Categories: Breads, Breakfast, Pastries

Ingredients

• Streusel-
• 1/2 cup plus 1 tablespoon sugar
• 2 tablespoons all purpose flour
• 2 tablespoons cold unsalted butter
• -
• Muffins-
• cooking spray
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter softened
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup sour cream
• 1 cup frozen blueberries unthawed (I've used fresh ones too)

Directions

1. Streusel- In a medium bowl, stir together the sugar and flour. Use a pastry blender or your fingers to cut in the butter, mixing it thoroughly until it resembles coarse crumbs. Refrigerate until ready to use.

2. Muffins- Preheat the oven to 350 degrees. Spray 12 cups of a muffin tin lightly with cooking spray or sine them with cupcake liners.

3. In a medium bowl, stir together the flour, baking powder and salt.

4. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low and slowly add the eggs and vanilla. Turn the mixer to medium high speed and mi until well incorporated.

5. With the mixer on low speed, add half of the flour mixture, then half of the sour cream. Add the remaining flour and sour cream and mix until well incorporated. Fold in the blueberries.

6. Using a 1/4 cup measure, fill the prepared muffin cups three-quarters full. Sprinkle streusel on top of each muffin.

7. Bake until a tester inserted into the center of a muffin comes out clean. 24-28 minutes. Serve warm.

8. Store in an airtight container at room temperature for up to 2 days. To keep longer store in fridge.

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