Special treats: Blueberry Muffins with Streusel topping Recipe

The other treat I made for the 4th of July was some blueberry muffins with streusel topping. These muffins turned out super duper MOIST, soft, and delicious. I thought the flavor and consistency of the cupcakes were delicious! However, some people thought they were TOO moist until the point that they were sorda oily. I guess it depends on each person's individual tastes!

Recipe: Blueberry Muffins with Streusel topping

Source: Sunday Nite Dinner (Adapted from the Barefoot Contessa)

Streusel Topping Ingredients:

• 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 and cut into 1/2-inch pieces

Muffin Ingredients:

• 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

Directions

1. For the topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.
2. Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.
3. With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, then add vanilla, sour cream, and milk until combined. Add 1/3 of dry ingredients at a time and beat until just combined. With a spatula, evenly fold blueberries into batter.
4. Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.

Makes 24 muffins

Overall, I would give these cupcakes a 7 out of 10. They were very tasty, moist, and soft! I didn't give it a 10 out of 10 because there are better cupcakes than these. Nevertheless, very good!

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