Description

These bakery-style blueberry streusel muffins are moist, flavorful, and topped with a crunchy cinnamon-brown sugar streusel, perfect for breakfast or brunch.

Ingredients

Scale

2 cups (250g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (150g) granulated sugar
½ cup (115g) unsalted butter, melted and cooled
2 large eggs, room temperature
½ cup (120ml) sour cream (can substitute Greek yogurt)
1 teaspoon vanilla extract
1 ½ cups (225g) fresh blueberries, washed and patted dry
For the streusel topping:
½ cup (65g) all-purpose flour
⅓ cup (70g) packed light brown sugar
1 teaspoon cinnamon
4 tablespoons (55g) unsalted butter, cold and cubed
Pinch of salt

Instructions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
In another bowl, whisk ¾ cup granulated sugar with 2 eggs until combined. Add melted butter, sour cream, and vanilla extract; stir gently until smooth.
Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined; batter will be lumpy.
Carefully fold in blueberries, avoiding bursting them.
In a small bowl, mix ½ cup flour, brown sugar, cinnamon, and salt. Rub in cold cubed butter with fingers or pastry cutter until mixture resembles coarse crumbs.
Spoon batter evenly into muffin cups, filling about ¾ full.
Generously sprinkle streusel topping over each muffin.
Bake for 22-25 minutes until a toothpick inserted comes out clean or with a few moist crumbs and streusel is golden but not burnt.
Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Keep butter for streusel cold to achieve crumbly texture. Use fresh, firm blueberries and pat dry to prevent bleeding. Tent muffins with foil if streusel browns too quickly. Room temperature eggs and sour cream help batter mix evenly.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 18
Sodium: 200
Fat: 10
Saturated Fat: 6
Carbohydrates: 35
Fiber: 2
Protein: 3

Keywords: blueberry muffins, streusel topping, breakfast muffins, bakery-style muffins, easy muffins, moist muffins, cinnamon streusel