This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.

These homemade blueberry muffins bake up with tall, golden domes and a tender, buttery crumb. The sour cream keeps them rich and moist and lemon zest adds brightness. A crackly cinnamon streusel on top gives them that bakery-style finish without the coffee shop price tag.

Freshly baked blueberry muffins in a muffin tin.
Email this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

If you keep a starter, you should also try my sourdough blueberry muffins.

Here’s Why This Blueberry Muffin Recipe Works

Sour cream keeps them soft: The fat and acidity make the crumb extra tender with just the right hint of tang.

Bright flavors: Lemon zest wakes up the batter and keeps the flavor from being too heavy.

Bakery-worthy streusel: Brown sugar, butter, and cinnamon bake into a crisp, golden crown.

Versatile blueberries: Works with fresh or frozen berries, so you can bake these any time of year.

Blueberries, flour, buttermilk, sour cream, sugar, baking powder, baking soda, butter, salt, vanilla, and eggs.

Recipe Tips

Start with room temp ingredients: Softened butter and warm eggs cream together smoothly, trapping air for a lighter rise.

Fold gently: Mix just until the flour disappears. Overmixing develops gluten and leads to dense muffins.

Stick with full-fat: Sour cream with full fat gives you the richest flavor and the most tender crumb.

Test early: Begin checking at 24 minutes. Every oven is different, and a few extra minutes can dry them out.

Cool before storing: Let muffins cool completely before sealing them up. This keeps the streusel topping crisp.

For another classic blueberry bake, try my Blueberry Buckle. Soft cake, juicy berries, and a thick, crunchy streusel.

Streusel topped blueberry muffins cooling on a wire rack.

Bakery Style Blueberry Muffins

These streusel topped blueberry muffins are soft, tender, and loaded with juicy berries. A buttery cinnamon streusel gives them a bakery-style finish, making them just as good for breakfast as they are for an afternoon treat. You might also like my Banana Blueberry Muffins for a softer, naturally sweet twist.

Pin this now to find it later!

Pin It
Nine golden blueberry muffins with crumb topping cooling on a black wire rack.
Prep Time: 12 minutes
Cook Time: 24 minutes
Total Time: 36 minutes
5 from 26 votes

Blueberry Streusel Muffins

By Dahn Boquist
Bursting with juicy blueberries and topped with a crumbly streusel topping, these sour cream blueberry muffins are incredibly soft, tender, and fluffy. The addition of sour cream gives them a light, creamy texture and a little bit of tang that compliments the sweet blueberries perfectly.

If you make this recipe, please leave a star rating and comment.

Servings: 15 muffins
Save Pin Comment Print
Email me this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

Streusel topping

  • ½ cup brown sugar, 105 grams
  • ¾ cup all-purpose flour, 120 grams
  • 6 tablespoons butter, softened
  • 2 teaspoons ground cinnamon

Muffin Batter

  • 2 cups all-purpose flour, 240 grams
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 8 tablespoons butter,, softened; 113 grams
  • 1 cup granulated sugar, 200 grams
  • 2 large eggs, room temperature
  • ½ cup sour cream, 120 grams
  • ¼ cup buttermilk, 60 grams
  • zest from 1 lemon
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups fresh or frozen blueberries

Instructions 

  • Preheat the oven to 375°. Place 15 cupcake liners into muffin pans.

Streusel topping

  • Combine the streusel-topping ingredients in a bowl and blend with a fork or pastry cutter until the mixture looks like coarse sand. Set aside.
    Combining the ingredients for a crumble topping.

Muffin Batter

  • In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
    Sifting flour, salt, baking powder, and baking soda into a bowl.
  • In a mixing bowl, combine the butter and sugar. Using an electric mixer, mix on medium-high speed until the mixture turns a pale yellow, about 4 to 5 minutes.
    Add the eggs one at a time, blending each egg in and scraping the bowl down after each addition.
    Mixing eggs into the batter.
  • Add the sour cream, buttermilk, lemon zest, and vanilla, and mix well.
    Adding sour cream to muffin batter.
  • Add the flour mixture and fold by hand just until the flour is moistened.
    Folding flour into muffin batter.
  • Using a spatula, gently fold in the blueberries. The batter will be thick.
    Folding blueberries into muffin batter.
  • Scoop the batter into the muffin pans (I used an ice-cream scooper) and top each muffin with the streusel topping.
    Scooping blueberry muffin batter into a muffin tin.
  • Bake for 24-28 minutes or until you can stick a toothpick in the middle of the muffin and it comes out clean. Cool on a wire rack.

Notes

Check your leaveners: Make sure the baking powder and baking soda are fresh, or the muffins won’t rise properly.
Bring ingredients to room temp: Softened butter and room-temperature eggs blend more smoothly and help the muffins rise. (If your eggs are cold, place them in a bowl of warm water for 5 minutes.)
Use full-fat sour cream: It creates the most tender, flavorful crumb. Reduced-fat works, but the texture won’t be as rich.
Adjust sweetness if needed: You can reduce the sugar to ¾ cup without affecting the structure of the muffins.
Fold, don’t stir: Gently fold the dry ingredients into the wet with a spatula. Overmixing develops gluten and makes muffins tough.
Blueberry tip: This batter is thick, so the berries usually stay suspended. Tossing them lightly in flour isn’t necessary, but if you’re using very large berries, it can help keep them from sinking.

Nutrition

Serving: 1 serving, Calories: 177kcal, Carbohydrates: 22g, Protein: 2g, Fat: 9g, Sodium: 137mg, Sugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!
A blueberry muffin broken in half to show the blueberries.

About Dahn Boquist

Dahn Boquist is a retired nurse turned recipe developer, home cook, and baker with years of hands-on experience creating and testing from-scratch recipes. She specializes in whole-food cooking with creative twists on classic dishes. When she’s not in the kitchen, she enjoys sharing meals with family, exploring the Pacific Northwest, and spending time with her grandchildren.

Read More About Me

You May Also Like

5 from 26 votes (23 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. Kathy Gallo says:

    5 stars
    Absolutely fantastic Muffins and easy to make. It tasted delicious. I think I almost got a raise for bringing these to work!

    Reply
    1. Dahn Boquist says:

      Kathy thanks for that comment, it sure made my day! I wish you had gotten a raise, but isn’t it great to see a smile on your co-worker’s faces.

      Reply
  2. Cora says:

    Cool.

    Reply
  3. Cora says:

    5 stars
    Mmmmmm. These look super good! I absolutely LOVE any kind of coffee cake (especially blueberry) and to have them in muffin-form? Amazing. 😉

    Reply
    1. Dahn says:

      Ya they turned out very good, Josh just made this recipe too and it was a big hit with his buddies

      Reply
  4. Maureen | Orgasmic Chef says:

    5 stars
    What a treat your blueberry coffeecake muffins would be first thing in the morning. 🙂

    Reply
    1. Dahn says:

      Oh they are so good in the morning, I pop one in the microwave and get it slightly warm 🙂

      Reply