Blueberry Muffins with Cinnamon Streusel

Tender muffins, bursting with juicy blueberries and sprinkled with a cinnamon crumb topping

One of the most common questions people ask me about my pregnancy is "have you had any weird cravings?" and, so far, the answer is no. I am just hitting the 20 week mark, halfway through my pregnancy, and am happy to report that my appetite has significantly improved since the first trimester. I'm certainly hungry, but I wouldn't categorize any of my food cravings as unusual (although they might be a little random). A couple weeks ago, I got it in my mind that I really wanted muffins and found this recipe on Food52 for blueberry muffins with cinnamon streusel topping. Fresh berries are still wildly abundant at my farmers market and we ended up finding some of the sweetest, plumpest blueberries I've ever had to put to use in this recipe. As the muffins bake, the berries melt into jammy, juicy pockets and the cinnamon crumble gets crunchy. The addition of the lemon zest and not-too-much sugar keeps these berries from tasting too sweet or dessert-like. These kept in an air-tight container on the counter for four days, making them a perfect thing to grab for breakfast or snack throughout the week.

Related Recipes:

- Banana Poppy Seed Muffins

- Blueberry Coffee Cake

- Vanilla Raspberry Muffins

Blueberry Muffins with Cinnamon Streusel Topping:

Ingredients

- 2 c. all-purpose flour, divided

- 1 1/2 c. blueberries

- 1/2 c. + 2 tbsp. brown sugar

- 1/2 c. sour cream

- 1 egg

- 1/4 c. milk

- 1/4 c. canola oil

- 2 tbsp. melted butter

- 1 tbsp. baking powder

- 1 tsp. lemon zest

- 1/4 tsp. salt

- 1/4 tsp. ground cinnamon

Recipe

• Preheat the oven to 400F and grease or line a 12-cup muffin pan.
• In a mixing bowl, whisk together 1 3/4 c. flour, baking powder, lemon zest, and salt.
• In another mixing bowl, whisk together 1/2 c. brown sugar, sour cream, egg, and canola oil.
• Stir half the dry ingredients into the wet ingredients, then half the milk, then the remaining dry ingredients and milk. Mix until just combined, then gently stir in the blueberries.
• Divide the batter into the muffin tins as evenly as possible.
• In another bowl, whisk together the remaining 1/4 c. flour, 2 tbsp. brown sugar, cinnamon, and melted butter.
• Sprinkle the cinnamon streusel over the muffins and place the pan in the oven.
• Cook for 20 minutes, rotating the pan 1/2 way through, or until the muffins are lightly golden on top and the fruit is bubbling.
• Let cool on a rack and enjoy. Cool to room temperature before storing in an airtight container.

Makes one dozen muffins