With the kids home from school until who knows when, breakfasts have become much more important than they previously were. For so many years I’ve been able to get away with a quick bowl of cereal or a breakfast bar for the boys but now that classes start later and their commute consists of walking into the kitchen, they are expecting more. They keep asking when can we have muffins or where are the pancakes. Because I want to make this time memorable (and delicious) for them, I’ve been dusting off some of my old recipes that were previously reserved for the weekend. Inspired by their constant requests for muffins, I even decided to make some from-scratch blueberry muffins but I gave my traditional blueberry muffin recipe a makeover and created the best, most tender muffins ever. Read on to learn how to make the fluffiest streusel topped blueberry muffins.
I gave this classic blueberry muffin recipe a little makeover by switching out a few ingredient, adding my secret to create the fluffiest streusel topped blueberry muffins and using a few simple hacks. The end result is a muffin that is so flake and fluffy and delicious that your family will never want another type of muffin again. Here’s how to make it:
- For the Muffins
- ½ cup of white sugar
- ¼ cup of light brown sugar
- ½ cup of butter
- 2 eggs
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- ⅓ cup of milk
- 2 tablespoons of sour cream
- 2 cups of blueberries
- For the Streusel Topping
- 2 tablespoons of flour
- 2 tablespoons of brown sugar
- ½ tablespoon of white sugar
- ⅓ teaspoon of ground cinnamon
- 2 tablespoons of butter (grated)
- In the bowl of a mixer, cream together the butter and two types of sugar until they are light and fluffy.
- Beat in one eggs at a time.
- Add the vanilla extract.
- In a separate bowl, sift together the flour, baking powder and salt.
- Add ½ of the flour mixture to the butter/sugar mixture and mix.
- Add the milk, continuing to mix.
- Add the remainder of the flour mixture to the batter along with the sour cream.
- Mix until well combined.
- Gently fold in the blueberries.
- Spoon the prepared batter into your greased or lined muffin tins.
- Grate the butter and mix it with the flour, sugars and cinnamon until combined.
- Sprinkle the mixture evenly on top of each of the muffins.
- Bake on 375 degrees for 25 minutes.
- Cool and enjoy.
These fluffy streusel topped blueberry muffins start with a pretty basic muffin mix but with a simple substitution. To crate them, I added my butter, white sugar and brown sugar (I like to substitute brown sugar for 1/3 of the white sugar) to my mixing bowl and beat them together until they were creamy and fluffy. Next, I beat in my eggs one at a time and added my vanilla extract. Once those ingredients were well blended, I grabbed a second bowl and sifted together my flour, baking powder and salt. Then I simple poured half of my flour mixture into the butter and sugar mixture and combined it well.
Next, I poured in my milk while continuing to mix the batter.
After adding in the remainder of my flour mixture while continuing to mix my batter, it was time for my secret ingredient: sour cream. For years, I’ve added sour cream to my muffins, cakes and sometimes even breads because it makes them so moist and fluffy.
After I had mixed in my sour cream, my base batter was ready.
Next, I gently folded in my blueberries (I think the more the better personally) and scooped my batter into my lined muffin tins.
With my muffins perfectly scooped, I quickly grabbed my grater and a stick of butter and grated my butter (this is a simple hack that helps make streusel topping perfect).
With my butter grated, I mixed in my flour, two type of sugar and cinnamon, combined it well and sprinkled it over the top of my uncooked muffins.
Into the oven on 375 my streusel topped blueberry muffins went for 25 minutes (test to make sure they are done by inserting a toothpick in the middle and continue to cook one minute at a time until the toothpick comes out clean). Once they were perfectly cooked and brown on the top, I removed them from the oven, allowed them to cool slightly and then served them up.
Not only are these fluffiest streusel topped blueberry muffins bursting with blueberries in each and every bite, they are also so light, fluffy and delicious!
These fluffiest streusel topped blueberry muffins literally melt in your mouth and you can store them for up to a week in an airtight container or freeze them and warm them individually in the microwave to make them last even longer.
Trust me when I say that if you’re looking for the perfect breakfast for these strange days that can be enjoyed before virtual school or even while it’s in session, this is it! I hope you’ll give these fluffiest streusel topped blueberry muffins a try.