Blueberry Streusel Muffins
These blueberry streusel muffins are bursting with juicy blueberries and topped with a sweet and crunchy crumble. The recipe is easy to follow and results in moist, flavorful muffins that are perfect for breakfast or a sweet treat.
Equipment
- Muffin baking tray
- Mixing bowls
- Muffin wrappers or baking spray
Ingredients
Struesel Topping
- ⅓ C granulated sugar
- ⅓ C brown sugar
- 1 teaspoon cinnamon
- ¼ tsp salt
- ½ C unsalted butter melted and cooled
- 1½ C all-purpose flour
Muffins
- 3 C all-purpose flour
- 3 teaspoon baking powder Be sure it’s not expiredor your muffins won’t rise!
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 5 tablespoon unsalted butter melted and cooled
- ⅓ C vegetable oil
- 1 C granulated sugar
- 2 large eggs
- ⅓ C sour cream full fat
- 1 C milk
- 1 teaspoon vanilla extract
- 1½ C fresh blueberries
Instructions
- Important! About an hour before you’re ready to bake, set all refrigerator items out on the counter to bring them to room temperature. (If you live in a warm environmennt, this may take much less time.)
- Preheat the oven to 425°F. Line a 12 cup muffin pan with paper liners or coat with nonstick spray. (Alternatively, use a Texas muffin pan to make 6 giant sized muffins.) Set aside.
- For the crumble topping, combine sugars, cinnamon, and salt in a medium bowl. Whisk in the melted butter. Add flour. Stir just until moistened. Spread the mixture onto parchment paper to dry until ready to use.
- For the muffins, whisk dry ingredients together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Whisk in the sour cream, milk, and vanilla extract. Pour wet ingredients into dry ingredients and fold together until completely combined. Avoid over mixing. Batter should be thick enough to spoon. Fold in the blueberries.
- Use a ¼ - ½ cup measuring cup to scoop batter into muffin cups. Fill all the way to the top! Don’t be afraid!
- Sprinkle the reserved crumb topping on top. Use your fingers to gently press the crumbs into the batter. The more crumb topping, the better! Optionally, sprinkle with coarse sugar for a bit of added crunch.
- Bake at 425°F for 5 minutes. With the muffins remaining in the oven, reduce the temperature to 350°F and continue to bake for another 25-35 minutes or until a toothpick pressed into the center comes out clean. Tops should be lightly golden brown.
- Allow to cool in the pan for 10 minutes before serving.
Video
Notes
Serve warm, with butter and a good cup of coffee :)
If you want, you can toss the blueberries in flour to keep them from sinking. I've never had an issue with this, so I didn't include it in the recipe, but if it works for you, then definitely do it!
Nutrition
Serving: 1muffinCalories: 492kcalCarbohydrates: 68gProtein: 7gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 300mgPotassium: 128mgFiber: 2gSugar: 31gVitamin A: 511IUVitamin C: 2mgCalcium: 115mgIron: 3mg
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