Description

These bakery-style, Streusel Blueberry Muffins are incredibly moist and so delicious with a swoon-worthy, buttery crumb topping! Every bite is studded with fresh, juicy blueberries. Their essence in a nutshell: crunchy streusel, a supremely tender muffin texture, and flavorful…these muffins are giving bake shop vibes that everyone will love. Pssst, this recipe has rave reader reviews for a reason!

Ingredients

For the streusel topping:

1 cup all-purpose flour
⅓ cup granulated sugar
⅓ cup packed brown sugar
1 ½ teaspoons ground cinnamon
½ cup (1 stick) butter, melted

For the blueberry muffins:

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon kosher salt
2 large eggs
1 cup granulated sugar
½ cup vegetable or canola oil
1 cup full-fat sour cream
1 teaspoon vanilla bean paste (or vanilla extract)
1 ½ cups fresh blueberries
1 tablespoon all-purpose flour, to coat blueberries

Instructions

Preheat the oven to 400°F. Line a 12-cup muffin pan with liners. Alternatively, you can spray the wells with nonstick cooking spray. Then set aside.
Make the streusel topping. In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse, sand-like crumbles. I like to use my hands to form the streusel. Then set aside until ready to use.
Make the blueberry muffins. In a medium bowl, combine the flour, baking powder, and salt, and whisk the dry ingredients well to thoroughly combine and set aside.
In a large bowl, combine the eggs, granulated sugar, oil, sour cream, and vanilla bean paste (or extract), and whisk the wet ingredients well to fully combine. The batter should be pale and fluffy. Add the flour mixture into the bowl and mix until just combined with no remaining flour streaks.
In a medium bowl, combine the fresh blueberries and flour. Toss the mixture together until the blueberries are well coated in flour (this process helps to ensure that the blueberries don’t burst when mixing). Then gently fold the flour-coated blueberries into the muffin batter.
Use a large, spring-loaded ice cream scoop (I use a 3-tablespoon scoop) or spoon to fill the muffin liners/wells with an even amount of batter, filling each all the way to the top. *I usually get 12 muffins- but depending on what you use, you might end up with more.
Then sprinkle a generous amount of streusel topping onto the top of each muffin, gently pressing it down so it sticks. Place the muffins into the oven and reduce the heat to 375°F.
Bake the muffins for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool for 5 minutes and then transfer to a wire rack to continue cooling. Serve these blueberry streusel muffins warm. Enjoy!

Notes

Gluten-free needs? Swap the all-purpose flour for any gluten-free flour as a 1:1 ratio (we love Bob’s Red Mill gf flour!).
Storing muffins: These muffins can be kept right on the kitchen counter, covered, for about 3 days. Otherwise, store in the refrigerator to last for about 1 week. Feel free to gently heat them in the microwave for 10-15 seconds to get ’em warm again.
Freezing muffins: These muffins freeze well for up to 3 months. Place them into an airtight container or large freezer-safe bag. Thaw overnight in the fridge or set them out on the counter to reach room temperature before serving.
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