Fluffy Blueberry Muffins Streusel (Printable)

Tender muffins bursting with juicy blueberries and crowned by a buttery, crunchy streusel.

# What You 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 (do not thaw if frozen)

→ 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

# How To Make It:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - Combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter with a fork or pastry cutter until coarse crumbs form. Refrigerate until ready to use.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
04 - In a large bowl, whisk melted butter with sugar until combined. Beat in eggs one at a time, then stir in vanilla, milk, and sour cream until smooth.
05 - Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing to maintain tenderness.
06 - Toss blueberries with 1 tablespoon of flour to prevent sinking. Fold them gently into the batter.
07 - Distribute batter evenly among the 12 muffin cups. Top each with a generous spoonful of streusel topping.
08 - Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean and tops are golden brown.
09 - Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • The streusel topping adds a buttery crunch that makes these feel like a treat from a fancy coffee shop.
  • They stay incredibly moist for days thanks to the sour cream, which I stumbled on by accident once when I ran out of buttermilk.
  • You can use frozen berries straight from the bag, no waiting, no planning ahead.
02 -
  • Do not overmix the batter, I once stirred too long and ended up with muffins that could double as hockey pucks.
  • Tossing the blueberries in flour really does prevent them from sinking, I was skeptical until I skipped it once and had berry puddles at the bottom.
  • Use cold butter for the streusel, otherwise it melts into the batter instead of staying crumbly on top.
03 -
  • Room temperature eggs and dairy blend more smoothly and create a lighter texture, so pull them out of the fridge about 30 minutes before you start.
  • If your streusel is browning too fast, tent the muffins loosely with foil halfway through baking.
  • Use a cookie scoop to portion the batter evenly, it makes all twelve muffins bake at the same rate and look bakery-perfect.
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