Fluffy Blueberry Muffins Streusel (Printable)

Tender muffins bursting with juicy blueberries, topped with a buttery streusel for a perfect balance.

# 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, at 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

# 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 cubed butter using a fork or pastry cutter until mixture resembles coarse crumbs. Refrigerate until needed.
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 addition. Stir in vanilla, milk, and sour cream until smooth.
05 - Gently fold the dry mixture into wet ingredients until just combined, avoiding overmixing.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into batter.
07 - Divide batter evenly among muffin cups and sprinkle each with a generous amount of streusel topping.
08 - Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean and tops are golden brown.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The streusel stays crunchy even the next day, which almost never happens with homemade muffins.
  • You can mix the batter in one bowl without pulling out a stand mixer or making a mess.
  • They taste like something from a fancy cafe but cost about thirty cents each to make.
02 -
  • Do not overmix the batter or your muffins will turn out dense and rubbery instead of light and fluffy.
  • Tossing the blueberries in a little flour before folding them in really does stop them from sinking to the bottom.
  • If your streusel melts into the muffin instead of staying crumbly, your butter wasn't cold enough when you made it.
03 -
  • Use an ice cream scoop to portion the batter evenly so all the muffins bake at the same rate and come out the same size.
  • If the tops are browning too fast, tent the tin loosely with foil halfway through baking.
  • Let your eggs and sour cream sit out for 20 minutes before you start so everything blends together without lumps.
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