I Found My Thrill...

I've been trying to find the best blueberry muffin recipe for a while now. As I've noted before, the hubs is really into blueberries. And every once in a while when I ask him what he wants he'll say "a-big-huge-blueberry-muffin-like-the-ones-at-the-bakery-with-a-poofy-crunchy-top" all in one breath. Phew! I've never been able to deliver on that request before, but now I think I may have it.

These muffins were really good, even to someone who isn't a huge blueberry fan. I also think they'd be great as just a sour cream coffee cake muffin if you made extra streusel and swirled it through the batter. I'll have to experiment on that one tho and get back to you - because that's my standard order when we do break down and go to the bakery for big beautiful crusty topped muffins.
I modified this a bit since I only had a half pint of blueberries and only wanted to make a dozen muffins. I got 12 that were just slightly domed, but I think in future I'd go for 10, filled right to the top, for an even better muffin top experience. Because this type of muffin top is the good kind!

Blueberry Muffins with Streusel Topping
Adapted from Sunday Nite Dinner

Streusel Topping Ingredients
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firmly packed light brown sugar
2 tablespoons unsalted butter, slightly softened and cut into 1/2-inch pieces

Muffin Ingredients
1 1/4 cups all-purpose flour
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1/2 teaspoons pure vanilla extract
4 ounces sour cream
3 Tbs milk
1 cup (1/2 pint) fresh blueberries, stems removed

For the topping, in a small bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.

Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.

With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat in the egg, then add vanilla, sour cream, and milk until combined. Add 1/3 of dry ingredients at a time and beat until just combined. With a spatula, evenly fold blueberries into batter - toss the berries in flour before adding to help keep them from sinking in the muffins.

Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.

Yields 12 flatter or 10 fuller muffins.