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muffins

Blueberry Streusel Muffins

June 8, 2020 By Ashley 3 Comments

There is just something about sitting out on the porch early in the morning, before the family wakes up, with a latte and a couple warm blueberry streusel muffins slathered with butter. It’s the calm before the daily hustle and bustle. Hot from the oven blueberry muffins are never a bad thing to start your day with, and these muffins do not disappoint.

Blueberry Streusel Muffins

Bursting with loads of fresh blueberries, and topped with a crunchy cinnamon streusel, these blueberry streusel muffins are super easy to make and come together in no time, making them a perfect no fuss breakfast. They’re soft, tender, fluffy and not too sweet – you really taste the fresh blueberries in these.

Blueberry Muffins

Or, if you’re rushing out of the house in the morning, these can be made the night before. After baking, let cool completely on a baking rack. Then pop the muffins back into the tin. In the morning, pop the muffins in the oven at a low temperature for a few minutes to just slightly warm them through.

Blueberry Muffins

Note that this recipe uses both buttermilk and sour cream. The buttermilk provides a subtle tanginess and also acts as a tenderizer,  making this muffin soft and moist. The sour cream adds tanginess as well as richness and helps makes the muffins moist. I like to use full fat sour cream, but you can use light if you wish. Avoid fat free sour cream.

Blueberry Muffins

One noticeable difference about this blueberry streusel muffin recipe compared to most is the mixing method. While traditional muffin recipes combine dry ingredients together in one bowl and wet ingredients in another and then they’re combined, I chose to use the creaming method here. Creaming the butter with the sugar gives these muffins more of a lighter, cake-like texture reminiscent of bakery style muffins. Speed up your butter softening process up by popping it in the microwave. Microwave in 5-10 second bursts, until softened but not melting.

Blueberry Muffins

The streusel topping is a perfect contrast of texture to the fluffy, tender crumb of the muffin. It’s crunchy, full of cinnamon flavor and adds a bit of extra sweetness to the muffin. Use fresh blueberries if you can, but frozen will work here too. I like to pop a few extra berries on top so they pop and get all oozy when baking.

Store the muffins in an air tight container, if there are any leftovers. Though they’re so yum, I doubt there will be. Enjoy!

Blueberry Muffins

For more breakfast sweets, check out these posts:

Pumpkin Cream Cheese Muffins

Bacon, Cheddar and Chive Scones

Blueberry Muffins
Print Recipe
0 from 0 votes

Blueberry Streusel Muffins

Tender-crumbed, moist fresh blueberry muffins,  topped with a crunchy, cinnamon streusel. 
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins

Ingredients

For the blueberry muffins:

  • 1 3/4 cup (256g) all-purpose flour
  • 1/2 tsp fine sea salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 large eggs, room temperature
  • 1/2 cup (127g) sour cream, room temperature
  • 1/4 cup (64g) buttermilk, room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup (159g) granulated sugar
  • 1 stick (113g) unsalted butter, softened
  • 1 1/2 cup (285g) fresh blueberries

For the streusel:

  • 1/4 cup (50g) light brown sugar
  • 1/2 cup (71g) unbleached, all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 3 tbsp unsalted butter, cold, cut into cubes

Instructions

  • Preheat oven to 375 degrees. Line a 12 cup muffin tin with paper liners. 
  • Prepare the streusel. In a medium bowl, whisk to combine the light brown sugar, flour and salt.
  • Cut in the butter using a pastry blender or your fingertips until small and medium clumps form. You can also use a food processor. Place into the refrigerator to keep cold while preparing the muffins.
  • Combine the flour, salt, baking powder and baking soda into a medium bowl and whisk to combine.
  • Remove ¼ cup of the flour mixture and place in another bowl. Add the blueberries. Stir gently to coat the blueberries in the flour mixture. This keeps them from sinking to the bottom of the muffins.
  • In a measuring cup, combine the sour cream, buttermilk and vanilla extract and whisk to combine. Set aside.
  • In the bowl of stand mixer, cream the unsalted butter with the sugar. Mix on medium speed until light and fluffy. Don’t skimp on this step. Mix for about 5 minutes, stopping the mixer every so often to scrape down the bowl.
  • Add the eggs, one a time, scraping down the bowl after each addition.
  • Reduce mixer speed to low. Beat in flour mixture in 3 additions, alternating with the sour cream mixture, beginning and ending with flour. Mix only until just combined and well blended.
  • Remove the bowl from the stand mixer and fold in the blueberries and remaining flour until just combined. Fold gently to prevent crushing the blueberries and making purple batter.
  • Divide the batter evenly between the 12 muffin cups. I like to add a few extra berries right on top.
  • Sprinkle the streusel mixture on top of the muffins, dividing it evenly among the muffins.
  • Bake for 18-22 minutes, or until lightly golden around the edges and a toothpick comes out with a few crumbs and no wet batter.
  • Cool in the tin for a few minutes before placing them onto a wire rack to completely cool. Serve warm with a generous spread of salted butter.

Notes

Recipe adapted from The Dahlia Bakery Cookbook by Tom Douglas and Shelly Lance

 

Filed Under: Muffins, Scones and Biscuits Tagged With: blueberries, breakfast, muffins, streusel

Pumpkin Cream Cheese Muffins

October 16, 2019 By Ashley 4 Comments

Oh hi! Guys, I have been living my best autumn-pumpkin-caramel apple life. Fall is my absolute favorite season. I thrive this time of year, and I’m totally energized by the cool weather, color changing leaves and the smell of warm spices. I’ve been baking a lot (my house smells a-mazing), planning recipes to share on the blog as well as developing my holiday menus for the bakery. Today I’m sharing my first ever pumpkin recipe on my blog (yay!) – my pumpkin cream cheese muffins with cinnamon sugar pepita topping. These pumpkin cream cheese muffins are fluffy, moist and perfectly spiced and filled with lightly sweetened cream cheese and topped with a crunchy pepitas and cinnamon sugar – and I have to say, I think they are so much better than the coffee shop pumpkin muffin.

I’ll admit, I’m not much a fan of the “pumpkin spice” trend. I definitely don’t enjoy in it in my coffee. Locally roasted with a splash of cream for me please. Really, the first signs of fall for me means apple baking season. I’ve not met many (if any) apple bakes or desserts that I didn’t like. Usually, I use pumpkin in savory cooking before I end up baking with it. Some of our faves: Half Baked Harvest’s Smoky Pumpkin Beer and Cheddar Potato soup is so, so delicious and a huge hit in my house. Skinnytaste’s Hearty Vegetarian Pumpkin Chili is also a family favorite. When I start baking with pumpkin, it’s always muffins, bread or cake. So I knew that the first pumpkin recipe I shared on the blog needed to be these pumpkin cream cheese muffins. Delicious, flavorful and cozy.

To roast a pumpkin or used canned pumpkin?

Since I tend to use a lot of pumpkin in the fall, my preferred way to use pumpkin is straight from the can. I don’t find that roasting and making my own  pumpkin puree is really worth it. Canned pumpkin is convenient for use as well as being generally consistent in flavor and texture. I’ve had mixed results with fresh sugar pie pumpkins. Like with any other vegetable, flavor and ripeness of a pumpkin can be a bit of a gamble. I’ve had  pumpkins that were sweet and flavorful, but I’ve also had some that were bland and grainy. Ultimately, it’s your preference. If you use canned, just be sure to use pure pumpkin and not the pumpkin pie filling, which is sweetened and seasoned.

How to make the muffins

The muffins are super easy to make and don’t require a mixer – a definite win. They are made using the traditional muffin method by combining dry ingredients in a bowl and wet ingredients in another, then combine them by pouring the wet into the dry and mixing with a light hand until just combined. I used a combination of spices and chose to use individual spices (cinnamon, nutmeg, ginger and clove) over pumpkin pie spice so that I have more control over the flavor and can adjust the spices to suit my tastes.

How to make the cream cheese filling

The cream cheese filling is quick and simple, combining softened cream cheese, sugar and vanilla and whisking until smooth. I prefer to place the cream cheese filling in the centers of the muffins to copycat the coffee shop version and also because I love the pop of tangy cream cheese. I have also swirled the cream cheese into the muffin as well with success. For extra crunch and flavor, I sprinkled pepitas, cinnamon and sugar around the edge of the muffins.

When distributing the batter among the liners, you’ll notice that the liners get quite full. No worries though, the batter will not overflow. Notice in the first photo how beautifully they bake up.

I know you guys will love these muffins just as much we we do. If you try these pumpkin cream cheese muffins, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your Little Vintage Baking creations!

For more muffin recipes, check out these blueberry streusel muffins

Cream Cheese Pumpkin Muffins
Print Recipe
0 from 0 votes

Pumpkin Cream Cheese Muffins

Fluffy and moist spiced pumpkin muffins filled with a sweet cream cheese filling and topped with a cinnamon sugar pepita topping
Prep Time10 mins
Cook Time21 mins
Total Time31 mins
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Cream Cheese Muffins
Servings: 12 muffins

Ingredients

Pumpkin Muffins:

  • 1 3/4 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed (light or dark)
  • 1 1/4 cup pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup canola oil

Cream Cheese Filling:

  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract

Topping:

  • 2 tablespoons pepitas
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  • Preheat the oven to 350F. Line a 12-cup cupcake pan with paper liners and set aside.

Make the cream cheese filling.

  • In a small bowl, whisk together the cream cheese, sugar and vanilla until smooth.
  • Place the filling into the refrigerator until ready to use. 

Make the muffins.

  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. 
  • In a large bowl, whisk together the granulated sugar, brown sugar, pumpkin, vanilla, eggs and oil. 
  • Pour the dry ingredients into the wet ingredients and mix to combine. Do not over mix. Only mix until no pockets of the dry ingredients remain. 
  • Distribute the batter equally into the lined cupcake pan.
  • Distribute the cream cheese filling into the centers, equally among the muffins.
  • Mix together the 1 tablespoon of sugar and the 1/2 teaspoon of cinnamon in a small bowl. Sprinkle the pepitas and the cinnamon sugar mixture around the edge of the muffins. 
  • Bake the muffins for 18-22 minutes or until a toothpick inserted comes out with a few dry crumbs. Do not check the muffins for doneness by inserting a toothpick through the cream cheese center. I like to check by inserting a toothpick through the muffin at an angle. 
  • Cool the muffins in the pans for 10 minutes before removing to cool on a cooling rack. Best served slightly warm. 

Filed Under: Muffins, Scones and Biscuits Tagged With: breakfast, cinnamon, cream cheese, fall, muffins, pumpkin, pumpkin spice

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Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials, resources and more for the baker, cake decorator and baking business owner.
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