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.
- 8 ounces flour
- 6 ounces sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Teaspoon salt
- 8 ounces sour cream
- 1/2 cup oil
- 2 eggs
- Zest and juice of one large orange
- Pint of blueberries
- 9 ounces flour
- 9 ounces sugar
- 6 ounces butter
- 2 Tablespoons cinnamon
Combine all the dry ingredients together and sift once to combine.
Place into a large bowl, add the orange zest, and set aside.
Separately mix the sour cream, orange juice, oil, and eggs together until completely smooth.
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.
Fold fruit into the batter gently.
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.
The trick to fabulous muffins is to use great ingredients and barely mix them.