Blueberry muffins are the perfect addition to any breakfast or brunch. Back in the days when I had to attend staff meetings (there are definitely perks to being a stay-at-home parent), the basket of muffins was a huge draw. Giant, moist bakery blueberry muffins with caramlized streusel and juicy berries are my favorite. I’m a total sucker for them.
That’s why I decided to try to recreate that deliciousness.
Frozen blueberries work really well if you’re on a budget, and adding sour cream to the batter yields a muffin that practically melts in your mouth.
Take 1/4 cup butter and beat it in well with the sugar and vanilla. This makes the base for your muffins.
Now you’re going to add the dry ingredients (flour and baking powder). When you get through, the batter will be very thick, and not very muffing-y looking at all. Adding the milk and sour cream will fix that.
Folding in the blueberries is always trick for me. I use a wooden spoon and try to stir as little as possible. Otherwise, the blueberries will squish up and turn your entire batter a lovely shade of violet. This doesn’t affect the taste, but it might not be the look you’re going for.
Now, you’re going to use a spoon to fill muffin cups about 2/3 full of batter. The batter is very sticky, so it can be kind of hard to work with. Stick with it though – the muffins are worth it!
I like to use my mixer to make the streusel, because cutting butter in by hand is hard. I throw all the streusel ingredients in and let it blend. Once it’s done, it’s time to sprinkle the muffins with streusely goodness!
Last step is to bake them at 375° for about 25 minutes. I use the old toothpick/knife trick to tell if they’re done. Usually, the smell is enough, though. It is heavenly!
That’s all it takes. In less than an hour, you can have muffins that taste like you paid tons at a bakery. They’re pretty, too!