By Good Housekeping
A
cross between a muffin and a cupcake, these mini coffeecakes are
brimming with sweet blueberries and topped with a walnut-studded
streusel.
Total Time:
Prep:
Level:
Easy
Yield:
2 dozen
Ingredients
Topping
- ½ c. light brown sugar
- ½ c. walnuts
- ⅓ c. all-purpose flour
- ½ tsp. ground cinnamon
- 4 tbsp. butter
Cake
- 12 oz. blueberries
- 2½ c. all-purpose flour
- 1 tbsp. all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1¼ c. sugar
- 6 tbsp. butter
- 2 large eggs
- 1½ tsp. vanilla extract
- 1⅓ c. sour cream
- blueberries
Directions
- Preheat oven to 350 degrees F. Arrange cupcake liners in two 12-cup muffin pans.
- For topping: In medium bowl, combine brown sugar, walnuts, flour, and cinnamon. With hands, work in butter until evenly distributed and marble-sized clumps form; set aside.
- For cake: In small bowl, gently toss blueberries with 1 tablespoon flour; set aside. In another medium bowl, whisk together flour, baking powder, baking soda, and salt. In large bowl, with mixer on medium speed, beat butter and sugar until well blended. Beat in eggs 1 at a time, then beat in vanilla.
- Reduce mixer to low speed. Gradually beat in flour mixture and sour cream, alternating and occasionally scraping down side of bowl. With rubber spatula, fold in blueberries.
- Spoon scant 1/4 cup batter into each muffin-pan cup. Sprinkle each with topping. Bake 20 minutes or until toothpick inserted into centers comes out clean. Cool slightly in pans on wire rack. Transfer cupcakes from pans to wire rack; cool completely. To serve, garnish with blueberries, if desired.
