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.