Fluffy Blueberry Muffins Streusel (Print Version)

Tender muffins filled with fresh blueberries and crowned with a buttery 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

→ 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

# Directions:

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 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 granulated sugar until blended. Add eggs one at a time, beating well after each. Stir in vanilla, milk, and sour cream until smooth.
05 - Gently fold dry mixture into wet ingredients until just combined, taking care not to overmix.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then fold them gently into the batter.
07 - Divide batter evenly among muffin cups. Generously sprinkle streusel topping over each muffin.
08 - Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean and tops are golden brown.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They rise tall and bakery-perfect without any fancy equipment or tricky steps.
  • The streusel adds a buttery crunch that makes every bite feel a little indulgent.
  • You can use frozen blueberries straight from the bag and still get incredible results.
  • They stay moist for days, which means you can bake once and enjoy all week.
02 -
  • Room temperature eggs and dairy blend in faster and create a smoother batter, which means lighter muffins.
  • Don't skip tossing the blueberries in flour, it's the only thing that keeps them from sinking straight to the bottom.
  • High heat at the start is what gives you that bakery-style dome, so don't lower the temperature.
  • Overmixing the batter will make your muffins tough and dense, fold just until combined and no more.
03 -
  • Use an ice cream scoop to divide the batter evenly, it keeps the muffins the same size so they bake at the same rate.
  • If your streusel melts into the muffins instead of staying crumbly, your butter wasn't cold enough, keep it in the fridge until the last second.
  • For extra-tall tops, fill the cups all the way to the rim and bake at high heat from the start.
  • Let the muffins cool completely before storing them, trapping steam makes them soggy.
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