Ingredients
½cuplight brown sugar,or dark brown sugar, packed
½cupwalnuts,chopped, or pecans
1tspcinnamon,ground
1¾cupsall-purpose flour,spoon and leveled
1tspbaking soda
1tspbaking powder
½tspsalt
½cupbutter,unsalted, softened to room temperature
½cupgranulated sugar
¼cuplight brown sugar,or dark brown sugar, packed
2large eggs,at room temperature
½cupsour cream,or plain yogurt, or vanilla yogurt, at room temperature
2tsppure vanilla extract
¼cupmilk,at room temperature
1½cupsfresh blueberries,or frozen
Preparation
Preheat the oven to 425 degrees F.
Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
Grease or line a 2nd pan with 2 liners because this recipe yields about 14 muffins.
Set aside.
Mix all of the streusel ingredients together. Set aside.
Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together at high speed for about 2 minutes until smooth and creamy.
At medium speed, add the eggs 1 at a time, beating well after each addition.
Beat in the sour cream and vanilla extract on medium speed until combined.
With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
Fold in the blueberries.
Spoon the batter into the 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 degrees F then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F.
Bake for an additional 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
The total time these muffins take in the oven is about 23 to 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.
