Small Batch Blueberry Muffins with Streusel Topping

Name: Small Batch Blueberry Muffins with Streusel Topping
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 ¼ cup All-Purpose Flour (1 cup + 2 tbsp. All-Purpose Flour + 1/4 cup All-Purpose Flour); ½ tsp Baking Powder (1/2 tsp. Baking Powder); ½ tsp Bicarbonate of Soda (1/2 tsp. Baking Soda); ¼ tsp Table Salt (1/4 tsp. Salt (or 1/2 tsp. Diamond Kosher Salt)); ½ tsp Cinnamon (1/4 tsp. Ground Cinnamon + 1/4 tsp. Ground Cinnamon); ¼ cup Unsalted Butter (1/4 cup melted Unsalted Butter (slightly cooled) + 2 tbsp. cold Unsalted Butter); ⅓ cup Granulated Sugar (1/3 cup Granulated Sugar); 1 tbsp Light Brown Sugar (1 tbsp. Light Brown Sugar + 1/4 cup Light Brown Sugar); 1 piece Egg (1 Egg (room temperature)); ½ tsp Vanilla (1/2 tsp. Pure Vanilla Extract); ¼ cup Buttermilk (1/4 cup Buttermilk (room temperature)); ¼ cup Sour Cream (1/4 cup Sour Cream); 1 cup Blueberry (1 cup fresh Blueberries)

Small batch of six moist blueberry muffins with a cinnamon streusel topping, baked using a two-temperature method for a high dome.

25 minAmerican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal

Ingredients

For 6 servings

All-Purpose Flour1 ¼ cup · 1 cup + 2 tbsp. All-Purpose Flour + 1/4 cup All-Purpose Flour
Baking Powder½ tsp · 1/2 tsp. Baking Powder
Bicarbonate of Soda½ tsp · 1/2 tsp. Baking Soda
Table Salt¼ tsp · 1/4 tsp. Salt (or 1/2 tsp. Diamond Kosher Salt)
Cinnamon½ tsp · 1/4 tsp. Ground Cinnamon + 1/4 tsp. Ground Cinnamon
Unsalted Butter¼ cup · 1/4 cup melted Unsalted Butter (slightly cooled) + 2 tbsp. cold Unsalted Butter
Granulated Sugar⅓ cup · 1/3 cup Granulated Sugar
Light Brown Sugar1 tbsp · 1 tbsp. Light Brown Sugar + 1/4 cup Light Brown Sugar
Egg1 piece · 1 Egg (room temperature)
Vanilla½ tsp · 1/2 tsp. Pure Vanilla Extract
Buttermilk¼ cup · 1/4 cup Buttermilk (room temperature)
Sour Cream¼ cup · 1/4 cup Sour Cream
Blueberry1 cup · 1 cup fresh Blueberries

Make it mine in the app

Steps

1Preheat the oven to 425 F. Line a muffin tin with six muffin liners.
2Whisk the dry ingredients (flour, baking soda, baking powder, salt, and ground cinnamon) in a large mixing bowl until totally combined.
3In a separate mixing bowl, whisk the melted butter, granulated sugar, and light brown sugar together until combined. Whisk in egg and vanilla extract, then buttermilk and sour cream.
4Place the fresh blueberries into a separate, smaller bowl. Sprinkle one tablespoon of the dry ingredients (flour mixture) over the blueberries, then toss to coat them in the flour mixture. Set aside.
5Pour the wet ingredients into the bowl of dry ingredients, then use a spatula to mix them together until just combined. (Avoid over-mixing; a few small clumps of flour are ok!)
6Toss the coated blueberries (and any dry ingredients that have settled to the bottom of the blueberry bowl) into the bowl with the batter. Fold the blueberries into the batter until just combined, but evenly dispersed.
7Lightly spray the muffin liners with baking spray, then divide the batter between them, filling each liner to the top. Set them aside while you make the streusel.
8Place the cold butter, light brown sugar, flour, and ground cinnamon in a small mixing bowl. Use your hands or a fork to gently smash the ingredients together, squishing the butter into the dry ingredients until only small pebble-like pieces remain to form the streusel.
9Divide the streusel over the tops of the muffins.
10Bake the muffins at 425 F for five minutes. While keeping the oven door closed, turn the oven temperature down to 350 F. Bake for another 10-12 minutes until the tops are golden brown, and a clean toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven, then allow them to cool in the pan for 5-10 minutes before serving.