-
1
Wash and rinse blueberries under water and set aside in a small bowl.
-
2
Preheat oven to 425 F.
-
3
Into a medium sized bowl, sift the flour. Measure 1/4 cup of the sifted flour and pour it over the blueberries. Gently stir to coat the blueberries in flour.
-
4
Take your remaining flour and add baking powder, the salt, cinnamon and sugar. Mix to combine then set this mixture aside.
-
5
In a medium size bowl, beat the egg using a whisk until light and fluffy. Add melted butter and whisk together with the egg. Continue to add vanilla, buttermilk and sour cream and whisk everything together until smooth.
-
6
Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thick, but be careful not to over mix! Lastly, fold in the blueberries.
-
7
Grease a 12-count muffin pan with Crisco. I like to use Crisco instead of oil spray, but a spray works fine too.
-
8
Fill your muffin tin almost all the way to the top with batter (recipe will make 10-12 muffins).
-
9
For the streusel topping:
-
10
Combine all of the streusel ingredients in a medium sized bowl and use a pastry cutter or a fork to blend the butter into the dry ingredients until crumbly. There should be no large chunks of butter remaining.
-
11
Cover each muffin with about a tablespoon of streusel.
-
12
Bake for 5 minutes at 425u00b0F and then reduce heat to 350u00b0F and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes of that last 16-20 minutes of bake time. You will see how nicely the muffins rise. Baking times will vary by oven.
-
13
Check your muffins for done-ness by inserting a toothpick into the center of a muffin. If your toothpick comes out clean, your muffins are done. Remove pan from the oven and set on a rack. Allow muffins to cool completely in the pan. You can also cool them on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan without crumbling.
