I love fruit. Luckily, living in California, I have access to a lot of seasonal, fresh fruit throughout the year. Strawberries are my favorite, but blueberries are a close second. Blueberry season in southern CA just ended so I made a batch of my favorite muffins with a big container of blueberries I bought recently. However, this recipe for blueberry cream muffins works just as well with frozen blueberries if you don’t have any fresh ones on hand.
There are people who like dense muffins, but I am not one of them. I don’t really like the consistency of bran or whole wheat muffins. I definitely don’t consider these to be “healthy.” (But they have fruit in them! Doesn’t that count?) I prefer muffins that are more cake-like, fluffier, and softer. After reading through a bunch of recipes, it seems the dense, hard muffins come about mostly due to over-mixing the batter, so you want to be careful as you fold the dry ingredients into the wet. These are not as fluffy as say, cupcakes, but definitely not heavy and dense.
I also love streusel topping on muffins, coffee cake, doughnuts, etc. Sometimes I think I could eat a bowl of just streusel crumbles, but then I realize that basically means eating a mixture of just sugar, flour, and butter, which sounds awful (but also DELICIOUS!).
So this recipe is has LOTS of blueberries, is cake-y, and is covered in streusel. Enjoy!
- 4 eggs, room temperature
- 1¼ cups white sugar
- 1¼ cups brown sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 vanilla bean (or substitute with additional 1 tbsp vanilla extract)
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1½ tsp cinnamon
- pinch of nutmeg
- 2 cups sour cream
- 3 cups blueberries
- ½ cup brown sugar
- 1 cup all purpose flour
- 1½ tsp cinnamon
- 6 tbsp cold butter cut into pieces
- Preheat oven to 400 degrees F.
- Line two muffin tins (with 12 muffin capacity) with paper cupcake/muffin liners.
- Mix together brown and white sugars.
- In large bowl beat eggs and then continue beating eggs while stirring in sugar mixture.
- If using vanilla bean, scrape the “caviar” out of the bean. Reserve vanilla husk for other use (see notes after recipe).
- Stir vanilla extract and vanilla bean (if using) into the egg/sugar mixture.
- Pour in the vegetable oil slowly while still stirring the egg/sugar/vanilla mixture.
- In a separate medium bowl, stir together flour, salt, cinnamon, nutmeg, and baking soda.
- Stir the sour cream into the wet mixture until just incorporated. (It’s okay if you still see swirls of sour cream.)
- Gently stir in the flour mixture, a cup at a time. Do not overmix the batter. It should be thick and lumpy.
- Gently fold in blueberries. If using frozen blueberries, no need to thaw them, just put them in frozen.
- Use a large spoon to scoop batter into muffin cups.
- Top each muffin with a 1 tbsp of streusel topping.
- Bake in preheated oven for 25 minutes. Check for doneness by sticking a toothpick or knife into a muffin. If it comes out clean (it may have some streusel sticking to it, which is fine) then they are done.
- Leave in the muffin tin to cool down for about 5 minutes.
- Take the muffins out of the tin and place on cooling rack to cool down.
- Combine brown sugar, flour, and cinnamon.
- Slice cold butter into small cube-shaped pieces. Using a pastry blender or fork, incorporate butter into the dry mixture until it has a coarse crumbly look. You can also use your fingers to mash the butter and dry mixture together, but work fast so your hands don’t melt the butter.
- This recipe is adapted from Blueberry Cream Muffins from AllRecipes.com.
- You can put the scraped vanilla bean husk into a jar of sugar to make vanilla sugar, which smells wonderful and can be used in any baking application to give an additional punch of vanilla flavor. Or use it make your own vanilla extract!