Fluffy Blueberry Muffins Streusel (Print Version)

Soft, bakery-style muffins bursting with blueberries and crowned with a crunchy streusel topping.

# 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 light brown sugar, packed
14 - 1/4 teaspoon ground cinnamon
15 - 1/4 cup unsalted butter, cold and cubed

# How-To Steps:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until coarse crumbs form. 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 combined. 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 the wet ingredients until just combined, avoiding overmixing.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then carefully fold into the batter.
07 - Divide batter evenly into the muffin cups and sprinkle generously with prepared 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 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The streusel topping adds a buttery crunch that makes these feel like something from a bakery case, not a home kitchen.
  • They stay soft and tender for days, which means you can bake them Sunday night and still have a perfect breakfast on Wednesday.
  • Fresh or frozen blueberries both work beautifully, so you're never stuck waiting for berry season.
02 -
  • Don't skip tossing the blueberries in flour, I learned this after pulling out a batch where every berry had sunk straight to the bottom and left the tops bare.
  • Room temperature eggs and dairy blend more smoothly and create a lighter crumb, cold ingredients can make the batter lumpy and dense.
  • Stop folding the batter the moment you stop seeing dry flour, every extra stir works against the tenderness you're building.
03 -
  • Use an ice cream scoop to portion the batter evenly, it's faster and neater than spooning, and every muffin bakes at the same rate.
  • If your streusel is too crumbly to clump, add a tiny bit more melted butter, just a teaspoon at a time, until it holds together when you squeeze it.
  • Let the melted butter cool for a few minutes before mixing it in, or it can scramble the eggs and ruin the texture.
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