Every Saturday, I make a special breakfast for our family. One day, I’ll have to do a step-by-step post on what my husband calls “the best blueberry pancakes ever”, but these muffins are up at the top too. They disappear in no time. I’m coming to the realization that the kids (especially the boys) are eating more and more. You know what that means? Less for me. :)

I got this recipe from Ina Garten, and I’ve got to say it’s perfect. Moist and delicious. I’m always trying to create or better a recipe, so naturally I experimented with the muffins. There’s a boxed blueberry streusel muffin mix at the store, and for boxed, it’s really good. Homemade blueberry muffins with homemade streusel topping? Even better… It’s over the top delicious and a favorite in our home.

Here’s what you need:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, at room temperature *(See note below.)
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems*

*Eggs: When you bake, always use room temperature eggs. When I’m in a hurry, I place the eggs in a bowl of warm water for about 5 minutes. The eggs should feel room temperature, slightly cool to the touch at most.

*Blueberries: You can also use frozen blueberries. Costco has great frozen organic blueberries. They’re great for smoothies too. I tried Target’s frozen blueberries in the muffins once, but I wouldn’t recommend them. I think it’s important there isn’t a bunch of ice in the bag. If there is, the batter turns into a mess and is hard to work with. Fresh is always better… Second best are the frozen organic ones from Costco.

Preheat the oven to 350 degrees. Place paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.

With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. (I don’t do this… Just sift the flour into the mixing bowl. It’s one less bowl to wash!) With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Or, if you’re like me, stop the mixer, sift the flour into the batter, then mix on low speed until just mixed. DON’T OVERMIX!!

Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans.

Now, let’s make the streusel.

Streusel Topping:
1 stick (8 Tbsp) unsalter butter, room temperature
1 cup powdered sugar
2/3 cup flour

(This section doesn’t have to be perfectly measured. Just get it close enough.) Place all ingredients in a bowl. Use a pastry cutter to incorporate butter into the sugar/flour mixture.

Continue until mixture becomes coarse crumbles. (If you don’t have a pastry cutter, you can use a fork instead.) Sprinkle liberally (i.e. a lot!) on tops of each muffin before baking.

Bake for 20-25 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

All ovens are different so watch your muffins! Let them cool slightly… But, there’s no guarantee that anyone in your house will wait that long! :) Hope you enjoy this recipe!