These blueberry crumble muffins are sure to become a summer favorite! They're tender, fluffy, filled with juicy blueberries, and topped with a crumble.
Course: Breads & Muffins
4tbspunsalted butterroom temperature
1cupfull-fat sour cream
1/3cupblueberry yogurtfull fat
2cupall purpose flour
1/2tspkosher sea salt
1 1/2cupfresh blueberriesOR frozen blueberries
For the Crumb Topping
2/3cupall purpose flour
pinchkosher sea salt
Preheat oven to 350 degrees. Line one standard size muffin tin with paper liners, set aside.
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat together butter and sugar until light and fluffy, about 2-3 minutes. Add the sour cream, yogurt, milk, and vanilla, mix until smooth, about 1 minute. Add the egg and mix just until combined.
In a medium size mixing bowl, whisk together the flour, baking powder and salt. With mixing speed on low, gradually add dry ingredients to the wet ingredients, do not over-mix.
Using a spatula or wooden spoon, gently fold in the blueberries. Scoop the batter into the prepared muffin tin, filling each liner ¾ of the way full.
To make the crumb topping, combine all of ingredients in a small mixing bowl. Mix until wet. Using your hands, press the mixture together, forming coarse crumbs. Generously sprinkle tops with crumble, pressing it down into the batter.
Place in the oven and bake for 22-24 minutes, or until the tops are golden brown in color. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
-You can also add 1/2 tsp. almond extract to these muffins and 1/4 cup sliced almonds to the topping.