These Blueberry Streusel Muffins are a delightful treat, perfect for breakfast or a snack.
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, cream the butter and sugar together until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and sour cream.
Adding eggs one at a time helps maintain the batter's emulsion.
In another bowl, sift together the flour, baking powder, baking soda, and salt.
Sifting the dry ingredients ensures a lump-free batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the blueberries using a spatula.
Coating the blueberries in a bit of flour prevents them from sinking in the batter.
In a small bowl, combine the brown sugar, cinnamon, and flour for the streusel. Cut in the cold butter until the mixture resembles coarse crumbs.
Using cold butter helps create a crumbly texture for the streusel.
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop ensures evenly sized muffins.
Sprinkle the streusel topping evenly over the batter in each muffin cup.
Press the streusel lightly onto the batter to help it adhere.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins in the tin helps them set and makes them easier to remove.
Serve the muffins warm or at room temperature, and enjoy!
Pair these muffins with a cup of coffee or tea for a delightful treat.
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