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Blueberry Muffins from the Magnolia Table Cookbook

Prep Time20 minutes
Cook Time30 minutes
Servings: 12 muffins

Ingredients

For the streusel crumble:

  • ¼ cup plus 1 tablespoon of sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp cold, unsalted butter

For the muffins:

  • cooking spray
  • 1⅓ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 8 tbsp (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ½ cup sour cream (I used greek yogurt)
  • 1 cup frozen blueberries, unthawed

Instructions

To make the streusel crumble:

  • In a medium bowl, stir together the sugar and flour. Use a pastry blender (or your fingers) to cut in the butter, mixing it thoroughly until it resembles coarse crumbs. Refrigerate until ready to use.

To make the muffins:

  • Preheat your oven to 350°F. Spray a 12-cup muffin pan with cooking spray.
  • In a medium bowl, stir together the flour, baking powder, and salt.
  • In a stand mixer with the paddle attachment, cream the butter and the sugar on medium speed until light and fluffy, about two minutes.
  • Reduce the speed to low, then slowly add in the eggs and vanilla. Increase the mixer speed to medium-high, and mix until well incorporated.
  • Return the mixer back to a low speed, and add in the flour mixture and sour cream. Mix until well incorporated. Fold in the blueberries.
  • Fill your muffin cups about three-quarters full, then sprinkle the streusel crumble on top of each muffin.
  • Bake about 24 - 28 minutes. If using a toothpick to test doneness, the toothpick should come out of the center of the muffin clean.
  • Store in an airtight container at room temperature.