Description

These blueberry muffins are moist, buttery, and packed with juicy blueberries, with just a hint of warm cinnamon. A golden brown sugar pecan streusel topping adds a perfect crunch and nutty sweetness. Each bite melts in your mouth, making these muffins an irresistible treat for any time of day.

Ingredients

For the Streusel Topping:

⅓ cup all-purpose flour

⅓ light brown sugar

1 teaspoon ground cinnamon

⅓ cup finely chopped pecans or walnuts

3 tablespoons cold butter, cubed

For the Muffins:
2 cups all-purpose flour, silted and then measured. (I prefer White Lily in this recipe.)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

3/4 cup granulated sugar

2 large eggs, slightly beaten

⅓ cup vegetable oil (or canola oil)

1/4 cup melted butter (melt 4 tablespoons of butter) I used salted butter

1 cup sour cream

2 teaspoons vanilla extract

1 1/2 cups blueberries (fresh or frozen)

Instructions

Preheat and Prep:

Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it well.

Make the Streusel (Optional):

In a small bowl, combine the flour, cinnamon and sugar.
Use a fork or your fingers to cut in the cold butter until the mixture resembles coarse crumbs.
Place the bowl in the fridge until ready to use.

Mix the Dry Ingredients: large bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix the Wet Ingredients: In a separate bowl, whisk together the sugar, eggs, oil, melted butter, sour cream, and vanilla extract until smooth and creamy.
Combine Wet and Dry:

Pour the wet ingredients into the bowl of dry ingredients and stir gently until just combined. Be careful not to overmix.

Add the Blueberries:

Toss the blueberries with a teaspoon of flour (to prevent them from sinking), then gently fold them into the batter.

Fill the Muffin Cups:

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
If using streusel, sprinkle it generously over the tops of the muffins.

Bake:

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.*
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage and Freezing Tips

Storage: Store the muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Freezing: Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. To enjoy, thaw overnight at room temperature or warm in the oven at 300°F for about 10 minutes.