There is just something about sitting out on the porch early in the morning, before the family wakes up, with my cup of coffee (a splash of cream, no sugar) and a warm blueberry streusel muffin (or two) slathered with butter. It’s the calm before the daily hustle and bustle. It’s those several precious minutes just to myself. Before work, before mommy duties and certainly before any housework.
And, to be quite honest, my only chance to get to these domed, delicious beauties before Matt and the girls wake up and demolish them. These muffins certainly don’t stick around for long. They’re that yummy.
Bursting with loads of fresh blueberries, and topped with a crunchy cinnamon streusel, these blueberry muffins are super easy to make and come together in no time.
This recipe uses both buttermilk and sour cream. The buttermilk provides a light tanginess that plays off the blueberries beautifully, while also cutting down on some of the fat. The sour cream adds richness and helps makes the muffins moist.
One noticeable difference about this muffin recipe compared to most, is the mixing method. While traditional muffin recipes combine dry ingredients together in one bowl and wet ingredients in another and then they’re combined, I chose to use the creaming method here. Creaming the butter with the sugar gives these muffins more of a lighter, cake-like texture reminiscent of bakery style muffins.
The streusel topping is a perfect contrast of texture to the moist, fluffy crumb of the muffin. It’s crunchy, full of cinnamon flavor and adds a bit of extra sweetness to the muffin. So, so good.
If you try this recipe, let me know!, Leave a comment in the comment area below. Be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking Company creations!
For the Muffins:
1 ¾ cup (256g) unbleached all-purpose flour
½ tsp fine sea salt
½ tsp baking powder
½ tsp baking soda
½ cup (127g) sour cream
¼ cup (64g) buttermilk
1 tsp pure vanilla extract
¾ cup (159g) granulated sugar
½ cup (1 stick, 113g) unsalted butter, softened
2 eggs, room temperature
1 1/3 cups (197g) fresh blueberries
For the Streusel:
¼ cup packed light brown sugar
½ cup unbleached all-purpose flour
1 teaspoons ground cinnamon
¼ teaspoon fine sea salt
3 tablespoons cold unsalted butter, cut into cubes
Preheat oven to 375 degrees. Line a 12 cup muffin tin with paper liners. Prepare the streusel. In a medium bowl, whisk to combine the light brown sugar, flour and salt. Cut in the butter using a pastry blender or your fingertips until small and medium clumps form. Place into the refrigerator to keep cool while preparing the muffins.
Combine the flour, salt, baking powder and baking soda into a medium bowl and whisk to combine. Remove ¼ cup of the flour mixture and place in another bowl. Add the blueberries. Stir gently to coat the blueberries in the flour mixture. In a measuring cup, combine the sour cream, buttermilk and vanilla extract and whisk to combine. Set aside.
In the bowl of stand mixer, cream the unsalted butter with the sugar. Mix on medium speed until light and fluffy. Don’t skimp on this step. Mix for 3-5 minutes, stopping the mixer every so often to scrape down the bowl. Add the eggs, one a time, scraping down the bowl after each addition.
Beat in flour mixture in 3 additions, alternating with the wet mixture, beginning and ending with flour. Mix only until just combined and well blended.
Remove the bowl from the stand mixer and fold in the blueberries and remaining flour until combined. Divide the batter evenly between the 12 muffin cups. I like to add a few extra berries right on top.
Sprinkle the streusel mixture on top of the muffins, dividing it evenly amongst the muffins. Bake for 18-22 minutes, or until lightly golden around the edges and a toothpick comes out with a few crumbs and no wet batter. Cool in the tin for a few minutes before placing them onto a wire rack to completely cool. Serve warm with a generous spread of salted butter. Yum!