Well it was finally blueberry season and they were plentiful at WalMart the other day. 2 bux for 1 pint. So finally I got to make all my blueberry recipes. I made a blueberry kuchen which i will have to make again so I can post about it. It was so good. by the way. These muffins were on my to do list so here we go. They turned out so well I made them again a couple times. My wife brought them to work and everyone loved them. so here you go..
Ingredients :
Streusel -
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup firmly packed light brown sugar
- 4 tablespoons (1/2 stick) unsalted butter, slightly softened (I cut mine into half inch pieces and nuked quickly)
Muffins -
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces sour cream
- 1/4 cup milk
- 3 cups (1 1/2 pints) fresh blueberries, stems removed
- Or you can use Raspberries or Half and Half on the fruit
Take ingredients for streusel and combine in a medium bowl and set aside. You want them to mix to look like coarse crumbs.
Take your sugar and butter and mix in a bowl till creamy.. Now this is a lot easier if you don’t use a fork. So if you have a hand mixer knock yourself out. When Its creamed it should be a light and fluffy butter. Now beat in one egg at a time till thoroughly mixed.
Now add the rest of your wet ingredients (milk, sour cream, and vanilla) mix them till you get a smooth consistency. Preheat your oven at 350º
Add the rest of the dry ingredients : flour, salt, baking powder and soda. Mix again till you get the smooth finish.
Now take your blueberries (or whatever fruit you choose) and fold into the batter. Now notice that the picture on the right the batter is still a creamy yellow color. If your batter is turning purple you are stirring or using too much pressure when folding. You want to try not to break the berry with combining them in the batter.
This is with the raspberry mix. Now these ones are hard not to break as they are very soft so try to keep them intact.
Now take your muffin trays and line them with your liners. Take a spoon and scoop into each liner the batter till you fill them. I have blueberry on the left and raspberry on the right. The cinnamon streusel that you set aside its now time to grab it. Sprinkle on the top to cover completely. No worries if you make a little mess.
Now place them in a preheated 350º oven and bake for 30-35 minutes. You can use the toothpick method to see if done but most likely you will hit berry. Best judgement is if its turning brown on top your good to go. Enjoy….