Blueberry Muffins
Homemade blueberry muffins have never been so easy to make and oh so delicious!
Servings 12
Calories 353kcal
Ingredients
- 2 cups all-purpose flour
- ⅓ cup vegetable shortening
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- Streusel topping:
- ½ cup packed brown sugar
- ½ cup all-purpose flour
- ¼ cup (½ stick) unsalted butter softened
- ½ cup rolled oats
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F. Line a 12- cup muffin pan with paper liners and set aside.
Streusel Topping
- Place all of the ingredients for the streusel topping into a medium bowl and combine well using your hands or a spoon. Set aside.
Blueberry Muffins
- In a mixing bowl, using a stand mixer or electric hand mixer cream together shortening, brown sugar and vanilla. Add the eggs one at a time.
- Mix in the sour cream. Scrape the bottom and sides of the bowl with a rubber spatula occasionally.
- Stir in the flour, baking powder and salt. Mix ingredients together only until you have a smooth batter.
- Fold in the blueberries using a rubber spatula.
- Scoop the batter evenly into paper lined muffins tins. Sprinkle the streusel topping evenly on the muffins.
- Bake for 25-30 minutes or until golden brown and a toothpick when inserted into the center comes out clean.
- Let cool slightly before carefully removing the muffins from the pan.
Nutrition
Calories: 353kcal | Carbohydrates: 52g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 47mg | Sodium: 263mg | Potassium: 191mg | Fiber: 1g | Sugar: 29g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg