Fluffy Blueberry Muffins Streusel Topping (Printable Version)

Tender bakery-style muffins bursting with juicy blueberries and topped with buttery, crunchy streusel. Perfect for breakfast or dessert.

# What You'll Need:

→ For the Muffins

01 - 2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 tsp vanilla extract
09 - 1/2 cup whole milk
10 - 1/2 cup sour cream or plain yogurt
11 - 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)

→ For the Streusel Topping

12 - 1/3 cup all-purpose flour
13 - 1/3 cup light brown sugar, packed
14 - 1/4 tsp ground cinnamon
15 - 1/4 cup unsalted butter, cold and cubed

# How to Make It:

01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease well.
02 - In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Refrigerate until needed.
03 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
04 - In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla, milk, and sour cream until smooth.
05 - Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
06 - Toss blueberries with 1 tablespoon flour (to prevent sinking) and gently fold them into the batter.
07 - Divide the batter evenly among the muffin cups. Sprinkle each with a generous amount of streusel topping.
08 - Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean and the tops are golden.
09 - Cool in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely.

# Expert Advice:

01 -
  • The contrast between the tender, buttery crumb and the crackly streusel topping creates that magical first-bite experience you cant get from store-bought muffins.
  • These muffins freeze beautifully, which means you can pull one out on harried mornings when youre rushing out the door but still want something homemade.
02 -
  • Tossing the blueberries in a tablespoon of flour before folding them into the batter prevents them from sinking to the bottom during baking.
  • The muffin batter should look slightly lumpy when youre done mixing, not smooth like cake batter, which is the secret to tender, fluffy muffins rather than dense, tough ones.
03 -
  • Start baking at 425°F for the first 5 minutes, then reduce to 375°F for the remaining time if you want that perfect bakery-style domed top.
  • Let your cold ingredients (eggs, milk, sour cream) come to room temperature before mixing for a more even texture in your muffins.
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