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    Sour Cream Blueberry Streusel Muffins

    Source of Recipe

    From "Love Welcome Serve" by Amy Nelson Hannon

    Recipe Introduction

    "We host weekend company quite a bit, especially during the fall, because the world orbits around football season for those of us who live in the South. For all the company-having weekends, I like to offer a bite of breakfast that's yummy and beautifuland can be made ahead. These muffins are perfectly tender, with a crumble topping that gives a light cinnamon-y crunch. It's not unusual to find someone unwrapping one over the sink at 11 pm to satisfy a late-night sweet tooth. But be prepared for your company to invite themselves again. They're that good."

    List of Ingredients

    For the topping:
    ◦ 4 tablespoons ( stick) unsalted butter, cubed and at room temperature
    ◦ cup sugar
    ◦ ⅓ cup all-purpose flour
    ◦ 1 teaspoons ground cinnamon
    ◦ ⅛ teaspoon salt

    For the muffins:
    ◦ 1 cups all-purpose flour
    ◦ cup sugar
    ◦ 2 teaspoons baking powder
    ◦ teaspoon salt
    ◦ ⅓ cup vegetable oil
    ◦ ⅓ cup whole milk
    ◦ 1 large egg, lightly beaten, at room temperature
    ◦ 1 teaspoon vanilla extract
    ◦ ⅓ cup whole sour cream
    ◦ 1 cup blueberries
    ◦ Salted butter, for serving

    Recipe

    Set the oven to 400 F. Coat a 12-cup muffin tin with nonstick baking spray or line it with baking papers.

    To make the streusel topping, mix all the ingredients, mashing and incorporating everything with a fork or pastry cutter; set aside.

    For the muffins, whisk together the flour, sugar, baking powder, and salt in a large bowl. Make a well in the middle of the dry ingredients and stir in the oil, milk, and egg. Add the vanilla and sour cream and stir well with a wooden spoon. Gently fold in the blueberries without busting them.

    Using an ice cream scoop with a release lever, fill the prepared muffin cups just below the top, and heap on the crumb topping mixture. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden. Don't overbake them.

    Cool completely in the muffin tin or else your tops will separate from your bottoms. Gently run a knife around the edges and carefully lift each muffin out of the tin. Replace any crumbly streusel topping that falls off. (Or eat it.) Serve with butter, naturally! Store any leftovers in an airtight container.

    Makes 12 muffins

 

 

 


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