I believe I have found my muffin mix recipe. I have used it to make my “Chocolate Love Muffins”, and now these scrumptious “blueberry coffee cake muffins”! Let’s start by gathering the ingredients.

Streusel:

• 6 tbsp. unsalted butter
• 1 -1/2 all purpose flour
• 1/2 cup sugar (I used brown, but use any kind)
• 1/4 tsp.kosher salt
• 2 tsp. cinnamon

Muffin Batter:

• 2 cups all-purpose flour
• 1 tbsp.baking powder
• 1/2 tsp.Salt
• 1/2 granulated sugar
• 1 cup milk (I used Almond Milk)
• 1 tsp. vanilla
• 1 large egg
• 1/4 cup vegetable or canola oil (I used sunflower oil)
• 2 tbsp. sour cream (for a moister muffin)
• 1 cup blueberries (fresh or frozen)

 

Streusel Instructions:

1. Melt butter
2. Combine and blend the flour, sugar, salt, cinnamon.
3. Pour melted butter over dry ingredients, use a fork to mix til pea sized crumbs form. Set aside.

Muffin Batter:

1. Combine and whisk dry ingredients together.
2. In a separate bowl or in stand mixer whisk egg, oil, 1/2 the milk.
3. Gradually mix dry ingredients to egg mixture, add rest of milk slowly as you add dry ingredients. Do not over mix.
4. Mix in sour cream and vanilla
5. Gently fold in blueberries.

Layer batter and steusel:

Add a bit of batter in bottom of muffin tins then top with streusel and top with more batter and finish top with streusel.

Bake at 400 degrees fahrenheit, 20-25 minutes or until tester (toothpick/knife) comes out clean in center.

**Makes 6 Large Muffins (which I used here) or 12 regular muffins.

**Freeze your leftover streusel.