Is there anything better than a warm muffin studded with blueberries and streusel topping? I think not!! You’ll want to make a double batch of these so your kids can grab them on busy school mornings!
Blueberry Coffee Cake Muffins
Topping:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 4 tbsp salted butter
Muffins:
- 2 cups all-purpose flour
- 3/4 tsp baking powder
- 1/4 + 1/8 tsp baking soda
- 3/4 tsp salt
- 6 tbsp salted butter
- 3/4 cup sugar
- 1 tsp lemon zest
- 1 tsp vanilla
- 3 eggs
- 1/2 cup + 2 tbsp sour cream
- 1 1/2 cups frozen blueberries (you can substitute raspberries)
- 1 tbsp all-purpose flour
Preheat over to 375 degrees. Prepare muffin tins with liners.
Prepare topping by placing all the ingredients into a food processor. Pulse until it turns into uniform pea-sized crumbs.
For the muffins: Whisk together the flour, baking soda, baking powder, and salt in a bowl, set aside.
In another bowl, cream the butter, sugar, and zest together on medium speed until light and fluffy, about 4 minutes. Add vanilla. Add the eggs one at a time mixing on low until well combined. Stir in the sour cream. Then slowly incorporate the flour, stirring until just mixed.
In a small bowl place the frozen blueberries and 1 tbsp flour, mix to combine, then fold them into the muffin batter. Don’t overmix or the batter will turn purple and then gray.
Immediately scoop into muffin liners and sprinkle the topping over the muffins.
Bake for 20-25 minutes.
Cool slightly and serve warm.
If freezing, cool completely before placing in freezer bags.
