifying purchases at no additional cost to you.I will never provide a link to nor recommend any product or service that I don’t genuinely love or personally use.Check out our lesson collections to learn how to play and develop your own recipes in the kitchen, so we can help you take all your bakes to the next level! .
Sour Cream Blueberry Muffins
They are packed with fresh blueberries and sprinkled with a crunchy streusel topping.Made with whole wheat flour, reduced fat sour cream and sprinkled with a hearty oatmeal streusel, these blueberry muffins are as wholesome as they are delicious.My regular grocery store doesn’t carry this variety, but it’s available on Amazon.5 from 8 votes Print Sour Cream Blueberry Muffins Prep Time 15 mins Cook Time 18 mins Servings : 12 muffins Calories : 248 kcal Ingredients For the streusel:.1 1/2 cups of fresh blueberries Instructions Preheat oven to 425 degrees.In another small bowl, combine reduced fat sour cream, sugar, vegetable oil, 2 tablespoons of melted butter, vanilla and eggs.Pour sour cream mixture into dry ingredients and stir just until combined.Recipe Notes 10 Weight Watcher Smart Points per muffin Nutrition Facts Sour Cream Blueberry Muffins Amount Per Serving (1 g) Calories 248 Calories from Fat 97 % Daily Value* Fat 10.8g 17% Saturated Fat 4g 25% Sodium 258mg 11% Carbohydrates 32g 11% Fiber 3g 13% Sugar 16g 18% Protein 5g 10% * Percent Daily Values are based on a 2000 calorie diet. .