Who doesn’t love a couple of freshly baked blueberry muffins for breakfast? That moment when you grab one from the plate, crack it open and inhale that heavenly aroma—it doesn’t get much better than that. Add a little pat of butter to be melted by the steam and OMG. It might be the perfect way to start the day. These blueberry muffins have a crunchy streusel top that adds an extra layer of sweetness and texture. They are easy to make and are perfect for special occasions or just a way to make any morning a little more special.
If blueberries aren’t your thing, how about festive orange and cranberry muffins? Just swap the blueberries out for 1 ½ cups of cranberries. Replace 2 tablespoons of the milk for 2 tablespoons of orange juice and add the zest of an orange to the batter. Voila!
Preheat oven to 350 degrees. Add cupcake liners to a muffin tin.
Whisk together flour, baking powder, baking soda, cinnamon and salt in small bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed for five minutes. It should be light and airy.
Continue mixing on the lowest speed and add eggs, one at a time, to the bowl.
Then add sour cream, vanilla and milk. Mix until combined.
In small batches, add the flour mixture until completely incorporated, making sure to scrape down the bowl as necessary.
Remove the bowl from the mixer and then stir in the blueberries by hand.
Set batter aside while you make the streusel topping.
Using a pastry blender, fork or pulsed in a food processor, combine all ingredients until they are crumbly and resemble sand with small pebbles.
Using a cookie scoop, fill each liner 2/3 of the way full with muffin batter. Sprinkle the muffin tops generously with streusel topping, using at least a tablespoon for each muffin.
Bake for 25 minutes or until golden brown.
Pile the muffins on a platter and serve alongside some softened butter. Add a pitcher of ice-cold milk and the meal will be complete. Yum!
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