Blueberry Cherry Muffins
Fluffy, moist, and tender these blueberry cherry muffins are everything you need to start your morning off right. Topped with a crunchy streusel that will have you wanting more than just one.
Ingredients
- 2 cups all purpose flour
- ½ cup unsalted butter (melted)
- 2 tsp baking powder
- 1 tbsp baking soda
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- zest from 1/2 a lemon
- 1 cup sugar
- ¾ cup buttermilk
- ¾ tsp salt
- ½ cup sour cream
- 1 cup frozen blueberries
- 1 cup cherries (canned)
- 2 tbsp flour
Streusel Topping
- ¼ cup unsalted butter (melted)
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 cup all purpose flour
- ½ tsp cinnamon
- 2 tbsp granola (optional)
Instructions
- Preheat your oven to 415°. Grease muffin tins or line them with paper liners. Set aside.
- In a mixing bowl, combine eggs and sugar. Mix until the mixture becomes frothy. Then, add melted butter and sour cream to the mixture.
- In a separate bowl, sift together baking powder, baking soda, salt, and flour.
- Gradually add the dry ingredients into the wet ingredients, along with lemon zest. Folding them together. Pour in the buttermilk and continue folding until well combined.
- In another bowl, toss the blueberries and cherries with 2 tablespoons of flour. Gently fold the fruit mixture into the batter.
- For the streusel topping, melt butter and mix it with brown sugar, white sugar, flour, cinnamon, and granola. Stir until the mixture becomes clumpy and sand-like.
- Spoon about 1/4 cup of batter into each muffin tin, then sprinkle the streusel topping over the batter.
- Bake the muffins in the preheated oven for 5 minutes, then rotate the muffin tin and reduce the temperature to 375°F (190°C). Continue baking for an additional 15 minutes or until the muffins are golden brown.
- Once baked, allow the muffins to cool in the pan for 5 minutes before serving. Enjoy!
Notes
Note: Adjust the baking time as needed, as it may vary depending on your oven and the size of the muffin tin.