Fluffy Blueberry Muffins Streusel (Printer-friendly)

Tender, bakery-style muffins rich with juicy blueberries and a buttery, crunchy streusel topping.

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

# Steps:

01 - Set oven temperature 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 and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla, milk, and sour cream until smooth.
05 - Gently fold dry ingredients into wet mixture until just combined, avoiding overmixing.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
07 - Distribute batter evenly among muffin cups and sprinkle with streusel topping.
08 - Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean and the tops are golden.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These muffins have actual bakery-worthy dome tops without any weird tricks or chilling overnight.
  • The streusel adds a satisfying crunch that makes them feel special even though theyre incredibly simple to pull together.
  • You can use frozen blueberries straight from the bag, so theres no waiting around or planning ahead.
02 -
  • Do not overmix the batter once you add the flour, or your muffins will turn out dense and rubbery instead of light and tender.
  • Tossing the blueberries in a little flour before folding them in is the secret to keeping them from all sinking to the bottom.
  • Make sure your baking powder and baking soda are fresh, I once used expired baking powder and ended up with muffins that barely rose at all.
03 -
  • If you want extra-tall muffins, fill the cups all the way to the top and bake for an additional 2 to 3 minutes.
  • Refrigerating the streusel while you make the batter keeps it cold and crumbly, which gives you the best texture once baked.
  • For a hint of warmth, add a pinch of nutmeg or cardamom to the dry ingredients along with the cinnamon.
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