Blueberry Coffee Cake Muffins

For the Muffin Batter: – 1 1/2 cups all-purpose flour – 1/2 cup granulated sugar – 2 teaspoons baking powder – 1/2 teaspoon baking soda

– 1/4 teaspoon salt – 1/2 cup unsalted butter, melted and cooled – 2/3 cup sour cream – 2 large egg – 1 teaspoon vanilla extract – 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

Preheat the Oven: – Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the wells with cooking spray.

Make the Streusel Topping: – In a small bowl, combine the flour, sugar, diced butter, and ground cinnamon for the streusel topping. Use a fork or pastry cutter to mix until crumbly. Set aside.

Prepare the Muffin Batter: – In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for the muffin batter. – In a separate bowl, whisk together the melted butter, sour cream, eggs, and vanilla extract until well combined.

– Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. – Gently fold in the blueberries until evenly distributed throughout the batter.

Fill the Muffin Cups: – Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.

Add the Streusel Topping: – Sprinkle the prepared streusel topping over the muffin batter in each cup, dividing it evenly.

Bake the Muffins: – Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: – Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Serve the blueberry coffee cake muffins warm or at room temperature, and enjoy them as a delightful morning treat or afternoon snack. 


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