Blueberry Streusel Muffins

Bake from Scratch magazine

Ingredients:

¾ cup, plus 2 Tbl granulated sugar, divided

½ cup unsalted butter, melted

1/3 cup sour cream, room temperature

¼ cup firmly packed light brown sugar

2 large eggs, room temperature

½ tsp orange zest

2 ½ Tbl orange juice

1 tsp vanilla extract

2 cups, plus 1 tsp all-purpose flour, divided

1/3 cup finely ground graham cracker crumbs

2 ½ tsp baking powder

1 ¼ tsp sea salt

2 ½ cups blueberries, divided

Graham Cracker Streusel (recipe follows)

Directions:

In a medium bowl, whisk together ¾ cup granulated, melted butter, sour cream, brown sugar, eggs, orange zest, juice and vanilla extract.

In a large bowl, whisk together 2 cups flour, graham cracker crumbs, baking powder, and salt. Fold into the sugar mixture just until dry ingredients are moistened and some streaks of flour remain.

In a small bowl, mash1/2 cup blueberries with a fork.

In another medium bowl, toss together 1 ½ cups blueberries and remaining 1 tsp flour. This step is taken to keep the blueberries from sinking to the bottom on the batter.

Add mashed and whole blueberries to the batter and fold in until just combined.

Preheat oven to 400 degrees. Spray muffin pan with baking spray.

Divide batter among prepared muffin pan. About 1/3 cup in each one. Sprinkle with Graham Cracker Streusel and 2 Tbl remaining sugar.

Bake for 5 minutes. Reduce oven to 375 degrees and continue baking for 10-12 minutes or until wooden pick comes out clean. Let cool for 20 minutes.

Graham Cracker Streusel

Ingredients:

2 Tbl light brown sugar

2 Tbl unsalted butter, melted

¼ tsp vanilla extract

¼ tsp sea salt

¼ cup finely ground graham cracker crumbs

2 Tbl all-purpose flour

½ tsp ground cinnamon

Directions:

In a medium bowl whisk all ingredients together. Stir until well combined