Juicy Blueberry Streusel Muffins with Cinnamon Ribbon
Ingredients
Streusel topping
- 1/2 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup packed light brown sugar
- 4 tablespoons butter, slightly softened and cut into small pieces
- 1 teaspoon ground cinnamon
Batter
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup softened butter
- 1/3 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh blueberries
Preparation
Preheat oven to 350 degrees F. Grease 2 12-cup muffin pans with nonstick cooking spray. Set aside.
Combine ingredients for streusel topping in a small bowl, using a pastry cutter or a fork to cut the butter into the dry ingredients until well incorporated. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl and with an electric mixer on medium speed, beat butter, oil and sugars on medium speed until smooth. Add eggs, one at a time, beating well after each one.
Reduce mixer speed to low, and then mix in sour cream and vanilla just until combined.
Gradually beat in flour mixture, just until combined (do not overmix).
Just before the batter is fully incorporated, gently fold in 1 cup of blueberries.
Layer batter and streusel into muffin cups: Spoon about 1 1/2 -2 tablespoons of batter into each muffin tin. Top evenly with half of the streusel mixture. Spoon remaining batter evenly over streusel, then top with remaining streusel.
Place remaining blueberries evenly on top of the muffins.
Bake for about 20 minutes, or until tops are golden and a toothpick inserted comes out clean.
Remove muffins from oven and let cool in pan for 5-10 minutes before transferring to cooling rack.
Serving
Perfect for enjoying with your morning coffee.
Notes
Makes 24 muffins.
