Blueberry coffee cake and blueberry muffins combine to make the most delicious, moist, buttery, rich muffin ever.
- 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
- 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
- 2 eggs
- 1 cup of sour cream
- 1 pint of blueberries, rinsed and dried
Preheat your oven to 350° F.
Grease and flour a muffin tin.
To 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.
To make 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. Enjoy!