Blueberry Muffins

I’ve been on the hunt for the best blueberry muffin recipe. This one is SO GOOD! And I love how it makes 24 muffins instead of 12 because come on, 12 really isn’t enough, right? Perfect for delicious summer breakfasts.

Preheat oven to 350 degrees. Place paper liners in muffin pans.

 Streusel Topping
1/2 cup all-purpose flour
1/2 cup sugar

4 tablespoons butter, slightly softened and cut into 1/2 inch pieces
In a medium bowl, stir flour and sugar.  Add butter pieces and combine mixture with a fork until topping resembles coarse crumbs.  Set aside.

Muffin Batter
2-1/2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 sticks butter
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoon vanilla
8 ounces sour cream
1/4 cup milk
2-1/2 cups fresh blueberries

In a medium bowl, sift flour, baking powder and baking soda.
With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes). 

At low speed, beat  in one egg at a time, then add vanilla, sour cream, and milk until combined. 
Add 1/3 of dry ingredients at a time and beat until just combined. 
With a spatula, evenly fold blueberries into batter.
Spoon batter into muffin pans and fill each cup to the top.
Sprinkle streusel topping over batter.
Bake for about 24 minutes until a toothpick comes out clean and they are lightly brown.

Makes 24 muffins.

*From Little Magnolia Kitchen