Perfect Blueberry Streusel Muffins Recipe
Perfect Blueberry Streusel Muffins Recipe- Deliciously moist, light and juicy blueberry muffins with a sensational crumbly streusel topping.
Servings: 16 muffins
For the Muffin Batter:
- 2 large eggs room temperature
- 2/3 cup granulated sugar
- 2/3 cup canola oil
- 1/2 cup sour cream room temperature
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 2 3/4 cups White Lily all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups fresh blueberries
- 1/2 cup White Lily all-purpose wheat flour
- 1/2 cup light brown sugar
- 4 tablespoons cold unsalted butter
For the Muffins:
Preheat oven to 350 degrees. Grease muffin pan or add muffin liners to pan.
In a large bowl, whisk together eggs, sugar, oil, sour cream, milk, vanilla and lemon extracts until well combined.
Sift together flour, baking soda and salt and add to the wet ingredients and whisk until combined but do not over mix (you don’t want tough muffins, do you?).
Carefully fold in blueberries. Using a trigger ice cream scooper, scoop batter into muffin cups.
To Bake Your Muffins:
Bake 23-25 minutes. Start checking the oven around 17 minutes. Make sure to check your muffins around the 20-21 minute mark since ovens tend to misbehave sometimes.
Let the muffins cool in the pan for 10 minutes and then release from pan and cool on a wire rack. Enjoy!!
Calories: 293kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 303mg | Potassium: 74mg | Sugar: 16g | Vitamin A: 185IU | Vitamin C: 1.2mg | Calcium: 30mg | Iron: 1.4mg