Blueberry cream muffins
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
Muffin batter:
  • 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
Streusel topping:
  • ½ cup brown sugar
  • 1 cup all purpose flour
  • 1½ tsp cinnamon
  • 6 tbsp cold butter cut into pieces
Instructions
For the muffin batter:
  1. Preheat oven to 400 degrees F.
  2. Line two muffin tins (with 12 muffin capacity) with paper cupcake/muffin liners.
  3. Mix together brown and white sugars.
  4. In large bowl beat eggs and then continue beating eggs while stirring in sugar mixture.
  5. If using vanilla bean, scrape the “caviar” out of the bean. Reserve vanilla husk for other use (see notes after recipe).
  6. Stir vanilla extract and vanilla bean (if using) into the egg/sugar mixture.
  7. Pour in the vegetable oil slowly while still stirring the egg/sugar/vanilla mixture.
  8. In a separate medium bowl, stir together flour, salt, cinnamon, nutmeg, and baking soda.
  9. Stir the sour cream into the wet mixture until just incorporated. (It’s okay if you still see swirls of sour cream.)
  10. Gently stir in the flour mixture, a cup at a time. Do not overmix the batter. It should be thick and lumpy.
  11. Gently fold in blueberries. If using frozen blueberries, no need to thaw them, just put them in frozen.
  12. Use a large spoon to scoop batter into muffin cups.
  13. Top each muffin with a 1 tbsp of streusel topping.
  14. 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.
  15. Leave in the muffin tin to cool down for about 5 minutes.
  16. Take the muffins out of the tin and place on cooling rack to cool down.
For the streusel topping:
  1. Combine brown sugar, flour, and cinnamon.
  2. 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.
Recipe by hanhgry at https://hanhgry.com/blueberrry-cream-muffins