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Oh man, this is an exciting week for me! On Thursday, I am traveling to Austin to attend the Blogher Food Conference. I signed up in December, so I have been anxiously awaiting this week for quite some time. I am really looking forward to meeting the bloggers that I follow and have come to know through the past few months.
I am trying to plan a visit to some local bakeries and eateries in the area. This is one of my favorite things to do when I visit a new city. If you have any recommendations, please send them my way! I plan to not eat at all this week so I can have some storage space for the extra calories, haha.
So yea, back to these muffins. When my parents read this, I am sure they will be shaking their head at me for sharing this story. When we were younger, we would always go camping in New Hampshire during the summer and my parents made us go pick blueberries.
Now as much as I like blueberries, do you know how long it takes to fill a gallon size bucket with mini blueberries? A freaking long time! I just recall having to wear long pants and a long shirt and sit in the hot sun while my parents tried to have three young kids help them pick two or three gallons of blueberries. As an adult, I much prefer to buy my blueberries at the grocery store. Sorry mom and dad.
These blueberry muffins have a hint of cinnamon in them and are topped with a cinnamon streusel. I love me some streusel. These muffins are packed with moisture; They even taste better the next day. There is extra baking powder in this recipe to help the muffin rise with a nice dome. Aren’t they pretty?Print
For the muffin
- 2 C All-purpose flour
- 3 tsp Baking powder
- 1/2 tsp Salt
- 1 C Zulka Sugar
- 1 tsp Cinnamon
- 1 Large egg
- 1/2 C Melted butter
- 1/2 tsp Pure vanilla extract
- 1 C Buttermilk
- 1/2 C Sour cream
- 1 1/4 C Blueberries
- 2 tbsp Butter at room temperature
- 1/4 C Flour
- 2 tbsp sugar
- 1 tbsp Brown sugar
- 1 tsp Cinnamon
For the the muffins
- Wash and rinse blueberries under water and set aside in a small bowl.
- Preheat oven to 425°.
- In a medium sized bowl, sift together flour. Measure ¼ C of the sifted flour and pour over blueberries. Gently stir to coat the blueberries in flour.
- Take your remaining flour and add baking powder, the salt, cinnamon and sugar. Then set this mixture aside.
- In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together with the egg. Continue to add vanilla, buttermilk and sour cream and whisk everything together until smooth.
- Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but careful not to over mix! Lastly, fold in the blueberries
- Grease your muffin pan with Crisco. I like to use Crisco instead of oil spray, but a spray works fine too.
- Fill your muffin tin all the way to the top with batter. Add 1 tablespoon of streusel to the top of each muffin. See below for streusel recipe.
- Bake for 5 minutes at 425° and then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes, you will see how nicely the muffins rise. Baking times will vary by oven.
- Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. You can also cool on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan.
- To make the streusel topping, combine all ingredients in a medium sized bowl and use a pastry cutter or a fork to blend the butter into the dry ingredients until crumbly. There should be no large chunks of butter remaining.
- Cover each muffin with about a tablespoon of streusel. No need to skimp on this!
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