These bakery-style blueberry muffins are incredibly moist and sweet with an amazing crumbly streusel topping!
I once saw this quote on Instagram that read; “One of the biggest keys to surviving in your 20’s is learning how to move on. Move on from jobs, old friends, unhealthy relationships and bad situations.” I thought, damn, that is so true. And then I thought about how I’ve been in every single one of the categories mentioned. Why is moving on so hard? We get complacent in life and get comfortable with how things are in our lives and we fear the unknown and stick with what feels “right.”
Change is very hard for me. I like consistency and familiarity. I’ve stayed at jobs that I absolutely loathed just because I didn’t want to find another job. I’ve had people in my life that were extremely unhealthy and toxic but I made excuses for their existence in my life because I wasn’t ready to “move on.”
I recently turned 28 this past June and I’ve been through so much bullshit that I’ve developed a new mantra for myself. It took 28 years for me to finally get it but I honestly don’t regret a thing. I look at everything I’ve been through as a true learning experience. Everything I’ve gone through is shaping me for the future that lies ahead. During my recent trip to NYC, I stayed with an Airbnb host (if you’re reading, hi Michelle!) that imparted some wonderful advice to me on life. Yes, I basically told a complete stranger all of my business, ha! But isn’t there something so therapeutic about talking to a complete stranger? They don’t know you, they don’t know who you’re talking about, and they’re not biased. And for someone like me; a completely private person, opening up to people is not easy.
In a nutshell, I’m learning to move on from things that are not good for my soul and me in general. I’m on a new journey towards healing and repairing myself and things that I’ve neglected. Change is hard but what is even harder is staying stagnant and not allowing yourself to grow. I don’t want to ever look back in my life and wished that I made different decisions, or even worse- feeling as though I settled. I’m fully open for what’s to come in my future and I want to become the very best version of myself devoid of a job, relationship, or situation holding me back.
Whew, I got deep on you guys.
Today I made you guys these epic blueberry muffins with a crumbly streusel topping. I know, its summer. Why the hell did I turn my stove on with all this heat?
These muffins are so moist and have the juiciest fresh blueberries packed in them. And the streusel topping sends them over the edge a bit further. They remind me of a muffin you’d grab with a coffee at Starbuck’s but even better because they’re homemade. Right after the photo shoot, I ate 3 of them and I ain’t embarrassed to let you know; they’re that good!
Remember, if you make any of my goodies- don’t forget to tag me on Instagram #butterbeready so I can see what you’ve made.
Till next time friends ✌?
- Streusel Topping
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- 1 stick unsalted butter
- 1½ tsp cinnamon
- Blueberry Muffins
- 2 cups all-purpose flour
- 1½ cup fresh blueberries
- 1 cup granulated sugar
- 1 cup sour cream
- ½ cup canola oil
- 3 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 2 large eggs
- 1 tbsp flour
- In a medium bowl, combine flour, sugar, cinnamon, and melted butter. Stir with a fork or use fingers to combine until coarse crumbs form. Set aside.
- Preheat oven to 400°F and line muffin pan with cupcake cases.
- In a large bowl, combine flour, baking powder, and salt. Set aside.
- In another bowl, combine eggs, sugar, oil, sour cream, and vanilla extract. Whisk until fully combined. The batter should be a pale yellow color.
- Pour the wet ingredients into the dry ingredients and mix until combined. Be careful not to over mix.
- Place 1 cup of fresh blueberries into small bowl and add 1 tbsp of flour and mix until flour coats blueberries.
- Gently fold blueberries into batter.
- Divide batter evenly (about ⅔ full) into prepared muffin pan.
- Add remaining blueberries to the top of each muffin.
- Add generous amounts of streusel topping to each muffin.
- Place into oven and reduce heat to 375°F and bake for 20 minutes or until toothpick inserted comes out clean.
- Let cool for 10 minutes and enjoy!