Zutaten für Blueberry Muffins With Streusel Topping Recipe
- All Purpose Flour
- Ground Cinnamon
- 1/2 cup packed light brown sugar
- Unsalted Butter
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Kosher Salt
- 1 cup granulated sugar
- Eggs
- Vanilla Extract
- 1/2 cup sour cream
- 1/2 cup milk
- Fresh Blueberries
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Zubereitung von Blueberry Muffins With Streusel Topping Recipe
- **Make the Crumble Topping:** In a medium bowl, combine 1/2 cup all-purpose flour, 1 teaspoon ground cinnamon, and 1/2 cup packed light brown sugar.
- Cut in 4 tablespoons (1/2 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Set aside.
- **Preheat & Prep:** Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- **Combine Dry Ingredients:** In a separate large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- **Cream Butter & Sugar:** In a separate bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy (about 5 minutes) using an electric mixer.
- **Add Wet Ingredients:** Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract, 1/2 cup sour cream, and 1/2 cup milk until just combined.
- **Combine Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- **Fold in Blueberries:** Gently fold in 2 cups fresh or frozen blueberries.
- **Fill Muffin Cups:** Fill each muffin liner about 2/3 full.
- **Add Crumble Topping:** Sprinkle the crumble topping evenly over the muffin batter. Be generous!
- **Bake:** Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool:** Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
76g
Fat
31g
Carbs
10g
