Magnolia Bakery Blueberry Muffins | CopyKat Recipes

Ingredients:

For the streusel crumble:

¼ cup plus 1 tablespoon of sugar

2 tbsp all-purpose flour

2 tbsp cold, unsalted butter

For the muffins:

cooking spray

1⅓ cups all-purpose flour

1 tsp baking powder

½ tsp kosher salt

8 tbsp (1 stick) unsalted butter, softened

1 cup sugar

2 large eggs

1 tsp pure vanilla extract

½ cup sour cream (I used greek yogurt)

1 cup frozen blueberries, unthawed

Directions:

To make the streusel crumble:

In a medium bowl, stir together the sugar and flour. Use a pastry blender (or your fingers) to cut in the butter, mixing it thoroughly until it resembles coarse crumbs. Refrigerate until ready to use.

To make the muffins:

Preheat your oven to 350°F. Spray a 12-cup muffin pan with cooking spray.

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

In a stand mixer with the paddle attachment, cream the butter and the sugar on medium speed until light and fluffy, about two minutes.

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

Return the mixer back to a low speed, and add in the flour mixture and sour cream. Mix until well incorporated. Fold in the blueberries.

Fill your muffin cups about three-quarters full, then sprinkle the streusel crumble on top of each muffin.

Bake about 24 – 28 minutes. If using a toothpick to test doneness, the toothpick should come out of the center of the muffin clean.

Store in an airtight container at room temperature.

I didn't add the streusel, sprinkled with sugar. I also baked for 30 minutes.