Blueberry Muffins with Streusel Topping

by Joanna Gaines

Total under 50 minutes | Active 20 minutes | Makes 12 muffins

Featured On: Magnolia Table: At the Farm
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Ingredients

Streusel

¼ cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
2 tablespoons cold unsalted butter

Muffins

Cooking spray
1⅓ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup sour cream
1 cup frozen blueberries, unthawed

Directions

1. To make the streusel: In a medium bowl, stir together the sugar and flour. Use a pastry blender or your fingers to cut in the butter, mixing it thoroughly until it resembles coarse crumbs. Refrigerate until ready to use.

2. To make the muffins: Preheat the oven to 350°F. Spray 12 cups of a muffin tin lightly with cooking spray or line them with cupcake liners.

3. In a medium bowl, stir together the flour, baking powder, and salt.

4. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low and slowly add the eggs and vanilla. Turn the mixer to medium-high speed and mix until well incorporated.

5. With the mixer on low speed, add half of the flour mixture, then half of the sour cream. Add the remaining flour and sour cream and mix until well incorporated. Fold in the blueberries.

6. Using a ¼-cup measure, fill the prepared muffin cups three-quarters full. Sprinkle streusel on top of each muffin.

7. Bake until a tester inserted into the center of a muffin comes out clean, 24 to 28 minutes. Serve warm.