Description
These bakery-style blueberry muffins are perfectly moist and tender, loaded with juicy blueberries and topped with a rich, buttery streusel that adds a delightful crunch. Ideal for breakfast, brunch, or snacks, they are easy to make and loved by all ages.
Ingredients
Scale
- 2 ½ cups (312g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (115g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240ml) sour cream
- 1 ½ teaspoons vanilla extract
- 1 ½ cups (225g) fresh or frozen blueberries (if frozen, thawed, drained, and tossed in 1 tablespoon flour)
- For the Streusel Topping:
- ½ cup (65g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 1 teaspoon ground cinnamon
- 6 tablespoons (85g) unsalted butter, cold and cubed
Instructions
- Prep Your Streusel Topping: Mix flour, sugar, and cinnamon in a small bowl. Add cold cubed butter and work it in with a pastry cutter, fork, or fingers until mixture resembles coarse crumbs. Refrigerate while making batter.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients: In a separate bowl, whisk sugar and melted butter until blended. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract until smooth.
- Combine Wet and Dry: Pour wet ingredients into dry ingredients. Gently fold together with a wooden spoon or spatula until just combined; do not overmix.
- Add Blueberries: Carefully fold in blueberries. If using frozen, toss them in flour first to prevent sinking.
- Fill Muffin Cups: Scoop batter evenly into a 12-cup muffin tin lined with paper liners or greased, filling each about ¾ full. Generously sprinkle streusel topping over each muffin.
- Bake: Bake in a preheated 375°F (190°C) oven for 20-25 minutes, until tops are golden and a toothpick inserted comes out clean or with a few moist crumbs.
- Cool and Enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Notes
Keep butter cold for streusel to achieve flaky topping. Do not overmix batter to avoid tough muffins. Use fresh baking powder and baking soda for best rise. Frozen blueberries should be thawed, drained, and tossed in flour to prevent sinking. Muffins freeze well individually wrapped. Brush tops with melted butter after baking for a shiny finish.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 20
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
Keywords: blueberry muffins, streusel topping, bakery-style muffins, moist muffins, easy muffin recipe, breakfast muffins, homemade muffins