Name: Blueberry Streusel Muffins
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 12 muffins
Ingredients: 1/2 cup all-purpose flour; 1/2 cup finely chopped walnuts; 1/4 cup packed light brown sugar; 3 tablespoons unsalted butter, cut into cubes, at room temperature; 1 teaspoon ground cinnamon; Nonstick cooking spray, for the muffin tin; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 3/4 cups plus 2 tablespoons cake flour; 1 stick unsalted butter, at room temperature; 1 cup granulated sugar; 2 large eggs, at room temperature; 1/2 cup sour cream; 1 1/2 teaspoons vanilla extract; 1 cup fresh blueberries; 1/2 cup confectioners’ sugar; 2 tablespoons whole milk; 1 tablespoon lemon juice

For the walnut streusel: In a small bowl, combine the flour, walnuts, brown sugar, butter and cinnamon. Mix to combine, using your fingers to pinch into crumbles. Place in the fridge while you prepare the muffin batter.

For the batter: Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray or line with muffin liners. Set aside.

In a large bowl, whisk together the baking powder, baking soda, salt and 1 3/4 cups cake flour and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat together the butter and granulated sugar on medium-high speed until light and fluffy, 4 to 5 minutes.

Add the eggs one at a time, beating after each addition, until incorporated. Add half of the flour mixture, mixing until just combined. Add the sour cream and vanilla extract, beating again until incorporated. Be sure to scrape down the sides of the bowl in between. Add the remaining flour mixture and beat one last time until the batter is smooth and combined.

In a medium bowl, toss the blueberries with the remaining 2 tablespoons cake flour to prevent them from sinking. Gently fold the blueberries into the muffin batter using a spatula.

Divide the batter among the muffin cups (it should be just over 1/4 cup muffin batter in each). Top each muffin with a generous amount of streusel, pressing the streusel gently into the muffin batter.

Bake, rotating the pan halfway through, until golden brown and an inserted toothpick comes out clean, 20 to 24 minutes.

Allow to cool in the pan for 10 to 15 minutes, then remove to a wire rack to cool further.

For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners' sugar, milk and lemon juice until smooth and combined. Drizzle over the muffins when warm or completely cooled and serve.

Blueberry Streusel Muffins

Ingredients

Walnut Streusel:

Batter:

Glaze:

Directions

Special equipment:

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages