Fluffy Blueberry Muffins Streusel (Printable)

Tender, bakery-style blueberry muffins with juicy berries and a buttery, crunchy streusel topping.

# What You'll Need:

→ Muffins

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 cup whole milk
10 - 1/2 cup sour cream or plain yogurt
11 - 1 1/2 cups fresh or frozen blueberries

→ Streusel Topping

12 - 1/3 cup all-purpose flour
13 - 1/3 cup packed light brown sugar
14 - 1/4 teaspoon ground cinnamon
15 - 1/4 cup unsalted butter, cold and cubed

# Directions:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until coarse crumbs form. Refrigerate until use.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - In a large bowl, whisk melted butter and sugar until blended. Add eggs one at a time, beating well after each. Stir in vanilla, milk, and sour cream until smooth.
05 - Gently fold the dry mixture into the wet ingredients until just combined; avoid overmixing.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking and gently fold into the batter.
07 - Divide batter evenly into prepared muffin cups and sprinkle streusel topping generously over each.
08 - Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean and tops are golden brown.
09 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack until completely cooled.

# Expert Hints:

01 -
  • The streusel adds a buttery crunch that makes these taste like they came from an expensive bakery
  • Sour cream keeps the crumb incredibly tender and moist without being heavy
  • You can use frozen blueberries straight from the freezer with no planning ahead
  • They bake up tall with those beautiful domed tops everyone loves
02 -
  • Do not overmix the batter or your muffins will turn out dense and tunnelly instead of light and fluffy
  • Room temperature eggs and dairy blend more smoothly and create a better rise
  • If using frozen blueberries, add them straight from the freezer without thawing to prevent color bleeding
03 -
  • Use an ice cream scoop to portion the batter evenly so all the muffins bake at the same rate
  • Let the melted butter cool for a few minutes before adding it to the eggs or you'll end up with scrambled bits
  • Press the streusel topping gently onto the batter before baking so it doesn't slide off when you bite in
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