Jumbo Blueberry Streusel Muffins

I’ve had this hope that as I grow older and wiser somewhere in there I’ll become a morning person. I’m 32 and while I’ve learned how to be more productive in the mornings I’m still struggling with my time management. One thing about me is I DO NOT RUSH for nobody. I can be running a cool 20 minutes behind schedule but I am still going to take a long hot shower and then sit on my bed and lotion my whole body down. And then I’m going to make coffee and gather my thoughts before leaving the house. Add me to your prayer list, thanks. 

One of the areas that stresses me the most in the morning is breakfast. I used to be able run on coffee in the mornings until lunch but for my 30th birthday I received the gift of acid reflux, which means I absolutely need to eat before I drink coffee or anything acidic. So for the past couple weeks I’ve really been trying to do better and become a productive member of the morning society by preparing for the week. That means doing all the evening chores that I used to do as a child; ironing, making my lunch, and most of all preparing my breakfast.

That brings me to these beautiful, moist, and easy to make Blueberry Streusel Muffins. I’ve adapted this recipe from Quin at Butter Be Ready. All of her recipes are bomb, so definitely check her out. I used her recipe to make 9 jumbo sized muffins. These are the perfect size for a quick and easy something in your tummy breakfast. If you need something a little heavier this would be great with some fruit and eggs.

As always, please read the full recipe before getting started; I don’t want you miss a thing. Below are my tips and these are a MUST READ.

  • Make sure your eggs and sour cream are at room temperature.
  • Be sure to rinse and thoroughly dry your blueberries as much as you can.
  • Right after you dry your blueberries coat them in flour and let them sit until you’re ready to fold them in. Blueberries contain a lot water so the flour helps with absorbing the water. The flour also prevents the blueberries from sinking to the bottom, so don’t skip this step.
  • Because these are muffins, we are using the muffin mixing method which means that we stir the wet ingredients into the dry ingredients. This method helps create an extra soft crumb.
  • Once you have your batter in your pan, work fast to distribute the streusel topping. At this point the chemical leavening (sour cream and baking powder) has been activated and will need to placed in the oven asap! 

If you make these beauties I would love to see them and “heart” them on Instagram. Be sure to tag me at @ALittleFood_ or #ALittleFoodBakers

Blueberry Muffins| A Little Food

Jumbo Blueberry Streusel Muffins

Yield: 9
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Ingredients

Streusel Topping

  • 1 cup all purpose flour
  • 2 teaspoons ground cinnamon
  • Pinch of nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) butter, melted

Blueberry Muffins

  • 1 cup fresh blueberries
  • 1 tablespoon all purpose flour
  • 2 cups all purpose flour
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375F
  2. Line a jumbo muffin/cupcake pan with liners and set aside

FOR THE STREUSEL

  1. In a small bowl, whisk together the flour, cinnamon, nutmeg, sugar.
  2. Using a fork, stir in the melted butter until combined and crumbled. Set aside.

FOR THE MUFFINS

  1. Rinse and dry the blueberries.
  2. Place the blueberries in a small bowl and coat with 1 tbsp of flour. Set aside.
  3. In a large bowl whisk together the flour, baking powder, salt and set aside.
  4. In a medium bowl mix the eggs, vegetable oil, sugar, sour cream, and vanilla extract until everything is mixed and creamy.
  5. Add the wet ingredients to the dry ingredients. Mix or whisk until there are no flour streaks. Do no over mix.
  6. Gently fold the blueberries into the batter
  7. Using a medium cookie scoop, divide the batter into the prepared muffin pan. I poured 2 scoops per muffin cavity.
  8. Top with a generous amount of streusel.
  9. Bake for 22 minutes or until an inserted tooth pick comes out clean.
  10. Allow the muffins to cool for 2-4 minutes in the pan before transferring to a cooling rack.

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