Blueberry Muffins

Few breakfasts are more popular than blueberry muffins.  These fruity cakes with crunchy streusel topping are portable, rich, and filling.  An ideal muffin is moist and tender enough to complement your coffee without weighing you down. 

Blueberry Muffins
Yields 24
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  1. 8 ounces flour
  2. 6 ounces sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. Teaspoon salt
  6. 8 ounces sour cream
  7. 1/2 cup oil
  8. 2 eggs
  9. Zest and juice of one large orange
  10. Pint of blueberries
Streusel Topping
  1. 9 ounces flour
  2. 9 ounces sugar
  3. 6 ounces butter
  4. 2 Tablespoons cinnamon
  1. Combine all the dry ingredients together and sift once to combine.
  2. Place into a large bowl, add the orange zest, and set aside.
  3. Separately mix the sour cream, orange juice, oil, and eggs together until completely smooth.
  4. Mix the two very briefly in a stand mixer fitted with a paddle attachment on low speed, about one minute. The batter should be lumpy.
  5. Fold fruit into the batter gently.
  6. Top with streusel mixture and bake in prepared molds at 375F until springy and a tester inserted in the center comes out clean, about 15 minutes.
  1. The trick to fabulous muffins is to use great ingredients and barely mix them.
Joe the Baker

About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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