Blueberry Streusel Muffins

These moist blueberry muffins are topped off with big chunks of streusel for the perfect breakfast treat.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 361kcal

Author Karly Campbell

Ingredients

Streusel Topping

1 1/4 cup flour
6 tablespoons butter melted
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon cinnamon
pinch salt

Blueberry Muffins

1/2 cup butter room temperature
1/2 cup brown sugar
1/4 cup sugar
2 large eggs
1/2 cup sour cream
1/4 cup buttermilk
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries

Instructions

Streusel Topping

Add all of the streusel ingredients to a mixing bowl and stir well to combine.
Set aside to dry out as you prepare the muffins.

Blueberry Muffins

Preheat oven to 425 degrees. Line a muffin tin with paper liners.
Add the butter, brown sugar, and sugar to a mixing bowl and beat on medium speed until light and fluffy.
Beat in the eggs until well incorporated.
Stir in the sour cream, buttermilk, and vanilla until combined.
Add the flour, baking soda, baking powder, and salt to the bowl and stir by hand until the flour has just disappeared into the batter. Do not overmix or your muffins will be tough.
Gently fold the blueberries into the batter with a rubber spatula.
Fill the muffin tins 2/3 full (a large cookie scoop works perfectly for this) and top with the streusel.
Sprinkle the streusel over the muffin tops generously. For large chunks of streusel, compact the topping with your hand before sprinkling over the muffins. For a finer streusel topping, break the streusel up before sprinkling.
Bake at 425 degrees for 5 minutes and then reduce the heat to 350 and finish baking for 20 minutes or until the tops spring back when lightly pressed and a toothpick insered in the center comes out clean.
Cool for 10 minutes in the muffin tin before removing to the counter to cool completely.

Notes

Streusel: If you want large chunks of streusel, use your hands to squish the streusel together into chunks and place that on the muffins. If you like a finer streusel, use your hands to break the bits apart and sprinkle it over the muffin.

Sour Cream: This adds lots of moisture to the muffins. You can swap it for Greek yogurt if you prefer.

Buttermilk: Milk + a splash of white vinegar or lemon juice left to sit for 5 minutes makes a great sub for buttermilk.

Blueberries: Toss the blueberries in a bit of flour to help prevent sinking if you like. You can also use frozen berries here.

Nutrition