Description

These Blueberry Streusel Muffins are a delightful treat perfect for breakfast or a snack. Featuring juicy fresh or frozen blueberries folded into a tender, moist batter, and topped with a buttery cinnamon streusel, these muffins bring bakery-style flavor right to your home oven. The combination of yogurt or sour cream adds a slight tang and keeps the muffins wonderfully moist, while the streusel topping adds a satisfying crunch and sweetness.

Ingredients

Scale

Muffin Batter

2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2/3 cup whole milk
1/2 cup plain yogurt or sour cream
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
1 tablespoon flour (for coating berries)

Streusel Topping

1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup cold unsalted butter, cut into cubes

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Instructions

Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
Combine Wet Ingredients: In another bowl, whisk together the whole milk, plain yogurt or sour cream, melted and slightly cooled unsalted butter, eggs, and vanilla extract until smooth and homogenous.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently stir with a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins tender.
Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the muffins during baking. Gently fold the coated blueberries into the batter.
Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow space for rising.
Make Streusel Topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Using a pastry cutter or fork, cut the cold cubed butter into the mixture until crumbly and coarse crumbs form.
Top Muffins: Sprinkle the streusel topping evenly over each muffin cup, covering the batter surface generously for a crunchy and flavorful top.
Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
Cool: Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer the muffins to a wire rack to cool completely or serve warm.

Notes

For an extra burst of flavor, add a teaspoon of lemon zest to the batter before mixing in the blueberries.
These muffins freeze well for up to 2 months; simply wrap them individually or place in an airtight container for best quality.
Use fresh blueberries during peak season for the best taste, but frozen blueberries work perfectly straight from the freezer without thawing.
To make these muffins vegan, substitute butter with a plant-based alternative, use a dairy-free yogurt, and replace eggs with flax or chia egg substitutes.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American