Description
These bakery-style blueberry muffins are soft, moist, and full of juicy blueberries, topped with a buttery cinnamon-brown sugar streusel for the perfect crunch. A simple temperature trick creates tall, golden domes every time, making them an ideal treat for breakfast or brunch.
Ingredients
- Streusel Topping:
- ½ cup (100g) packed light or dark brown sugar
- ½ cup (67g) chopped walnuts or pecans
- 1 teaspoon ground cinnamon
- Muffin Batter:
- 1¾ cups (219g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- ½ cup (120g) sour cream or plain/vanilla yogurt
- 2 teaspoons pure vanilla extract
- ¼ cup (60ml) milk
- 1½ cups (210g) fresh or frozen blueberries
Instructions
- Preheat oven to 425°F (218°C). Line a 12-cup muffin pan with paper liners or spray with nonstick spray.
- In a small bowl, mix the streusel ingredients: brown sugar, chopped nuts, and cinnamon. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar on high speed for 2–3 minutes until creamy.
- Add eggs one at a time, beating well after each. Mix in sour cream and vanilla until smooth.
- On low speed, alternately add dry ingredients and milk, mixing just until combined. The batter will be thick.
- Gently fold in blueberries with a spatula, being careful not to overmix.
- Spoon batter into muffin cups, filling to the top. Sprinkle with streusel topping and press gently to adhere.
- Bake at 425°F (218°C) for 5 minutes, then reduce oven temperature to 350°F (177°C) without opening the door. Continue baking for 18–20 minutes until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use frozen blueberries straight from the freezer—do not thaw.
- Swap sour cream with plain or vanilla yogurt.
- For nut-free streusel, replace nuts with oats or omit completely.
- Toss blueberries in 1 tbsp of flour before folding into batter to help prevent sinking.
- Make mini muffins (12–14 minutes at 350°F) or jumbo muffins (22–25 minutes after initial 5 minutes at 425°F).
- Prep Time: 15 minutes
- Cook Time: 23–25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 17g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
