These blueberry muffins are the real deal, my friends.
They are LOADED UP with fresh blueberries. You won’t get a single bite without one.
Unless you eat like a bird or something, like a single crumb at a time.
Seriously, take a lesson from Carl’s Jr’s gross commercials and eat like you mean it. Don’t miss out on these muffins.
Those commercials always confused me. The reason those women are probably attacking those hamburgers like that is because that’s the first hamburger they’ve ever had in their entire lives.
They’re good, aren’t they? Welcome to our daily struggle as human beings, you crazy hot goddesses.
If I had to choose between being super skinny like that, or eating a hamburger every day for the rest of my life, I don’t know how I’d choose between the pretzel bun, or the regular bun.
Let’s talk about the streusel on top of these bad boys.
Because, it’s GOOD, and like, four ingredients or something like that.
If you want to get REAL crazy on me you could chop up some pecans and throw them in there for some added effect.
But Mr. T is a psychopath and hates chopped nuts in his baked goodies. (Hi, honey!) Honestly, they are dreamy, regardless.
I baked these in a jumbo muffin tin because Costco does that, and Costco does everything right. And if baking these in a jumbo muffin tin was wrong, then I don’t want to be right.
So. Much. Muffin. Top.
Not on me. On the muffins. Thanks a lot, guys.
Everybody knows that’s the best part of the muffin. That’s why I like to eat my muffins upside down and save the best part for last.
A little secret from a pro muffin eater. Take that to the bank and cash it.
- 1/2 cup flour
- 1/3 cup packed brown sugar
- 1/4 cup salted butter, melted
- 1/2 teaspoon cinnamon
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sugar
- 1 cup sour cream
- 1/2 cup canola oil
- 2 teaspoons vanilla
- 2 cups fresh or frozen(thawed) blueberries, divided
- 2 tablespoon flour
- In a small bowl, whisk together flour, brown sugar and cinnamon. Add melted butter and stir together using a fork until the mixture resembles coarse crumbs. Set aside.
- Preheat oven to 400° F. Prepare a large muffin tin by spraying it with nonstick cooking spray. (If using a regular sized muffin tin you can line it with regular muffin liners or spray it with nonstick cooking spray as well.)
- In a large bowl (I mixed everything by hand) stir together flour, baking powder and salt. Set aside.
- In a medium sized bowl mix together eggs, sugar, sour cream, canola oil and vanilla. Fold this egg mixture into the flour mixture using a rubber spatula.
- In a small bowl, sprinkle 1 cup blueberries with 2 tablespoons flour. Make sure all the blueberries are coated with a thin layer of flour. (This helps them not to sink to the bottom of the muffins while they are baking.) Carefully fold blueberries into muffin batter being careful not to smash any of the blueberries.
- Spoon batter into prepared muffin tins until they are about 2/3 full. Sprinkle the remaining fresh blueberries on top of batter in muffin tins. Generously sprinkle the streusel topping over the fresh blueberries.
- Place muffins in oven and reduce the heat at 375° F. Bake about 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool for 10-15 minutes in the pan then remove muffins and cool completely on a wire rack.
You can totally thank me later.