Magnolia Table Blueberry Muffins

Steps

Streusel Topping

1. 1

   Prepare the streusel topping. In a medium bowl, stir together the sugar and flour.

2. 2

   Add the cold butter and cut it into the sugar-and-flour mixture using a pastry blender or your fingers. Continue mixing until the topping resembles coarse crumbs.

3. 3

   Refrigerate the streusel until it is ready to use.

Muffins

4. 4

   Preheat the oven to 350°F (180 °C) (175°C (350 °F)). Lightly spray 12 muffin cups with cooking spray, or line the cups with cupcake liners.

5. 5

   In a medium bowl, stir together the muffin flour, baking powder, and kosher salt.

6. 6

   Using a mixer on medium speed, cream the softened butter and sugar until light and fluffy, about 2 minutes.

   Start 2-minute timer
7. 7

   Reduce the mixer speed to low and slowly add the eggs and vanilla. Increase the mixer to medium-high speed and mix until the ingredients are well incorporated.

8. 8

   With the mixer on low speed, add half of the flour mixture, then add half of the sour cream. Add the remaining flour mixture and sour cream, mixing until well incorporated.

9. 9

   Fold the frozen, unthawed blueberries into the batter.

10. 10

    Using a ¼-cup measure, fill the prepared muffin cups three-quarters full.

11. 11

    Sprinkle the refrigerated streusel topping over each muffin.

12. 12

    Bake for 24 to 28 minutes, until a tester inserted into the center of a muffin comes out clean.

    Start 28-minute timer
13. 13

    Serve the muffins warm.