Ingredients for Topping:
½ cup light brown sugar
½ cup chopped walnuts
1 teaspoon nutmeg
Ingredients for Muffins:
1 ¾ cup (219 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ cup (113 grams) butter, softened to room temperature
½ cup granulated sugar
¼ cup packed brown sugar
2 large eggs, room temperature
½ cup sour cream, room temperature
2 teaspoons vanilla
¼ cup milk, room temperature
1 ½ cups fresh or frozen blueberries
Directions:
1. Preheat oven to 425 degrees
2. Line a 12-count muffin tin with liners.
3. Mix all the Topping ingredients together and set aside.
For the Muffins:
4. Mix the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
5. Using a handheld or stand mixer, beat butter, granulated sugar, and brown sugar together on high speed until creamy, about 3 minutes. Turn the mixer to medium speed and add eggs 1 at a time, mixing well after each egg. Beat in sour cream and vanilla on medium speed until combined. With mixer on low add in the milk and then the dry ingredients mix until just combined.
6. The batter will be very thick. Fold in the blueberries.
7. Spoon the batter into the liners, filling all the way to the top. Spoon the brown sugar and walnut mixture on top of each and gently press mixture down to make it stick.
8. Bake for 5 minutes at 425 degrees and then lower the temperature to 350 degrees. Bake at 350 degrees for an additional 18-20 minutes or until a toothpick inserted in the middle comes out clean.
9. Cool in pan for 5 minutes and then transfer to a cooling rack.
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