Save Warm Blueberry Muffins with Streusel Topping Moist, tender blueberry muffins topped with a crisp, buttery streusel for the perfect breakfast or snack.
I have always enjoyed making these muffins for family breakfasts, and they never fail to please everyone.
Ingredients
- For the Muffins: 2 cups (250 g) all-purpose flour, 2/3 cup (130 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup (120 ml) whole milk, 1/2 cup (120 ml) sour cream or plain yogurt, 1/3 cup (80 ml) vegetable oil or melted butter, 2 large eggs, 1 1/2 tsp vanilla extract, 1 1/2 cups (200 g) fresh or frozen blueberries
- For the Streusel Topping: 1/2 cup (65 g) all-purpose flour, 1/3 cup (70 g) light brown sugar packed, 1/4 tsp ground cinnamon, 1/4 cup (55 g) cold unsalted butter cubed
Instructions
- Preheat oven:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, whisk milk, sour cream, oil, eggs, and vanilla until smooth.
- Combine mixtures:
- Add wet ingredients to dry ingredients and gently fold until just combined (do not overmix).
- Add blueberries:
- Gently fold in the blueberries.
- Fill muffin cups:
- Divide batter evenly among the muffin cups filling each about 3/4 full.
- Prepare streusel topping:
- Combine flour, brown sugar, and cinnamon in a small bowl. Add cold butter and rub with your fingertips or a fork until the mixture resembles coarse crumbs.
- Add streusel to muffins:
- Sprinkle the streusel evenly over the muffin batter.
- Bake:
- Bake for 20 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve:
- Cool muffins in the pan for 5 minutes then transfer to a wire rack. Serve warm.
Save My family always gathers around the kitchen table enjoying these muffins fresh out of the oven, creating warm memories together.
Notes
Add a pinch of lemon zest to the batter for extra flavor and pair with a cup of coffee or tea for a delightful treat.
Required Tools
Muffin tin (12-cup), Mixing bowls, Whisk, Spatula, Measuring cups and spoons, Wire rack
Allergen Information
Contains Wheat (gluten), Eggs, Milk, Butter (dairy). May contain traces of nuts if using processed ingredients. Always check labels for potential allergens.
Save These muffins are the perfect quick and easy treat to brighten any morning or snack time.
Cooking Questions & Answers
- → What can I substitute for sour cream?
Greek yogurt works well as a substitute, adding similar tanginess and moisture to the batter.
- → Can I use frozen blueberries?
Yes, frozen blueberries can be used directly from the freezer to help prevent streaking in the batter.
- → How do I achieve a crisp streusel topping?
Use cold unsalted butter and rub it into the streusel mixture to create coarse crumbs before topping the batter.
- → Is it necessary to line the muffin tin?
Lining with paper liners or greasing lightly helps with easy removal and keeps muffins intact.
- → Can I add extra flavors to the batter?
A pinch of lemon zest can brighten the flavor and complement the blueberries nicely.