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Dairy
Easy
35 Minutes
Diets 
These blueberry streusel muffins are moist and light, truly the best ever.
1 and 1/2 cups flour
3/4 cup sugar
1 teaspoon Haddar Baking Powder
1 teaspoon Gefen Baking Soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup (1 stick) butter, melted
4 tablespoons milk
2 teaspoons Gefen Vanilla Extract
1 egg
1 and 1/4 cups blueberries
1/2 cup brown sugar, packed
1/2 cup flour
2 teaspoons Gefen Cinnamon
1 tablespoon Gefen Vanilla Sugar
4 tablespoons butter
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a muffin tin with paper liners and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add sour cream, butter, milk, vanilla, and egg and whisk well.
In a separate bowl, mix streusel ingredients until you have a crumbly consistency.
Place one tablespoon batter on the bottom of each muffin cavity. Sprinkle with one teaspoon streusel topping and some blueberries. Add an additional tablespoon of batter and then additional streusel topping.
Bake for 25 minutes, until a toothpick inserted in a muffin comes out clean.
Photography: Hudi Greenberger Food Styling: Janine Kalesis Assisted by Simmy Horwitz
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Do you have a suggestion for how to make this pareve – what would you use instead of sour cream? (That we could get in Israel)
Do they sell parve sour cream that you could put?