Blueberry Streusel Muffins
These bakery-style blueberry muffins are incredibly moist and so delicious with an amazing crumbly streusel topping! Easy to make and bursting with delicious pockets of juicy blueberries; recipe video included below!
Spring is here, y’all!!!
Sooo I ‘d tell you that right now is the perfect time to make these blueberry streusel muffins but really…anytime is dang near perfect for these gems, ha. I’m so excited to re-share this recipe that was originally posted way back in July 2016. It’s most def a fave of mine and also one of my top recipes here.
I’ve updated the text, recipe notes, but hold up…that 👏🏾 ain’t 👏🏾 it. Additionally, the recipe now includes a brand spankin’ new *VIDEO* to make sure you achieve baking excellence. Yes, yes…I’m over the moon to now include videos within my work and share them with you friends ☺️, so be sure to peep it below.
The key notes that set these blueberry streusel muffins apart from your average is the simple yet classic elements you’d find in a bakery. On top of these muffins being wildy moist and studded with blueberries; they have a generously spiced crumb topping that kicks them up a notch.
Blueberry Streusel Muffin Ingredients
- fresh blueberries
- sour cream
- baking powder
- vanilla extract
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Sour cream adds great moisture/structure to these blueberry streusel muffins as well as the use of oil. Not to mention, every bite has pockets of sweet blueberries. And if eaten as soon as they come out of the oven…they’re even better because the blueberries are still warm and juicy 😛
How To Make Blueberry Streusel Muffins (Video)
Can I Use Frozen Blueberries?
For best results, I’d say use fresh blueberries in this recipe. Frozen ones tend to hold a lot of moisture and will seep into the batter and can leave you with purple/blue-ish muffins. I recommend fresh blueberries that are even coated with a bit of flour prior to adding them in the batter. This process helps ensure that they don’t burst while mixing them in.
Do I Need A Stand Mixer?
Nah. One of the beauties of this recipe is that it all comes together with a few bowls, if even that. A bowl to combine the dry ingredients, a bowl for the wet, and a bowl to make the crumble topping!
Can I Substitute The Sour Cream?
Yes; a great substitute for sour cream is yogurt. I would use the full-fat kind for best results.
What Makes These The Best Blueberry Muffins?
For starters, this recipe makes about 18 cupcakes which is the perfect amount for a crowd. Not feeding a crowd? No biggie as these blueberry muffins can store away nicely for up to 3 days in an airtight container.
As previously mentioned, these muffins have a glorious crumbly topping that adds some texture and tasty flair. Lastly, heaps of moisture are found throughout these muffins without a dry crumb in sight!
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UNTIL NEXT TIME…LOVE AND BUTTER,
These bakery-style blueberry muffins are incredibly moist and so delicious with an amazing crumbly streusel topping! Easy to make and no mixer required; recipe video included below!
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup canola oil
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cup fresh blueberries
- 1 tablespoon flour, to coat blueberries
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 teaspoon cinnamon
- Preheat oven to 400°F and line muffin tin with muffin/cupcake cases.
- In a medium bowl, combine flour, baking powder, salt, and set aside.
- In a large bowl, combine eggs, sugar, oil, sour cream, and vanilla extract together. Whisk mixture together until fully combined. The batter should be a pale yellow color.
- Add the dry ingredients into the wet and mix until just combined without over mixing.
- Add 1 tablespoon of flour to blueberries to coat them. Gently fold blueberries into batter.
- Divid batter evenly into prepared muffin cases, filling about 2/3 full. Add a generous amount of streusel topping to the top of each muffin.
- Place into oven and reduce to 375°F and bake for 20 minutes or until toothpick inserted in center comes out clean. Let cool for 5-10 minutes and enjoy!
- In a medium bowl, combine melted butter, flour, sugar, and cinnamon. Stir together to combine until coarse sand-like crumbs begin to form.
Keywords: baking, muffins, blueberries