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#Blueberry muffin recipe with crumb topping how to

If you’ve tried my Blueberry Sour Cream Muffins with Streusel or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below.

Love to bake? You might also enjoy my Fresh Cranberry Orange Scones, Cream Cheese Pumpkin Bread, Apple Streusel Muffins, or Blueberry Sour Cream Pound Cake! Try my Homemade Hickory Smoked Bacon or Brown Sugar Bourbon Bacon as a scrupulous accompaniment to complete your breakfast!

A 4-ounce ice cream scoop or a 1/4 measuring cup is the perfect amount for a standard size muffin tin.

Do not fill the muffin tin all the way to the top with batter.

Overworked muffins do not rise as well and can be tough.

Don’t overwork the batter, unless the recipe like this one has a step for creaming ingredients together, stir them by hand.

These Blueberry Sour Cream Muffins with Streusel are fabulous the day you cook them and will keep well for 2 – 3 days in an airtight container on the counter. Put 1-2 tablespoons on the top of each muffin and then bake. If your butter is soft enough, you can use the tines of a fork and not get out the pastry cutter. The streusel is made by cutting in room temperature butter with the dry ingredients until it looks like large crumbs. We will add a pinch of salt and cinnamon to bring out all the blueberry fabulousness of these muffins. Some recipes add spices, oats, and/or chopped nuts. Streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Defrosted will also work, but the juices will turn your muffins a little purple. Yes, they can be substituted and they do not need to be defrosted first. Can I use frozen blueberries and do I need to defrost them first? Use an ice cream scoop to distribute the batter into a 12 muffin sized tin. I always prefer fresh berries when they are available. In a larger bowl, stir together the dry ingredients of flour, baking powder, baking soda, and salt. Add sour cream, a little oil, and vanilla and whisk to combine. Whisk together eggs and sugar in a medium size mixing bowl.

#Blueberry muffin recipe with crumb topping how to

How to make Blueberry Sour Cream Muffins with Streusel These muffins take 10 minutes or less to stir together and bake for another 20 minutes, so breakfast or brunch can be ready in about half an hour. Cereal and yogurt just do not always cut it every day. I love not waiting for the weekend for a special breakfast. As in from mixing bowl to baked and on the table in about 30 minutes, just like my DOUBLE CHOCOLATE BANANA MUFFINS and APPLE STREUSEL MUFFINS. While they look and taste like a million bucks, these muffins come together quickly. The delicate, sweet and salty buttery crunch of the streusel is a burst of flavor and texture in every mouthful.

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 absolutely perfect way to start your morning! 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. Jump to Recipe Jump to Video Print Recipe