Indulge in these delightful blueberry muffins, a perfect blend of crispy tops and tender, moist interiors. Each muffin is packed with juicy blueberries and enhanced with the subtle flavor of vanilla, making them not only irresistibly tasty but also fragrantly enticing. Whether you're on the go or enjoying a leisurely picnic, these muffins are designed to be the perfect companion for your adventures.
Why You’ll Love This: The unique charm of these muffins lies in their texture contrast—crisp on the outside and soft within, providing a satisfying bite every time. The addition of a crumbly, sweet topping adds a delightful crunch that complements the softness of the berries. These muffins are not overly sweet, making them suitable for all times of the day, from a morning treat to an afternoon snack.
Perfect Occasion: These blueberry muffins are ideal for picnics, as they travel well and don't require any additional utensils. They're also great for breakfast meetings, school lunches, or as a sweet note in a brunch spread. Hosting a gathering? Serve them as part of a dessert buffet for a sure crowd-pleaser.
Decoration Tips: For an extra touch of indulgence, sprinkle the tops with coarse sugar or a few extra blueberries before baking. After baking, a drizzle of lemon glaze or a dollop of cream cheese frosting can elevate these muffins to a dessert-worthy status. Serving them with a side of whipped cream or a scoop of vanilla ice cream makes for a decadent treat.
Ingredients:
- For the muffins:
- 2 eggs
- 130g light brown sugar
- Seeds from half a vanilla pod
- 120g melted butter
- 120ml milk
- 130g sour cream
- 240g flour
- 1 packet baking powder
- 200g washed blueberries
- For the streusel topping:
- 100g flour
- 80g soft butter
- 100g brown sugar or light brown sugar
- For garnish:
- Crushed hazelnuts
- Chocolate chips
- Begin by preheating your oven to 356°F (180°C) and prepare muffin tins with liners.
- In a bowl, whisk together the eggs and sugar until light and fluffy.
- Gradually pour in the milk and melted butter, followed by the sour cream, mixing well after each addition.
- Sift in the flour and baking powder. Stir in the vanilla seeds and blueberries until just combined.
- Fill the muffin cases with the batter.
- For the streusel topping, mix the flour and sugar in a bowl. Rub in the soft butter with a fork until the mixture becomes crumbly. Sprinkle this mixture over the muffin batter.
- Bake the muffins for about 20-24 minutes for regular-sized tins or 35 minutes for larger tins.
- Just before the end of the baking time, sprinkle the tops with crushed hazelnuts and chocolate chips, and finish baking.
Enjoy these superb blueberry muffins wherever your day takes you!