Sally’s post for these muffins looked sooooo good!

Blueberry Muffins – Sally

INGREDIENTS
Streusel Topping
• ½ cup (100g) packed light or dark brown sugar
• 1 teaspoon ground cinnamon
Muffins
• 1¾ cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup (115g) room temperature unsalted butter
• ½ cup (100g) granulated sugar
• ¼ cup (50g) packed light or dark brown sugar
• 2 large room temperature eggs
• ½ cup (120g) room temperature sour cream or plain/vanilla yogurt
• 2 teaspoons pure vanilla extract
• ¼ cup (60ml) room temperature milk
• 1½ cups (250g) fresh or frozen blueberries

METHOD

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
2. Mix all of the streusel ingredients together. Set aside.
3. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. By hand, add the dry ingredients and milk into the wet ingredients and stir gently, no more than 4 stirs. Gently, fold in the blueberries.(Optional: Transfer batter to a glass bowl, cover with plastic wrap and refrigerate overnight.)
5. Spray release spray on the muffin pan before putting cupcake papers in to reduce berries from sticking if they overflow the papers. Spoon the batter into liners, filling them all the way to the top. Top each with streusel, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until the internal temperature reaches 205-210 °F or a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
6. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Notes:

1. This recipe made 7 muffins using tulip cups. Put the cups into something to help them stand. I used a 12 well entremet pan which was perfect.
2. Doubling this recipe should be fine and if each tulip cup was filled to the top should make 12 muffins
3. Baking time was extended to 45-55 minutes, checking the inside temperature every 5 minutes. I used my ThermoPro being sure to poke it all the way to the bottom, which cooks last, but be sure not to touch the metal of the entremet pan.