STREUSEL
- 1/2 cup (100g) dark or light brown sugar
- 1/2 cup (67g) pecans or walnuts, chopped
- 1 teaspoon ground cinnamon
MUFFINS
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light or dark brown sugar
- 2 large eggs, room temperature preferred
- 1/2 cup (120g) yogurt/ sour cream
- 2 teaspoons vanilla extract
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (60ml) milk (any kind)
- 1 and 1/2 cups (250g) fresh or frozen blueberries (do not thaw)
Directions:
- Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.
- Make the streusel: In a small bowl, toss together the brown sugar, nuts, and cinnamon. Set aside.
Make the muffins:
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute.
- Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
- In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk.
- Add the milk, gently whisking until combined and little lumps remain. Fold in the blueberries with a wooden spoon or rubber spatula. Don't worry if the blueberries bleed a little - my batter was purple in some spots; it looks pretty when baked.
- Layer in 1 Tablespoon of batter, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. You want them overflowing.
- Top with more streusel. Bake in batches for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-21 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-26 minutes.
- Allow to briefly cool before serving. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Muffins freeze well for up to 2 months.
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