Blueberry Muffins

Makes 12 Muffins


  • ½ stick softened Dutch Farms Unsalted Butter
  • ½ cup flour
  • ¼ cup oats
  • ½ cup brown sugar


  • 1 stick Dutch Farms Unsalted Butter
  • ½ cup brown sugar
  • ½ cup sugar
  • 2 Dutch Farm Eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • ½ cup Dutch Farms Sour Cream
  • ½ cup vegetable oil
  • 2 cups fresh blueberries


  • Preheat the oven to 400°.
  • Streusel: Add all of the ingredients to a medium size bowl and using a fork or a pastry knife and cut together the ingredients until the butter is the size of rice.Set aside.
  • Muffins: Add the butter and sugars to a stand mixer with the paddle attachment and mix on medium speed until light and fluffy, about 5 minutes.
  • Add in 1 egg at a time until mixed in and then add in the vanilla and mix in.
  • Next, turn the stand mixer to low speed and pour in the flour, baking powder, baking soda and salt until completely mixed in.
  • Add in the sour cream and vegetable and mix until combined.
  • Remove from the mixer and fold in the blueberries using a spatula.
  • Evenly divide the batter in between a 12 lined cupcake pan. Evenly sprinkle on streusel and bake at 400° for 25 to 30 minutes or until browned and cooked throughout.