These muffins capture the best qualities of blueberry muffins and coffee cake in one. After enjoying something similar at Claridge's Hotel in London, I was determined to recreate the recipe at home. They work well for breakfast or a brunch spread, and I also enjoy them with a cup of tea in the afternoon.
Info
- Cook time: 45 minutes
- Total time: 1 hour 35 minutes
- Yield: 12 muffins
Ingredients
Walnut Streusel
- 1/2 cup all-purpose flour
- 1/2 cup finely chopped walnuts
- 1/4 cup packed light brown sugar
- 3 tablespoons unsalted butter, cut into cubes, at room temperature
- 1 teaspoon ground cinnamon
Batter
- Nonstick cooking spray, for the muffin tin
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 3/4 cups plus 2 tablespoons cake flour
- 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 cup fresh blueberries
Glaze
- 1/2 cup confectioners’ sugar
- 2 tablespoons whole milk
- 1 tablespoon lemon juice
Instructions
- Make the walnut streusel: In a small bowl, combine the flour, walnuts, brown sugar, butter, and cinnamon. Use your fingers to pinch the mixture into crumbles. Refrigerate while you prepare the batter.
- Prepare the oven and pan: Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray or line with muffin liners. Set aside.
- Mix the dry ingredients: In a large bowl, whisk together the baking powder, baking soda, salt, and 1 3/4 cups cake flour. Set aside.
- Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter and granulated sugar on medium-high speed until light and fluffy, 4 to 5 minutes.
- Add the eggs: Add the eggs one at a time, beating after each addition until incorporated.
- Combine the batter: Add half of the flour mixture, mixing until just combined. Add the sour cream and vanilla extract, beating again until incorporated, scraping down the sides of the bowl as needed. Add the remaining flour mixture and beat one last time until the batter is smooth and combined.
- Prepare the blueberries: In a medium bowl, toss the blueberries with the remaining 2 tablespoons cake flour to prevent them from sinking. Gently fold the blueberries into the batter using a spatula.
- Fill the muffin cups: Divide the batter among the muffin cups (it should be just over 1/4 cup batter each). Top each muffin with a generous amount of streusel, pressing the streusel gently into the batter.
- Bake: Bake, rotating the pan halfway through, until golden brown and an inserted toothpick comes out clean, 20 to 24 minutes.
- Cool: Allow to cool in the pan for 10 to 15 minutes, then remove to a wire rack to cool further.
- Make the glaze and finish: Meanwhile, in a medium bowl, whisk together the confectioners' sugar, milk, and lemon juice until smooth and combined. Drizzle over the muffins when warm or completely cooled and serve.
