27/07/2022
Blueberry Muffins
Ingredients
For the Cinnamon Streusel Topping
➡1/2 cup (104g) sugar
➡1/3 cup (43g) all-purpose flour
➡1 1/2 tsp ground cinnamon
➡1/4 cup (56g) unsalted butter, cold, cubed
For the Blueberry Muffins
➡1 3/4 cups (228g) all-purpose flour
➡2 tsp baking powder
➡1/8 tsp baking soda
➡1/2 tsp salt
➡1/4 cup (56g) unsalted butter, melted
➡1/4 cup (60ml) vegetable oil
➡1/2 cup (104g) sugar
➡1/4 cup (56g) packed light brown sugar
➡1 large egg
➡1 tsp vanilla extract
➡6 tbsp (86g) sour cream
➡1 1/3 cups (185g) fresh blueberries, washed and dried
Instructions
Make the Streusel
➡Preheat oven to 400 degrees. Prepare a muffin pan with liners.
➡Add the sugar, flour and cinnamon to a medium-sized bowl. Cut the butter into the flour mixture until the butter is fully incorporated and the mixture is crumbly. Set aside.
Make the Muffins
➡Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.
➡Add the melted butter, oil and sugars to a large mixing bowl and whisk together to combine.
➡Add the egg, vanilla extract and sour cream and whisk together until well combined.
➡Add the dry ingredients and gently stir until just well combined. Do not overmix. The batter will be thick.
➡Fold in the blueberries.
➡Fill the muffin cups about 3/4 full and divide the crumb topping between the muffins. You should get 12 muffins.
➡Bake the muffins for about 15-20 minutes, or until a toothpick comes out clean. Allow to cool for 3-5 minutes, then transfer to a cooling rack. Enjoy them while they’re still a little warm or let them cool completely.
