Blueberry Coffee Cake Muffins
Blueberry Coffee Cake Muffins
Ingredients
1 pint (300 g) fresh blueberries
1 teaspoon (5 ml) pure vanilla extract
1 teaspoon grated lemon peel
3 eggs
¾ cup (175 g) sour cream
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
2 tablespoons (26 g) baking powder
2-1/2 cups (340 g) all-purpose flour
3/4 cup+2 tablespoons (200 ml) vegetable oil
1-1/4 cups (243 g) granulated sugar
4 tablespoons (57 g) cold butter, cut into small pieces
¼ teaspoon kosher salt
2 tablespoons (27 g) granulated sugar
¼ cup (54 g) packed light brown sugar
½ cup (70 g) all-purpose flour
Step by step
Preheat oven to 350°F. Line 12-cavity standard muffin pan with paper liners and lightly spray with nonstick pan spray.
To prepare streusel topping, add flour, brown sugar, granulated sugar and salt to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to mixer. Turn to Speed 1 and mix 1 to 2 minutes or until well combined. Add butter and mix 1 minute or until mixture forms small pea-sized pieces. Set streusel topping aside. Wash and dry mixer bowl.
To prepare muffin batter, add sugar and oil to clean Mixer Bowl. Attach Bowl andFlat Beater to Mixer. Turn to Speed 2 and mix 2 minutes or until well blended.
Sift flour, baking powder, baking soda and salt in separate bowl. Add to sugar mixture. Turn to Speed 1 and mix 1 minute or just until combined. Continuing on Speed 1, add sour cream, eggs, lemon peel and vanilla. Mix 1 minute or until well blended.
Fill each muffin cup halfway with batter. Top with 5 or 6 blueberries and 2 teaspoons streusel topping. Repeat layers of batter, berries and streusel to fill cups completely.
Bake 20 to 25 minutes or until tops are golden brown.