These are the best blueberry muffins I've had in a long time. I've been trying out different blueberry muffin recipes lately trying to find an all-time, go-to recipe and I think this one is it.
My first requirement is great flavor and texture. These have it.
My second requirement is that it had to have streusel on top and not just any streusel, but brown sugar streusel. I'm still searching for the perfect brown sugar-to-flour-to-butter-to cinnamon ratio, but this one works for now. If I find something better, I'll re-post. (Just so you know, these are great without the streusel, too!)
My only regret about this recipe is it makes an odd number of muffins - around 15-18, depending on how much you fill the cups. That bothers me because standard muffin tins make an even dozen. And you know when you bake those last 3-6, they cook faster and can sometimes get burnt - so watch them carefully.
BLUEBERRY STREUSEL MUFFINS
adapted from Blueberry Cream Muffins on Allrecipes.com
1 cup sugar
1/2 cup vegetable oil (I substitute half applesauce)
1/2 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 cup sour cream or plain yogurt
1 1/2 cups fresh or frozen blueberries
1/3 cup packed brown sugar
1/4 cup flour
2 Tbsp. butter
1/2 tsp. cinnamon
Preheat oven to 400 degrees. Line muffin tin (makes 15-18) with paper muffin liners.
In large bowl, beat eggs; gradually add sugar while beating. Continue beating while slowly pouring in oil (and applesauce if using). Stir in vanilla.
In a separate bowl, combine flour, salt, and baking soda. Stir dry ingredients into egg mixture alternately with sour cream/yogurt. Gently fold in blueberries. Scoop batter into muffin cups, filling about 3/4 full.
In a medium bowl, combine brown sugar, flour, butter, and cinnamon with a pastry cutter until crumbly. Sprinkle over muffins. Bake for 18-20 minutes or until lightly golden and muffins spring back when touched with a finger. Cool in pan for 5 minutes then transfer to a wire rack.