These blueberry muffins are light and delicious. Since I am allergic to walnuts, I don’t use nuts in my streusel. Serves 12. 


Blueberry Muffins:
1¾ cup all-purpose flour (sub almond flour)
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
½ cup unsalted butter, room temperature (sub ghee or vegan butter)
½ cup granulated sugar (sub coconut sugar)
½ cup packed brown sugar (sub brown coconut sugar)
2 large eggs, room temperature
2 tsp vanilla extract
½ cup sour cream (sub plain coconut yogurt)
¼ cup milk, room temperature (sub almond milk)
1½ cup fresh blueberries
Streusel Topping:
½ cup brown sugar (sub brown coconut sugar)
1 tsp cinnamon
½ cup chopped walnuts, (optional)


Streusel Topping
In a small bowl, combine the brown sugar and cinnamon.


Blueberry Muffins
Preheat your oven to 425º. In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and kosher salt. Set to the side. Using a stand mixer, combine the butter, granulated sugar, and packed brown sugar. Beat together on medium until creamed together. Beat in both eggs one at a time. Add the vanilla extract, sour cream, and milk. Mix until combined then turn the speed to low. Carefully, add the dry ingredients until just combined. Using a wooden spoon fold the blueberries into the muffin mixture. Be careful not to squish them.


Evenly fill the liners with the muffin mixture and top them with a spoonful of streusel topping. Bake these for 5 minutes then reduce the heat to 350º and continue baking for 22-25 minutes.
Recipe adapted from Sally’s Baking Addiction