Blueberry Crumble Muffins

These delicious muffins are Ina Garten's Blueberry Coffee Cake Muffins recipe with a streusel topping. The moist, coffee cake-like muffins with sweet bursts of blueberry are even better with a cinnamony crumble topping. The streusel recipe is one I developed when I baked pastries for Java Dave's coffee shop in Edmond, OK, and it adds a sweetly delicate crunch to any muffin.

We enjoyed these for breakfast this morning with eggs and sausage.

Blueberry Crumble Muffins
adapted from Ina Garten's Blueberry Coffee Cake Muffins
Makes 12 regular muffins or 6 jumbo muffins

6 tablespoons salted butter, room temperature
3/4 cups white sugar
1 large egg, room temperature
1 teaspoon vanilla
1/2 cup light sour cream
2 tablespoons 1% milk
1-1/4 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups frozen blueberries
2 tablespoons flour

Crumble Topping
1/3 cup flour
1/4 cup brown sugar
2 tablespoons white sugar
2 tablespoons salted butter, softened
1/4 teaspoon King Arthur vanilla sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg

Preheat oven to 350 degrees. Prepare muffin tin with baking spray or cupcake liners.

Cream butter and sugar until light and fluffy. Add egg and mix well. Mix sour cream, milk, and vanilla; add to batter, mixing well. In separate bowl whisk flour, baking powder, baking soda, and salt; gently mix into batter in three additions. Toss blueberries with 2 tablespoons and fold into batter very carefully just until blended.

Combine topping ingredients in small bowl; mix with fingers until crumbly and all ingredients are well well-blended. Set aside.

Scoop batter evenly into muffin pan; top with streusel. Bake 20-25 minutes, or until the muffins are lightly browned and toothpick inserted in center comes out clean. Cool 5 minutes or you will burn your tongue!

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Foodie Friday at Rattlebridge Farm
and
Foodie Friday at Life as a Lofthouse