Fluffy Blueberry Muffins Streusel (Printable)

Soft muffins filled with blueberries and topped with a crunchy streusel, perfect for breakfast or dessert.

# 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

→ 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

# How to Make It:

01 - Heat 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. Chill 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. Stir in vanilla, milk, and sour cream until smooth.
05 - Gently fold dry mixture into wet until just combined; avoid overmixing.
06 - Toss blueberries with 1 tablespoon of flour to prevent sinking, then fold into batter gently.
07 - Divide batter evenly among muffin cups and sprinkle each with streusel topping.
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 tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The tops crack open like bakery muffins, not the sad little domes you get from a box.
  • Streusel adds a buttery crunch that makes each bite feel a little indulgent.
  • They freeze beautifully, so you can pretend you baked fresh on a busy Wednesday.
02 -
  • Don't skip tossing the blueberries in flour or they'll all sink to the bottom like little stones.
  • Room temperature eggs are crucial, cold ones can cause the melted butter to seize into clumps.
  • If your muffin tops aren't doming, your oven might not be hot enough, use an oven thermometer next time.
03 -
  • Use an ice cream scoop to portion the batter evenly, it saves time and ensures uniform baking.
  • If the streusel falls off easily, press it gently into the batter before baking.
  • For bakery-style height, fill the cups all the way to the top, don't hold back.
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