Blueberry Muffins / Coffee Cake

Preheat oven to 350 degrees for Muffins, 325 degrees for coffee cake.  This works great as a coffee cake as well.  I made 8 muffins and poured the rest into an 8x8 glass baking dish.  

Streusel Topping

1/2 cup all-purpose flour

1/2 cup sugar

4 tablespoons butter, slightly softened and cut into 1/2 inch pieces

In a medium bowl, stir flour and sugar.  Add butter pieces and combine mixture with a fork until topping resembles coarse crumbs.  Set aside

Muffin Batter

2-1/2 cups all purpose flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1-1/2 sticks butter (room temp.)

1-1/2 cups sugar

3 large eggs, (room temp.) 

1-1/2 teaspoon vanilla extract

8 ounces sour cream

1/4 cup milk

2-1/2 cups fresh blueberries

In a medium bowl, sift flour, baking powder and baking soda.

With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy (about 5 minutes).  

At low speed, beat  in one egg at a time, then add vanilla, sour cream, and milk until combined.  

Add 1/3 of dry ingredients at a time and beat until just combined.  

With a spatula, evenly fold blueberries into batter.

Spoon batter into muffin pans and fill each cup to the top. 

Sprinkle streusel topping over batter.

Bake Muffins at 350 F for ~30 minutes.  

Bake Coffee Cake in the 8x8 pan at 325 F for 50-55 minutes

*I usually start checking these early because I like them lightly brown not dark.

Makes 24 muffins.