Small Batch Blueberry Muffins with Streusel Topping
Ingredients
The muffins
-
1
cup + 2 tbsp.
All-Purpose Flour
-
½
tsp.
Baking Soda
-
½
tsp.
Baking Powder
-
¼
tsp.
Salt
-
⅛
tsp.
Ground Cinnamon
-
¼
cup
Unsalted Butter, melted
-
⅓
cup
Granulated Sugar
-
1
tbsp.
Light Brown Sugar
-
1
large
Egg
-
½
tsp.
Pure Vanilla Extract
-
¼
cup
Buttermilk
-
¼
cup
Sour Cream
-
¾
cup
fresh Blueberries
The streusel topping
-
2
tbsp.
cold Unsalted Butter
-
¼
cup
All-Purpose Flour
-
¼
cup
Light Brown Sugar
-
¼
tsp.
Ground Cinnamon
Instructions
- Preheat the oven to 425°F and line a muffin tin with six liners.
- In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk together the melted butter, granulated sugar, and light brown sugar until combined.
- Add the egg, vanilla extract, buttermilk, and sour cream to the wet mixture and whisk until smooth.
- Coat the blueberries with a tablespoon of the dry ingredients in a separate bowl and set aside.
- Combine the wet and dry ingredients gently, being careful not to over-mix.
- Fold in the coated blueberries until evenly distributed.
- Divide the batter among the muffin liners, filling them to the top.
- For the streusel topping, mix cold butter, light brown sugar, flour, and cinnamon until crumbly.
- Sprinkle the streusel over the muffin batter.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 10-12 minutes.
- Allow the muffins to cool in the pan for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
6 muffins
Calories
337
Total fat
15g
Total carbohydrates
47g
Total protein
5g
Sodium
265mg
Cholesterol
65mg
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