Topped with a tender crumb, yet bursting with fresh blueberries on the inside, easy and delicious! These simple blueberry muffins are fancy enough for a brunch or Sunday with guests, but so easy that anyone can throw them together during the work week or anytime. And they are wonderful by themselves and even better with a cup of coffee and a side of bacon or sausage.
Easy | Dessert | Cupcakes | Brunch | Serves 8 - 10
Classic Blueberry Muffins
1½ cups flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
1 heaping tablespoon sour cream
⅔ cup heavy cream
1½ teaspoons vanilla extract
1 cup fresh organic blueberries
½ cup white sugar
⅓ cup flour
¼ cup butter, cubed
1½ teaspoon ground cinnamon
Preheat oven to 350 degrees F. Prepare muffin pan with cupcake liners.
For the crumb topping, in a small mixing bowl, combine ½ cup white sugar, ⅓ cup flour, ¼ cup butter, cubed, and 1½ teaspoon ground cinnamon. Mix well with a fork and set aside.
For the muffins, in a small mixing bowl combine 1½ cups flour, ¾ cup sugar, salt and baking powder, stir well and set aside.
In a medium sized mixing bowl, combine heavy cream, sour cream, egg and vanilla extract, mix with a whisk or a fork until well combined and smooth.
Pour the flour mixture into the wet ingredients. Stir with a fork or whisk until well combined and smooth.
Gently fold in the blueberries just until barely distributed, being very careful not to over-mix.
Fill muffin cups ⅔ full.
Sprinkle each muffin with the crumb topping. Taking extra care to evenly distribute between each muffin.
Bake for 25-35 minutes, or until a toothpick inserted in the center of a muffin comes out clean.