Upper Michigan Wild Blueberry Streusel Muffins
  • Muffins:
  • 3-1/2 cups all-purpose flour
  • ½ cup granulated white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 4 eggs
  • 1 cup buttermilk
  • ½ cup sour cream
  • ½ cup unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 2 cups wild blueberries (regular fresh blueberries can be substituted)
  • Streusel Topping:
  • ¼ cup packed light brown sugar
  • ¼ cup finely chopped pecans
  • ½ teaspoon ground cinnamon
  1. Heat oven to 350 degrees. Grease 24 muffin cups, set aside.
  2. For muffins: Mix together flour, sugar, baking powder, and salt in a large mixing bowl; set aside.
  3. For streusel topping: Mix all topping ingredients together until blended; set aside.
  4. In bowl of electric mixer, beat together eggs, buttermilk, sour cream, melted butter, and vanilla until smooth. Make a well in the center of the flour mixture and pour in buttermilk mixture. Stir until almost blended. Gently stir in blueberries just until blended. Do not overmix.
  5. Spoon muffin batter evenly into prepared muffin tins. Sprinkle each evenly with the streusel topping.
  6. Bake for about 15-20 minutes or until a tester comes out clean when inserted into the enter of a muffin and tops will spring back. Makes 24 standard size muffins.
Recipe by The Culinary Cellar at https://theculinarycellar.com/born-to-be-wild-blueberries-that-is/