These muffins were the product of indecision. One morning I agreed to bake something for a girl’s breakfast and movie group I belong to and I couldn’t decide if I wanted to make blueberry muffins or coffee cake. I had the ingredients for both and more importantly, I was craving both. After going back and forth and contemplating the pros and pros of each, I threw caution to the wind and combined the two. The result was the most delicious, moist, buttery, rich muffin I’ve ever tasted! The girls in my group loved them too!
Blueberry Coffee Cake Muffins
Makes 12 Muffins
Ingredients For the Streusel:
½ cup of all purpose flour
½ cup of light brown sugar
1 teaspoon of ground cinnamon
4 tablespoons of butter, softened
½ cup of chopped pecans
For the muffin batter:
2 ¼ cups of all purpose flour
2 teaspoons of baking powder
½ teaspoon of baking soda
¼ teaspoon of salt
6 tablespoons of butter, softened
1/3 cup of vegetable oil
1 cup of sugar
1 cup of sour cream
1 pint of blueberries, rinsed and dried
Directions Preheat your oven to 350° F. Grease and flour a muffin tin.
Now, let’s make the streusel. First, chop pecans to your liking.
Whisk together the flour, brown sugar and cinnamon. Using a fork, work the butter in, until the mixture is crumbly.
Stir in the chopped pecans. Place the mixture in the refrigerator until ready to use.
Now, let’s get started on the muffin batter.
Whisk together the flour, baking powder, baking soda and salt in a bowl. Set aside.
In a separate bowl, cream the butter, sugar and oil together until light and fluffy.
Add the eggs, one at a time, scraping down the sides of the bowl after each addition.
Mix in the sour cream.
Add the dry ingredients and mix until just combined. Be careful not to over mix. The dough will be quite thick.
Next, fold in the blueberries by hand.
Scoop the batter into the prepared muffin tin, only filling half way.
Sprinkle a tablespoon of streusel mixture over the batter.
Top the layer of streusel with the final layer of batter. Press the batter down into the muffin tins, using damp fingers so that batter doesn’t stick.
Top each muffin with the remaining streusel.
Place the muffins in the oven and bake for 20 – 25 minutes, rotation the pans halfway through, until a toothpick comes out clean.
Let the muffins cool for 10 minutes until removing from pans and placing on a cooling rack to cool completely.
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