How To Make Blueberry Muffins with Streusel Topping
Delightfully moist, these blueberry muffins are loaded with blueberries and buttery goodness, topped with a crusty sugar made of cinnamon and brown sugar.
Serves:
Ingredients
For Streusel Topping:
- ½cuplight brown sugar,or dark brown sugar, packed
- ½cupwalnuts,chopped, or pecans
- 1tspcinnamon,ground
For Muffins:
- 1¾cupsall-purpose flour,spoon and leveled
- 1tspbaking soda
- 1tspbaking powder
- ½tspsalt
- ½cupbutter,unsalted, softened to room temperature
- ½cupgranulated sugar
- ¼cuplight brown sugar,or dark brown sugar, packed
- 2large eggs,at room temperature
- ½cupsour cream,or plain yogurt, or vanilla yogurt, at room temperature
- 2tsppure vanilla extract
- ¼cupmilk,at room temperature
- 1½cupsfresh blueberries,or frozen
Instructions
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Preheat the oven to 425 degrees F.
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Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
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Grease or line a 2nd pan with 2 liners because this recipe yields about 14 muffins.
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Set aside.
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Mix all of the streusel ingredients together. Set aside.
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Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
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Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together at high speed for about 2 minutes until smooth and creamy.
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At medium speed, add the eggs 1 at a time, beating well after each addition.
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Beat in the sour cream and vanilla extract on medium speed until combined.
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With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
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Fold in the blueberries.
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Spoon the batter into the liners, filling them all the way to the top.
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Top each with streusel, gently pressing it down into the surface so it sticks.
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Bake for 5 minutes at 425 degrees F then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F.
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Bake for an additional 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
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The total time these muffins take in the oven is about 23 to 25 minutes, give or take.
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Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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Recipe Notes
- The muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
- Freezing Instructions: Freeze the baked and cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
- Sour Cream: The sour cream adds so much moisture. Plain yogurt is a great substitute. Unsweetened applesauce or mashed banana may also be used.
- Milk: Any milk may be used for this recipe, dairy or nondairy.
- Blueberries: If using frozen blueberries, do not thaw.
- For a jumbo muffin pan, bake in the oven at 425 degrees F for 5 minutes, then reduce to 350 degrees F for 22 to 25 minutes for a total of 27 to 30 minutes. This makes about 6.
- For mini muffins, bake at 350 degrees F for 12 to 14 minutes. This makes about 36 to 40.
- All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
Nutrition
- Calories: 213.22kcal
- Fat: 9.32g
- Saturated Fat: 5.45g
- Trans Fat: 0.27g
- Monounsaturated Fat: 2.45g
- Polyunsaturated Fat: 0.62g
- Carbohydrates: 29.81g
- Fiber: 0.91g
- Sugar: 16.86g
- Protein: 3.04g
- Cholesterol: 48.71mg
- Sodium: 176.27mg
- Calcium: 56.01mg
- Potassium: 70.88mg
- Iron: 1.03mg
- Vitamin A: 83.85µg
- Vitamin C: 1.62mg
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