My Best Blueberry Muffins
50 minMakes 12 muffins
Tender blueberry muffins with a cinnamon-walnut streusel topping, baked at high heat then finished low.
| prepPreheat oven to 425°F / 218°C | |||||||||
| prepLine a 12-count muffin pan with muffin liners | |||||||||
| 100 g packed light or dark brown sugar (for topping) | Mix topping ingredients | Fill liners, top with streusel, press gently | Bake 425°F / 218°C, 5 min | Reduce to 350°F / 177°C, bake 16–19 min until set | Cool in pan 5–10 min, then on rack | ||||
| 67 g chopped walnuts or pecans | |||||||||
| 1 teaspoon ground cinnamon | |||||||||
| 219 g all-purpose flour (spooned & leveled) | Whisk flour, baking soda, baking powder & salt | Beat in dry ingredients until almost combined | Beat in milk until combined | Fold in blueberries | |||||
| 1 teaspoon baking soda | |||||||||
| 1 teaspoon baking powder | |||||||||
| 1/2 teaspoon salt | |||||||||
| 113 g unsalted butter, softened to room temperature | Cream butter & sugars, 3 min | Beat in sour cream, eggs & vanilla | |||||||
| 100 g granulated sugar | |||||||||
| 50 g packed light or dark brown sugar (for batter) | |||||||||
| 120 g sour cream or plain/vanilla yogurt, at room temperature | |||||||||
| 2 large eggs, at room temperature | |||||||||
| 1 1/2 teaspoons pure vanilla extract | |||||||||
| 60 ml milk, at room temperature | |||||||||
| 210 g fresh or frozen blueberries | |||||||||
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