Long time, no post!
These last few months have been unbelievably busy… IB tests, high school graduation, graduation parties, starting an internship and a job… the list goes on. But now that summer is in full swing (and I have no summer homework, SAT/ACT/IB studying, or college apps!) I am ready to start posting much more regularly.
With the incredible weather in the PNW, the fruit harvest has been extra early and plentiful. What better way to celebrate more blueberries than with blueberry muffins with blueberries on the side?
My usual breakfast baking project are these (pretty healthy) oatmeal muffins. However, to get the full flavor of the blueberry, I decided to go all out and use this bakery-style blueberry muffin recipe.
These muffins have a deliciously moist, cake-like crumb, and are sweet but not too sweet. This is the recipe I use when I want to prove to people that I know how to make muffins.
These muffins are great as a snack or breakfast item all by themselves, but I found that pairing them with a side of Greek yogurt and blueberries is a winning combo.
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1/2 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup milk
- 1 & ½ cups blueberries (fresh or frozen)
- Preheat oven to 350F and spray or line a 12 cup muffin baking pan.
- In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
- In a medium bowl, whisk the butter with the sugar, add the eggs, mix, then add the sour cream and vanilla, mix again.
- Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
- Divide the batter into the 12 muffin cups, top with streusel and bake for about 18 minutes, or until toothpick inserted comes out clean.