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Blueberry Streusel Muffins

Jennifer Tirrell
Craving a delicious muffin with a sweet, buttery crunch? These Blueberry Streusel Muffins are perfect for breakfast or a tasty afternoon snack. With a soft, tender crumb, a burst of fresh blueberries, and a cinnamon-sugar streusel topping, they offer the perfect balance of flavors and textures.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine American
Servings 16
Calories 355 kcal

Ingredients
  

Streusel Topping

  • ⅔ cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • 2 ½ tablespoons granulated sugar
  • ¼ cup (½ of a stick) salted butter, melted
  • Pinch of cinnamon
  • Pinch of salt

Muffin

  • 2 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 cup (2 sticks) salted butter, softened at room temperature
  • 1 ⅓ cups granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • ½ cup whole milk
  • 1 ½ cups fresh blueberries (tossed with 1 tablespoon all-purpose flour to coat)

Instructions
 

Streusel Topping

  • In a medium bowl, use a fork to mix together the all-purpose flour, brown sugar, granulated sugar, cinnamon, and salt.
  • Pour in the melted butter and stir until the mixture becomes crumbly.
  • Set the streusel mixture aside while you prepare the muffin batter.

Muffin Batter

  • In a large bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and ground nutmeg. Set aside.
  • In another large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the vanilla extract and mix to combine.
  • In a large measuring cup, whisk together the sour cream and whole milk until smooth.
  • With the mixer on low speed, alternate adding the sifted dry ingredients and the sour cream-milk mixture. Begin with the dry ingredients and end with the dry ingredients. Mix just until combined.
  • Gently fold in the blueberries that have been coated with flour.

Baking the Muffins

  • Spoon the muffin batter into the prepared muffin tin, filling each cup to the top.
  • Generously sprinkle the streusel topping over the muffin batter. Gently press down the streusel to ensure it sticks.
  • Place the muffin tin in the preheated oven at 425°F and bake for 5 minutes.
  • Without opening the oven door, reduce the temperature to 350°F and bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Keyword Blueberry Streusel Muffins