Blueberry Muffins
- May 28, 2020
- by
- Teresa
I love these blueberry muffins. They are a slightly healthier version of what my mom has been making on Sunday mornings time out of mind… and they’re so, so delicious. My preferred method is to eat them piping hot with a small bit of salted butter, and I’d love for you to try it!
- butter
- sugar
- egg
- flour
- baking powder
- salt
- sour cream
- whole milk
- blueberries
Blueberry muffins are like a summer morning right in your hand – bursting with bright pops of color. They’re also delicately soft inside and impossibly crispy on top. A Sunday morning with a coffee and a muffin… perfect.
I like to use fresh blueberries, but if all you have is frozen, those will work too. Just be sure to calculate the longer bake time into your plans! These muffins can take nearly twice as long to bake if you use frozen rather than fresh berries.
These muffins are also all about the streusel. It really takes the crispy sweetness to a whole new level… and these days, a little extra sweetness is extra comforting. 
how to make the blueberry muffins…
First of all, preheat your oven. Then line a muffin tin with paper liners, and set it aside.
In a stand mixer with the paddle attachment or using a hand mixer, cream the softened butter and the sugar. Add the egg.
In a small bowl, mix the rest of the dry ingredients together. Stir the sour cream and milk together in another small bowl.
Now we’re ready to finish! In several alternating increments, add the dry ingredients and milk mixture to the butter mixture. You may need to scrape down the sides of the bowl… ensure that all the ingredients are incorporated, and then g e n t l y fold the blueberries in with a rubber scraper. You don’t want to squish them! 😉
Spoon the dough into the paper lined muffin tin – they will be nearly full.
To make the streusel, put the flour, sugar, and butter in a small bowl, and cut them all together with a fork. When the butter is mostly broken into tiny pieces, use a spoon and sprinkle the streusel over the unbaked muffins.
Aaaand bake! For around half an hour, unless you used frozen berries, in which case you will need to bake the muffins for nearly an hour.
these muffins would be perfect with…
If you make this recipe, I want to know what you think! Leave a comment and give the recipe a rating, or let me know on Pinterest – hearing about your cooking adventures always makes my day.
Blueberry Muffins
Ingredients //
For the Blueberry Muffins
- ¼ cup Salted Butter
- ¾ cup Sugar
- 1 Egg
- 1 cup All Purpose Flour
- 1 cup Soft White Whole Wheat Flour
- 1 Tablespoon Baking Powder
- ½ teaspoon Salt
- ¼ cup Sour Cream
- ¼ cup Whole Milk
- 1½ cup Blueberries fresh
For the Streusel
- ¼ cup Sugar
- ¼ cup All Purpose Flour
- 2 Tablespoon Salted Butter
Instructions //
For the Blueberry Muffins
- Preheat oven to 375° Fahrenheit. Grease or place paper liners in a muffin tin.
- Cream butter and sugar.
- Add egg.
- In a separate bowl, stir together the remaining dry ingredients.
- In another bowl, whisk the sour cream and whole milk together.
- In several alternating increments, add the dry ingredients and sour cream mixture to the butter mixture.
- Gently fold in the blueberries with a rubber scraper.
- Set aside.
For the Streusel
- Place all the ingredients in a small bowl and cut together with a fork.
- Sprinkle over the muffins.
- Bake for 25-35 minutes, until a wooden skewer inserted in the center comes out clean.
Notes
- These muffins are wonderful enjoyed fresh from the oven with a little salted butter inside.
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