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Buttermilk muffins filled with cinnamon and fresh blueberries and topped with a brown sugar and cinnamon streusel.
Wash and rinse blueberries under water and set aside in a small bowl.
Preheat oven to 425 F.
Into a medium sized bowl, sift the flour. Measure ¼ cup of the sifted flour and pour it over the blueberries. Gently stir to coat the blueberries in flour.
Take your remaining flour and add baking powder, the salt, cinnamon and sugar. Mix to combine then set this mixture aside.
In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together with the egg. Continue to add vanilla, buttermilk and sour cream and whisk everything together until smooth.
Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but be careful not to over mix! Lastly, fold in the blueberries.
Grease a 12-count muffin pan with Crisco. I like to use Crisco instead of oil spray, but a spray works fine too.
Fill your muffin tin almost all the way to the top with batter (recipe will make 10-12 muffins).
For the streusel topping:
Combine all of the streusel ingredients in a medium sized bowl and use a pastry cutter or a fork to blend the butter into the dry ingredients until crumbly. There should be no large chunks of butter remaining.
Cover each muffin with about a tablespoon of streusel.
Bake for 5 minutes at 425°F and then reduce heat to 350°F and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes of that last 16-20 minutes of bake time. You will see how nicely the muffins rise. Baking times will vary by oven.
Check your muffins for done-ness by inserting a toothpick into the center of a muffin. If your toothpick comes out clean, your muffins are done. Remove pan from the oven and set on a rack. Allow muffins to cool completely in the pan. You can also cool them on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan without crumbling.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!