Fluffy Blueberry Muffins Streusel (Printable Version)

Tender blueberry muffins crowned with a buttery, crunchy streusel and bursting with juicy berries.

# 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

→ 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

# Step-by-Step:

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 needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - In a large bowl, whisk melted butter with sugar until blended. Beat in eggs one at a time. Stir in vanilla, milk, and sour cream until smooth.
05 - Gently fold dry mixture into wet ingredients just until combined; avoid overmixing.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then fold into batter carefully.
07 - Divide batter evenly among muffin cups. Generously sprinkle each with reserved streusel topping.
08 - Bake for 20 to 22 minutes until golden and a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They bake up tall and tender with that crackly sugared dome you only get at good bakeries.
  • The streusel adds a buttery crunch that makes them feel special without any fuss.
  • You can use frozen berries straight from the bag, no planning required.
  • They taste just as good the next morning, which rarely happens with homemade muffins.
02 -
  • Do not overmix the batter, stop as soon as the flour disappears or you'll end up with dense, tunneled muffins.
  • Tossing the berries in a little flour keeps them from sinking straight to the bottom while baking.
  • Use cold butter for the streusel, warm butter turns it into a paste instead of crumbs.
  • If using frozen berries, do not thaw them or they'll bleed purple streaks all through the batter.
03 -
  • Use an ice cream scoop to portion the batter evenly so they all bake at the same rate.
  • If the streusel starts browning too fast, tent the pan loosely with foil for the last few minutes.
  • For an extra boost of flavor, brush the tops with melted butter right when they come out of the oven.
Go Back