Blueberry Streusel Muffins

Tender, fluffy muffins with a buttery crumb topping

🛒 Ingredients (Makes 12 muffins)

🧁 Muffin Batter

• 2 cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp ground cinnamon (optional)

• ½ cup unsalted butter, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream or plain Greek yogurt

• ¼ cup milk

• 1 ½ cups fresh or frozen blueberries

🍪 Streusel Topping

• ½ cup all-purpose flour

• ⅓ cup brown sugar

• ¼ tsp cinnamon

• 4 tbsp cold unsalted butter, cubed

👩‍🍳 Instructions

1️⃣ Preheat

Preheat oven to 375°F (190°C).
Line a 12-cup muffin tin with liners or grease lightly.

2️⃣ Make the Streusel

In a small bowl, combine flour, brown sugar, and cinnamon.
Cut in cold butter using a fork or pastry cutter until crumbly.
Refrigerate while preparing batter.

3️⃣ Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

4️⃣ Cream Butter & Sugar

In a separate large bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes).

5️⃣ Add Wet Ingredients

Mix in eggs one at a time.
Stir in vanilla, sour cream, and milk until combined.

6️⃣ Combine

Gradually mix dry ingredients into wet ingredients until just combined.
Do not overmix.
Gently fold in blueberries.

7️⃣ Fill Muffin Tin

Divide batter evenly among muffin cups (fill about ¾ full).
Sprinkle generously with streusel topping.

8️⃣ Bake

Bake for 18–22 minutes, until a toothpick inserted in center comes out clean.

9️⃣ Cool

Let cool in pan for 5 minutes, then transfer to a wire rack.

🔥 Tips for Perfect Muffins

• Toss blueberries in 1 tbsp flour to prevent sinking.

• Do not overmix batter — it makes dense muffins.

• Use room-temperature ingredients for best texture.

❓ Q & A

Q: Can I use frozen blueberries?

Yes! Do not thaw. Add straight from freezer and toss in flour first.

Q: Can I make them bakery-style tall?

Fill liners nearly to the top and bake at 400°F for the first 5 minutes, then reduce to 375°F.

Q: How do I store them?

Store at room temperature in airtight container up to 3 days.
Refrigerate up to 5 days. Freeze up to 3 months.

Q: Can I make them healthier?

Use whole wheat flour (half and half), reduce sugar slightly, and substitute Greek yogurt for sour cream.

Q: Why are my muffins dry?

Overbaking or too much flour (always spoon & level, don’t scoop).