Save to Pinterest I pulled a tray of these from the oven on a rainy Tuesday morning, and the kitchen smelled like a bakery I used to walk past in college. My neighbor knocked on the door ten minutes later asking if everything was okay because the hallway smelled too good to ignore. That's when I knew this recipe was a keeper.
I made a double batch for a friend's baby shower once, and someone asked if I'd ordered them from a bakery. I didn't correct her right away because it felt too good to let the compliment sit there for a minute. Later, I handed her the recipe on a napkin, and she texted me a photo of her first attempt that same weekend.
Ingredients
- All-purpose flour: I use regular bleached flour and it works perfectly every time, no need for fancy brands here.
- Baking powder and baking soda: Both are essential for that tall, domed top, so don't skip either one even if it seems like overkill.
- Unsalted butter: Melted and cooled slightly so it doesn't scramble the eggs when you whisk everything together.
- Granulated sugar: Just enough to sweeten without making them taste like cake, which is a fine line with muffins.
- Eggs: Room temperature eggs blend smoother and give you a lighter crumb, I leave mine on the counter while I gather everything else.
- Sour cream: This is what makes them bakery-level tender, Greek yogurt works too but sour cream has a slight tang I really love.
- Blueberries: Fresh or frozen both work, I keep a bag in the freezer so I can make these on a whim without a grocery run.
- Brown sugar for streusel: The molasses in it makes the topping taste deeper and more interesting than plain white sugar ever could.
- Cold butter for streusel: Has to be cold or it won't form those chunky crumbles, I cube it straight from the fridge.
Instructions
- Preheat and Prep:
- Get your oven to 400°F and line the muffin tin with papers or a light coat of butter. I like papers because cleanup is faster and the muffins pop out without a fight.
- Make the Streusel First:
- Mix the flour, brown sugar, and cinnamon in a small bowl, then work the cold butter in with a fork until it looks like wet sand with pebbles. Stick it in the fridge so it stays cold while you make the batter.
- Combine Dry Ingredients:
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. I do this step fast because there's nothing complicated here, just make sure there are no lumps.
- Mix Wet Ingredients:
- In a big bowl, whisk the melted butter and sugar until they're buddies, then add the eggs one at a time and beat until smooth. Stir in the vanilla, milk, and sour cream until everything looks creamy and uniform.
- Fold Dry into Wet:
- Dump the flour mixture into the wet ingredients and fold gently with a spatula until you barely see any dry streaks. Overmixing makes them dense and tough, so stop while it still looks a little shaggy.
- Add the Blueberries:
- Toss the berries with a tablespoon of flour first so they don't all sink to the bottom, then fold them in carefully. If you're using frozen, do not thaw them or they'll turn the batter purple and mushy.
- Fill and Top:
- Scoop the batter evenly into the muffin cups, filling them almost to the top for those nice high domes. Sprinkle a generous pinch of streusel on each one, pressing it lightly so it sticks.
- Bake:
- Slide the tin into the oven and bake for 20 to 22 minutes until the tops are golden and a toothpick comes out clean. The smell will hit you around minute 15 and it's almost unbearable to wait.
- Cool:
- Let them sit in the tin for 5 minutes so they firm up, then move them to a wire rack. Eating one warm with butter is a small luxury I highly recommend.
Save to Pinterest My dad isn't much of a baker, but he asks me to make these every time he visits. Last time, he ate three in one sitting and tried to hide the wrappers under his napkin like I wouldn't notice. That's the kind of recipe this is.
How to Store Them
I keep them in an airtight container on the counter for up to three days, and they stay soft without getting soggy. If you want them to last longer, wrap each one in plastic wrap and freeze them for up to two months. They thaw in about an hour on the counter, or you can microwave one for 20 seconds and it tastes like you just baked it.
Flavor Variations I've Tried
I've stirred in lemon zest with the vanilla for a bright, summery version that tastes incredible with tea. Once I swapped the blueberries for raspberries and added a handful of white chocolate chips, which my sister said was the best thing I'd ever made. You can also fold in a quarter cup of chopped pecans with the streusel for extra crunch, though I usually skip nuts because my cousin can't have them.
Serving Suggestions
These are perfect still warm with salted butter melting into the crumb, or at room temperature with a strong cup of coffee. I've served them at brunch with scrambled eggs and fruit, and they work just as well as a casual dessert with vanilla ice cream on the side.
- Pair them with hot coffee or a chai latte for a cozy breakfast moment.
- Serve them alongside fresh fruit and yogurt for a simple brunch spread.
- Warm them for 10 seconds in the microwave before serving to bring back that just-baked softness.
Save to Pinterest I hope these become the kind of muffins you make without thinking, the ones you pull together on a slow Sunday or when someone you love needs a little sweetness. They've never let me down.
Recipe FAQs
- → How do I prevent blueberries from sinking in the batter?
Toss blueberries with a tablespoon of flour before folding them into the batter. This helps suspend them evenly during baking.
- → Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used without thawing to maintain their shape and prevent color bleeding.
- → What gives the streusel its crunchy texture?
Cold cubed butter mixed with flour, brown sugar, and cinnamon creates coarse crumbs that bake into a crunchy topping.
- → Is there a substitute for sour cream in the batter?
Greek yogurt works well as a substitute, adding similar moisture and slight tanginess to the muffins.
- → How can I add a lemon flavor to the muffins?
Incorporate 1 teaspoon of lemon zest into the batter for a fresh, citrusy note.