Blueberry Streusel Muffins
Treat yourself to a batch of irresistible Blueberry Streusel Muffins, the perfect balance of fluffy and crumbly indulgence. These bakery-style muffins boast a moist, tender crumb thanks to a luscious combination of sour cream and melted butter, while bursting with juicy blueberries in every bite. Topped with a buttery cinnamon streusel that crisps up beautifully in the oven, these muffins are as satisfying to look at as they are to eat. Ready in just 35 minutes from start to finish, this easy recipe is ideal for breakfast, brunch, or a cozy snack. Whether made with fresh or frozen blueberries, these homemade muffins are a crowd-pleasing treat you'll want to bake again and again!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (melted and cooled)
- 0.5 cups milk
- 0.5 cups sour cream
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 1.5 cups fresh or frozen blueberries
- 0.5 cups all-purpose flour (for streusel)
- 0.25 cups brown sugar (for streusel)
- 3 tablespoons unsalted butter (cold, cubed for streusel)
- 0.5 teaspoons ground cinnamon (for streusel)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
In a large mixing bowl, whisk together the 2 cups flour, granulated sugar, baking powder, and salt.
In a medium bowl, whisk together the melted butter, milk, sour cream, eggs, and vanilla extract until fully combined.
Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
Gently fold in the blueberries, being mindful not to break them.
To make the streusel topping, combine 0.5 cups flour, brown sugar, cold cubed butter, and cinnamon in a small bowl. Use a fork or your fingers to mix until crumbly.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over each muffin.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 797 mg | 266% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 485.0 g | 176% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 236.0 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 507 mg | 39% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
