Ingredients

The following ingredients have 4 Servings
  • ½ cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup packed light brown sugar
  • 4 tablespoons butter (slightly softened and cut into small pieces)
  • 1 teaspoon ground cinnamon
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup softened butter
  • 1/3 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries

Instruction

  • Preheat oven to 350 degrees F. Grease 2 12-cup muffin pans with nonstick cooking spray. Set aside.
  • Combine ingredients for the streusel topping in a small bowl, using a pastry cutter or a fork to cut the butter into the dry ingredients until well incorporated. (It should be the consistency of wet sand.) Set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl and with an electric mixer on medium speed, beat butter, oil and sugars on medium speed until smooth. Add the eggs, one at a time, beating well after each addition.
  • Reduce mixer speed to low, and then mix in the sour cream and vanilla just until combined.
  • Gradually beat in the flour mixture, just until combined (do not overmix).
  • Gently fold in 1 cup of blueberries.
  • Layer the batter and streusel into the muffin cups: Spoon about 1 ½-2 tablespoons of batter into each muffin tin. Top evenly with half of the streusel mixture. Spoon remaining batter evenly over the streusel, then top with remaining streusel.
  • Place the remaining blueberries evenly on top of the muffins. (We got 3 berries per muffin and had a few leftover).
  • Bake muffins for about 20 minutes, or until the tops are golden and a toothpick inserted comes out clean.
  • Remove muffins from the oven and let cool in the muffin pan for 5-10 minutes before transferring to a cooling rack.