Blueberry muffins made with with cinnamon-sugar streusel topping, courtesy of Rach's go-to dessert guy and former culinary producer, Grant Melton.
- 1 ¾ cups flour, plus more for dusting berries
- 1 cup rolled oats
- 2 tablespoons baking powder
- 1 teaspoon salt
- ⅔ cup sugar
- ½ cup dark brown sugar:
- 2 eggs
- 1 cup sour cream
- 1 cup vegetable oil
- ¼ cup milk
- 1 teaspoon apple cider vinegar
- 1 cups blueberries, frozen
- ½ cup flour
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons butter
Preheat oven to 400°F.
In a large bowl, whisk together flour, oats, baking powder and salt. Set aside.
In a second medium-sized bowl, whisk together both sugars, eggs, sour cream, oil, milk and vinegar.
In another small bowl, blend together the flour, brown sugar, cinnamon, salt, nutmeg and butter with a fork for the topping.
Place liners into 12 muffin tins. When you’re ready to bake, fold the wet ingredients into the dry ingredients with a rubber spatula until mixed. Dust the frozen berries with a spoonful of flour and add them to the batter. Fold to combine. Evenly distribute the batter into the 12 cups, filling them almost to the top. Top each muffin with 2 teaspoons of the streusel topping.
Bake for 30 muffins or until golden brown on top.