Fluffy Blueberry Muffins Streusel (Printable)

Tender muffins bursting with berries, topped with a buttery, crunchy streusel.

# What You'll Need:

→ Muffin Batter

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 light brown sugar, packed
14 - 1/4 teaspoon ground cinnamon
15 - 1/4 cup unsalted butter, cold and cubed

# How to Make It:

01 - Preheat oven to 400°F and 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 with a fork or pastry cutter until mixture resembles coarse crumbs. Refrigerate 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 until blended. Add eggs one at a time, beating well after each. Stir in vanilla, milk, and sour cream until smooth.
05 - Gently fold the dry ingredient mixture into the wet ingredients until just combined, avoiding overmixing.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold into the batter.
07 - Divide batter evenly among muffin cups and sprinkle each with a generous amount of 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 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The streusel topping adds a buttery crunch that makes these taste like they came from an expensive bakery.
  • You can mix the batter in one bowl without pulling out a stand mixer or making a huge mess.
  • They stay moist for days, which means you can bake them once and enjoy them all week long.
02 -
  • Do not thaw frozen blueberries or they will turn your batter purple and make the muffins soggy in the center.
  • Tossing the berries in a little flour before folding them in keeps them from sinking to the bottom, which I learned after my first batch had all the blueberries in a dense layer at the base.
  • Cold butter for the streusel is non-negotiable because if it is too soft, it will just melt into a glaze instead of forming those crispy crumbles.
03 -
  • Fill the muffin cups generously, almost to the top, to get those tall domed tops that look like they came from a bakery.
  • If your streusel topping is too crumbly and falls off, press it gently into the batter before baking so it adheres better.
  • Let the melted butter cool for a few minutes before adding it to the eggs or you will end up with scrambled bits in your batter.
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