Blueberry Streusel Muffins

Nine golden blueberry muffins with crumb topping cooling on a black wire rack.

5 from 26 votes

Blueberry Streusel Muffins

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.

Prep Time12

Cook Time24

Total Time36

Course: Breakfast

Cuisine: American

Keyword: blueberry coffee cake muffins, blueberry muffins

Servings: muffins

Author: Dahn Boquist

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.

Muffin Batter

In a small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
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.
Add the sour cream, buttermilk, lemon zest, and vanilla, and mix well.
Add the flour mixture and fold by hand just until the flour is moistened.
Using a spatula, gently fold in the blueberries. The batter will be thick.
Scoop the batter into the muffin pans (I used an ice-cream scooper) and top each muffin with the streusel topping.
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.

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