Start your morning right with a batch of these delicious streusel topped blueberry muffins. When these crumbly, buttery, streusel topped blueberry muffins are baking in the oven, the incredible aroma will take over your home and is guaranteed to get those sleepy heads out of bed
This weekend marks the opening weekend of deer hunting here in Minnesota. It has become a tradition that our family hosts a group of 10-15 hunters each year for the hunting opener. So every year during the first week of November our house is filled with blaze orange and a lot of hungry hunters.
These wonderful streusel topped blueberry muffins paired with a steaming cup of coffee are a great way to start the morning for these hunters. It will give them the fuel they need to go out and get that 30 point buck 🙂
The ingredients for these muffins include flour, sugar, baking powder, baking soda, salt, blueberries, eggs, sour cream, vegetable oil, and vanilla.
You will also need flour, quick cooking oats, sugar, cinnamon, and butter for the streusel topping.
First, you want to make the streusel topping . To do this, simply take flour, sugar, quick cooking oats, and cinnamon and combine.
Using a pastry knife (shown in picture) cut in room temperature butter until thoroughly combined.
Traditionally, you should use cold butter when making any type of pastry. Cold butter is what gives pastry a “flaky” consistency.
With this topping however, using cold butter leaves the streusel very powdery. I like to use room temperature butter, because everything seems to stick together better. Once it is mixed, I will throw it in the refrigerator for 10-15 minutes while I am preparing the muffin batter. This way I can still get the flaky crumble when the muffins are baked that cold butter will give you, but I have the chunks of streusel that I prefer.
Now that the streusel is done, let’s move on to the muffin batter. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Then, add blueberries and gently toss to coat and set aside.
I have two quick side notes about the berries in this recipe. First, you can use frozen or fresh berries in this recipe. I prefer to use fresh as using frozen berries will tend to color your dough a little. It doesn’t change the flavor at all, the muffin will just have a little tint of purple to it when you bite into it. Secondly, you can use rasberries instead of blueberries if you prefer. It is just personal preference, both are delicious!
In a separate bowl, combine eggs, sour cream, oil and vanilla; mix well.
Next, add your wet and dry ingredients together.
Stir the wet and dry ingredients together just until combined. Do not over mix!
Fill your cupcake liners 2/3 full and preheat your oven to 400 degrees.
Next, layer the top of your muffins with the streusel mixture.
Once muffins are topped with streusel, bake for 18-22 minutes (or until a toothpick comes out clean) in a 400 degree oven.
Remove from oven and allow to cool for 5 minutes before transferring them to a cooling rack.
- For Muffins:
- 2 cups all purpose flour
- 1 cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups fresh or frozen blueberries or rasberries
- 2 eggs. slightly beaten
- 1 cup (8 ounces) sour cream
- ½ cup vegetable oil
- ½ teaspoon
- For Streusel:
- 6 tablespoons flour
- 6 tablespoons quick cooking oats
- 4 tablespoons sugar
- ¼ teaspoon cinnamon
- 4 tablespoons butter, room temperature
- First, make the streusel by adding the flour, sugar, quick cooking oats and cinnamon together. Then, cut in the butter until a you get a crumbly texture. Once mixed, set in the refrigerator while you are mixing the muffin dough (no longer than 10 minutes)
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt: add berries and toss gently.
- In a separate bowl, lightly beat eggs and add sour cream, oil and vanilla; mix well.
- Stir into dry ingredients and just mix until combined. Do not over mix!
- Fill muffin liners or greased muffin tin ⅔ full of batter and add streusel mixture to the top of each muffin.
- Bake at 400 degrees for 18-22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before moving to a cooling rack.