Muffins:
1 3/4 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs, at room temperature
1/2 cup sour cream (or yogurt)
1 tsp vanilla extract
1/4 cup milk
1 cup blueberries, fresh or frozen
Streusel Topping:
1/3 cup brown sugar
1/4 cup walnuts, chopped
1 tsp cinnamon
1. Preheat oven to 400°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In a separate bowl, place the butter, granulated sugar, and brown sugar. Using a handheld or stand mixer, beat on high speed until smooth and creamy, about 2 minutes.
4. On medium speed, add the eggs one at a time, beating well after each addition.
5. Add in the sour cream and vanilla extract on medium speed until combined.
6. On low speed, add the dry ingredients and milk into the wet ingredients and beat until combined.
7. Using a spatula, gently fold in the blueberries.
8. Spoon the batter into liners, filling them all the way to the top.
9. In a small bowl, mix all of the streusel ingredients together. Top each muffin with streusel.>
10. Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and bake for an additional 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
11 . Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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