Fluffy Blueberry Muffins Streusel (Printable)

Tender muffins filled with blueberries and topped with a buttery, crunchy streusel.

# What You Need:

→ Muffins

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 (do not thaw if frozen)

→ Streusel Topping

12 - 1/3 cup all-purpose flour
13 - 1/3 cup packed light brown sugar
14 - 1/4 teaspoon ground cinnamon
15 - 1/4 cup unsalted butter, cold and cubed

# How-To Steps:

01 - Preheat the oven to 400°F. 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 the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Chill until ready to use.
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. Beat in eggs one at a time, then stir in vanilla, milk, and sour cream until smooth.
05 - Gently fold the dry mixture into the wet ingredients just until combined, avoiding overmixing.
06 - Toss blueberries with one tablespoon flour and gently fold into the batter.
07 - Divide batter evenly among muffin cups and sprinkle each generously with streusel topping.
08 - Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean and tops are golden.
09 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like you drove to a fancy bakery, but you never changed out of your pajamas.
  • The streusel topping adds a buttery crunch that makes store-bought muffins feel like a distant memory.
  • You can make them with frozen blueberries straight from the bag, no planning required.
  • They stay tender for days, and they freeze beautifully when you need a breakfast win later.
02 -
  • Do not skip tossing the blueberries in flour, or they will all sink to the bottom and make the muffins lopsided.
  • Let the melted butter cool before mixing it with the eggs, or you'll end up with scrambled bits in your batter.
  • Fill the muffin cups generously for tall, bakery-style tops, but don't go all the way to the rim or they'll overflow.
03 -
  • Use room temperature eggs and dairy so everything blends smoothly without overworking the batter.
  • If your streusel isn't clumping, your butter might be too warm, pop it back in the fridge for a few minutes.
  • For extra tall muffins, let the filled tin sit for 5 minutes before baking, it gives the leavening a head start.
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