Monday, April 29, 2013

Blueberry Coffee Cake Muffins Part 2

This past weekend, my cousin Logan and his wife Melody came down from Pennsylvania to visit! (Stay tuned for a post on our day in DC. We went to an awesome live butterfly exhibit at the Smithsonian!) They brought us some blueberries that they picked last year and froze so Mel and I made some Blueberry Coffee Cake Muffins. I say "Part 2" because I made these last fall. This time we used less blueberries and it made a world of difference! They turned out much easier to eat. These muffins are super moist and soft because of the sour cream. We also doubled the brown sugar streusel topping because... why not? :) Below is the updated (and more awesome!) recipe.

Blueberry Coffee Cake Muffins

by Lindsey
Keywords: bake bread blueberry

Ingredients (24 muffins)
    Muffin Ingredients:
    • 12 tbs or 1 1/2 sticks room temperature unsalted butter
    • 1 1/2 c sugar
    • 3 large eggs
    • 1 1/2 tsp vanilla
    • 1 c sour cream
    • 1/4 c milk
    • 2 1/2 c flour
    • 2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 1/2 c fresh blueberries
    Streusel Ingredients:
    • 2 c loosely packed brown sugar
    • 3/4-1 c flour
    • 1 tsp lemon extract
    • 1 stick unsalted butter, melted
    • 2 tsp cinnamon
    Preheat the oven to 350* and place liners in a muffin tin.
    In a large bowl, cream the butter and sugar for 5 minutes so that it is light and fluffy.
    Add the eggs one at a time, mixing in between.
    Add the vanilla, sour cream and milk and blend.
    In a separate bowl, whisk the flour, baking powder, baking soda and salt together.
    Add the dry mixture to the wet mixture.
    Mix until just combined.
    Fold in the blueberries, being careful not to smash them. If your blueberries are very soft, you may want to freeze them before adding so that your batter doesn't turn purple.
    Fill each muffin liner until 2/3 full.
    In a small bowl, combine all streusel ingredients. Add enough flour so that it forms a thick paste.
    Top each muffin with a heaping tablespoon of crumbled streusel.
    Bake for 25-30 minutes or until a toothpick inserted into a center muffin comes out clean.
    Remove from the tin and cool on wire racks.

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    1. Oh Goodness I'm in love with this too! I need to stop coming by when I'm hungry :).

      Thanks for stopping by and saying hi back.

    2. Hey you! These look wonderful! We make homemade muffins all the time because of my sons peanut allergy but I have yet to make them with a streusel! Thanks for sharing this recipe! I will give it a try with the beans!

    3. I love, love, love blueberries and although I must have 50+ recipes for blueberry muffins, I can't resist trying a new one, Your recipe using streusel sounds delicious so I will be making a batch today. Thanks!

    4. I hate coffee, but I LOVE coffee cake! :) Ha. BUt I've never tried making it. THis recipe looks brilliant! I followed you from the link party at The Shady Porch. Also, I’d like to invite you to come link up with me at my link party! I’d love it if you could stop by & link up some of your recipes! Here's the link:

    5. These muffins look so amazing! I found you through the Project Inspired linky party. You can visit my blog at Thanks for sharing!

    6. This looks delish!

      I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!


    7. I bet the streusel topping makes these extra special!

    8. Looks so good! Thanks for sharing at Give Me the Goods Monday! Don't forget to stop by and check out our features on Sunday!


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