Sunday, June 17, 2012

HEAVENLY BLUEBERRY MUFFINS (Best Blueberry Muffins Ever)




One is not enough of these blueberry muffins!  I made these this morning for my husband for Father's Day!  They are really easy to make...a little time consuming but so worth it.  I watched him eat 3 for breakfast then when we got home and before lunch he ate 2 more.  I don't know how many he ate in between but I know he just ate another one!  My daughter saw them on the counter before lunch and she said she was going to eat half before lunch and the other half after lunch.  Yeah....it was gone before lunch!!   And now that I'm thinking about it....I have eaten 3 myself!  

The streusel on top is why I call it heavenly and the muffin is like a little, vanilla cloud!  

These would make the perfect dish to share, make for a brunch, or to give as a gift.  This is one of my favorite recipes and I hope that you will like it so much it becomes a favorite of yours too!


HEAVENLY BLUEBERRY MUFFINS

Preheat oven to 350 degrees. Place paper liners in muffin pans or spray pan with Bakers Joy.  

Streusel Topping
1/2 cup all-purpose flour
1/2 cup sugar
4 tablespoons butter, slightly softened and cut into 1/2 inch pieces
In a medium bowl, stir flour and sugar.  Add butter pieces and combine mixture with a fork until topping resembles coarse crumbs.  Set aside

Muffin Batter
2-1/2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 sticks butter (room temp.)
1-1/2 cups sugar
3 large eggs, (room temp.) 
1-1/2 teaspoon vanilla extract
8 ounces sour cream
1/4 cup milk
2-1/2 cups fresh blueberries
In a medium bowl, sift flour, baking powder and baking soda.
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 one egg at a time, 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.
Spoon batter into muffin pans and fill each cup to the top. 
Sprinkle streusel topping over batter.
Bake for 30-35 minutes until a toothpick comes out clean.
*I usually start checking these early because I like them lightly brown not dark.
Makes 24 muffins.





16 comments:

Sherry Isaacks said...

These look wonderful. Blueberry muffins are my favorite! Thanks for sharing.

Anonymous said...

These are awesome! I made them for a worl meeting and all of the girls gobbled them up! Thanks for the recipe!

Anonymous said...

Hello! I could have sworn I've been to this website before but after reading through some of the post I realized it's new to me.
Anyhow, I'm definitely delighted I found it and I'll be bookmarking and checking
back frequently!


amnio prime

Anonymous said...

delicious! Think they would also be good as a lemon muffin. just add some lemon juice and zest to the batter and create a simple powdered sugar lemon juice glaze! can't wait to try!

jw said...

How many muffins does this recipe make?

Little Magnolia Kitchen said...

This recipe makes 24 muffins.

Anonymous said...

These are delicious! They are even moister the next day!! Yummy!

brennan and grace said...

what temp do you bake them at?

Little Magnolia Kitchen said...

The muffins are baked at 350 degrees.

Anonymous said...

You are right,they are the best blueberry muffins I have ever made and I have made a lot.They're the BESTIEST!!!!

Anonymous said...

Thanks for the heads up on checking early. Baked closer to 28 min in my oven. The best part is the topping! I filled my second pan liners closer to 3/4 full so the tops had less of a chance of breaking off. My muffins usually don't look pretty and these are beautiful and hard to mess up!

Anonymous said...

HI!

I made this 3 times now and never fails to amaze me! It was soo fluffy really really good! Just a question, can I substitute the blue berries with strawberries? Many thanks

Allison B. said...

i just made your recipe. LOVED THEM. Two southern thumbs up from me :)
~allison

Angilese said...

First off, these were amazing! Thank you so much for posting! I did have a problem with mine, though. Maybe it's an altitude thing since I live in Colorado, but I filled mine close to the top and they rose too much. They're not too pretty, but it does give me an excuse to eat the edges that broke off! I may have to experiment to get them right...any suggestions?

Edwina said...

Amazing muffin recipe. I used frozen raspberries instead of fresh blueberries and they turned out perfectly! Thanks for posting!

ashack09 said...

I made these into 12 muffins (bigones) i also used blueberry greek yogurt . I must say there pretty darn good
So far my fav muffin recipe