My Best Blueberry Muffins — Sally's Baking
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Official cooking video · Sally's Baking Recipes · YOUTUBEAmerican Blueberry Muffins with Cinnamon-Walnut Streusel (12)
Twelve home-baked blueberry muffins with 210g berries and a cinnamon-brown sugar walnut topping, started at 218°C and finished at 177°C.
Ingredients
servings: 12 · Check ingredients
Steps
- 01
Preheat the oven to 218°C and line a 12-cup muffin pan.
- 02
Mix 100 g topping brown sugar, 67 g chopped walnuts and 1 tsp cinnamon in a small bowl.
- 03
In a second bowl whisk 219 g flour, 1 tsp baking soda, 1 tsp baking powder and 1/2 tsp salt.
- 04
With a mixer cream 113 g butter, 100 g white sugar and 50 g batter brown sugar on medium-high for about three minutes.
- 05
Beat in 120 g sour cream or yogurt, two eggs and 1 1/2 tsp vanilla. Add dry ingredients on low speed, then 60 ml milk; mix only until nearly combined.
- 06
Gently fold in 210 g blueberries with a spatula. Do not thaw frozen blueberries.
- 07
Divide the batter evenly to fill all 12 cups and sprinkle on the prepared topping, pressing lightly to adhere.
- 08
Bake five minutes at 218°C, then without opening the door lower to 177°C and bake 16–19 more minutes until a skewer in the center has no wet batter.
- 09
Cool in the pan for five to ten minutes, then move to a rack. Do not eat uncooked batter.
Before you cook
Contains wheat, milk, egg and walnuts (tree nuts); inspect labels even when substituting ingredients. Never taste raw flour batter and bake until the center is fully set. Because of dairy, eggs and berries, cool promptly and refrigerate within two hours, use within 3–4 days or freeze. The author also permits room-temperature storage; this version chooses a more conservative refrigeration recommendation.
Allergens: wheat (flour), milk (butter, sour cream/yogurt, milk), egg, tree nuts (walnuts)
Image & source credits
These illustrations stand in for food photos.
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