Blueberry Muffins
Hands down the best muffins I have ever tasted. The crunchy crumbles along with the delicious moist cake and blueberries. Yumm.
Equipment
- 1 Muffin Pan
- 1 Stand Mixer Bowl + Whisk + Muscles!
Ingredients
Streusel
- 2 Tbsp unsalted butter
- ¼ Cup Sugar
- 2 Tbsp all-purpose flour
Muffins
- 8 Tbsp Unsalted Butter 1 Stick
- 1 Cup Sugar
- 1 â…“ Cup All-purpose Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 2 Eggs
- 1 tsp Vanilla Extract
- ½ Cup Sour Cream
- 1 Cup Blueberries Frozen works best
Instructions
- Preheat oven to 350 Degrees
Create Streusel
- Combine the softened butter, flour, and sugar in a cup, stirring with a spoon until well mixed. Set aside.
Create Muffins
- Spray the muffin tins (or add liners) and set aside.
- In a stand mixer on LOW. Cream the butter and sugar until fluffy.
- Add Eggs, Vanilla and Sour Cream. Increase speed to MED until well incorporated.
- In a separate bowl combine dry ingredients. Slowly add the mix slowly on LOW speed.
- Lastly mix in blueberries on LOW as to keep most of them whole.
- Scoop ¼ Cup mix into each muffin and sprinkle streusel crumbles over the top.
- Bake until clean toothpick test is clean (24-28 minutes).
Notes
· Eggs: Eggs act as a binder, which means they help hold the batter together.
· Sugar: Makes everything taste delicious.
· Baking Powder: Leavening (rising) agent to make them fluffy.
· Salt: Enhances the overall flavor.
· Sour Cream: Adds to the moisture and enhances the overall flavor.
Nutrition
Calories: 257kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 58mgSodium: 148mgPotassium: 52mgFiber: 1gSugar: 22gVitamin A: 398IUVitamin C: 1mgCalcium: 39mgIron: 1mg
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