For this recipe you'll need: flour, sugar, salt, leavening agents, blueberries, eggs, vanilla, sour cream, buttermilk, lemon juice, and sugar.
Add the blueberries, lemon juice, sugar and vanilla to a medium sauce pot. Bring it to a boil over medium – high heat while stirring occasionally. Then simmer for 10 more minutes. Remove from heat and allow to cool completely.
Make sure the butter is room temp, mix it together with the brown sugar and flour until well mixed. Split the mixture in half and set aside.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread one half of the mixture evenly onto the tray. Bake for 10 minutes and let cool. Break the crunchy streusel into small – medium sized pieces and set aside.
Melt the butter and let cool. Add the sugar to the butter and mix well. Mix in the eggs until combined. Add the buttermilk, sour cream and vanilla. Add dry ingredients and mix to combine.
Scoop the batter into the muffin tins filling them about 1/3 of the way or slightly more. Sprinkle the crunchy streusel and spoon the blueberry sauce. Top with more batter until each liner is almost all the way full. Sprinkle the streusel on top.
Bake the muffins at 425°F for 5 minutes. Turn the oven down to 350°F and continue baking for an additional 15 minutes.
In Krista's Kitchen