Ingredients

The following ingredients have 4 Servings
  • 1 cup granulated sugar
  • 4 tbsp unsalted butter (room temperature)
  • 1 cup full-fat sour cream
  • 1/3 cup blueberry yogurt (full fat)
  • 1/2 cup whole milk
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 cup all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp kosher sea salt
  • 1 1/2 cup fresh blueberries (OR frozen blueberries)
  • 2/3 cup all purpose flour
  • 1/4 cup granulated sugar
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • pinch kosher sea salt
  • 5 tbsp unsalted butter (melted)

Instruction

  • 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.