Although it doesn’t always work out, our family tries to get together at least once a month for Sunday brunch.
I usually host it at our house and the menu is always simple.
An egg bake or quiche, fresh fruit (or whatever is in season), juice, coffee, and quick bread or muffins.
Now that we are in the midst of winter (It’s 22 degrees out) fresh fruit is definitely harder to come by, so I’m grateful that I thought ahead this past summer and froze a bunch of strawberries, pineapple, and my favorite-blueberries!
The blueberries are always the first to go because I use them for so many recipes! Smoothies, pancakes, salads, and of course these super easy-SUPER moist Blueberry Streusel Muffins!
One cup of sour cream (I know that sounds like a lot) makes the muffins so moist and that buttery sweet streusel just takes them over the top!
I also LOVE that the recipe makes about 15 good sized muffins because that is perfect for our family. You can also freeze them but I guarantee they won’t last that long!
Blueberry Streusel Muffins
- 1 cup fresh blueberries
- 1 Tbls all-purpose flour
- 1/3 cup canola oil
- 1 cup sour cream
- 1/3 cup milk
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 cup white sugar
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp nutmeg
- 1/4 cup all purpose flour
- 2 tbls brown sugar
- 1/4 tsp cinnamon
- 2 tbls butter
Preheat oven to 375. Combine blueberries and 1 Tbls flour in a small bowl. Mix until blueberries are coated well. Set aside. Whisk together egg, oil, sour cream, and milk in a large mixing bowl. Combine flour, baking soda, baking powder, salt, and nutmeg in a medium mixing bowl. Slowly add dry ingredient mixture to wet. Stir until combined. Fold in blueberries. Fill paper lined muffin tins 3/4 full. Meanwhile, combine streusel ingredients with a pastry cutter. Sprinkle streusel on top of each muffin. Bake for 20-25 minutes. Allow to cool before removing from muffin tins.