If you could see me, you'd be seeing me doing the chef's kiss over these muffins! I know everyone has a blueberry muffin recipe, but I'm telling you this is a perfect recipe! The texture, the crumb, the taste - all 10 out of 10. I found these on one of our favorite blogs @sallysbakingaddiction and it did not disappoint. I highly recommend you give this a try and if you do, let us know what you think - we'd love to hear:)
Blueberry Crumble Muffins Topping Mix together and set aside 1/2 c. packed b. sugar 1 tsp. cinnamon
Whisk together 1 3/4 c. flour 1 tsp. b. soda 1 tsp. b. powder 1/2 tsp. salt
In your mixer add in a blend until creamy (about 2 minutes) 1/2 c. unsalted butter - room temp. 1/2 c. sugar 1/2 c. b. sugar
Beat in 2 eggs - room temp., 1 at a time
Add in 1/2 c. sour cream 2 tsp. vanilla
Now, on slow speed add in your dry ingredients, mixing until just incorporated alternating with 1/2 c. milk
Add in 1 1/2 c. blueberries (fresh or frozen)
Spoon into a greased or paper lined muffin tin, filling almost to the top. Sprinkle with topping mixture (use it all).
Bake at 425 for 5 minutes, turning you oven down to 350 for another 15-20 minutes, until the tops bounce back after lightly touched and the tops are golden brown.
