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These Blueberry Streusel Muffins are full of juicy, ripe blueberries with a sweet streusel topping and a ribbon of cinnamon running through the middle. They are soft and fluffy and perfect for enjoying with your morning coffee or afternoon tea.
Love muffins? Be sure to try my bakery style Chocolate Chip Muffins next!
Why This Recipe Works
- Easy to Make – Gather up some simple pantry ingredients, then mix, pour and bake. This blueberry muffin recipe is THAT simple!
- Soft and Fluffy – The muffins are super soft and tender but the tops have little crispy bits of cinnamon and brown sugar streusel which makes them extra delicious!
- Perfect Any Time of the Day – These muffins are perfect for breakfast or on the go. Pair them with afternoon tea, or have a couple for dessert.
RECIPE WALK-THROUGH
Ingredients
The ingredients are simple and basic for any baked good, like flour, sugar, butter and eggs. It’s best to have all of your ingredients at room temperature, especially the eggs and sour cream.
How To Make Blueberry Streusel Muffins
See the recipe card below for full, detailed instructions
Mix together the streusel topping using a pastry cutter or a fork. It should be crumbly like wet sand.
In another bowl combine the dry ingredients for the batter – flour, baking powder, baking soda and salt.
Use an eclectic mixer to beat together the butter, oil and sugars, adding the eggs one at a time.
Reduce the speed to low and add the sour cream and vanilla, gently stirring until fully incorporated.
Gradually add the flour mixture, then fold in the blueberries.
Fill the cups about halfway with batter, then sprinkle some of the streusel mix, and repeat. Top with any remaining blueberries.
Bake the muffins for about 20 minutes. Cool for 5-10 minutes before transferring to a wire rack to cool completely. You can serve them warm, just not hot or they will fall apart.
Storage Tips
Storage and Freezing
Storing muffins is super easy! Keep them in an airtight container right on your counter or freeze them.
To freeze muffins, make sure they are completely cooled, then store in a freezer safe container or plastic bag for up to 6 months. Thaw overnight on the counter, or microwave for 10-15 seconds.
Recipe Tips
- What does “just combined” mean? Mixing batter until “just combined” means that you should stop mixing as soon as you can no longer see the ingredient that you just added. For example, when adding flour to the batter, you should stop when you no longer see the white powder.
- Avoid Overmixing – The secret to a moist muffin is to not overmix it! Fold in the blueberries just before the flour mixture is fully incorporated to avoid overmixing.
- Frozen or fresh blueberries? You can use frozen blueberries, but they tend to bleed into the batter, turning the entire muffin blueish-purple. If you must use frozen berries, rinse them really well with cold water, then gently pat them dry with paper towels.
- Toothpick Test – Use the toothpick test to check if your muffins are done – Stick a toothpick into the center of the center muffin. Only a few moist crumbs should appear when you remove the toothpick.
- Muffin Liners – While you can use muffin liners if you like, I find they stick to the muffin and pull it apart. Just make sure you grease the pan really well.
- Add Some Flavor – For a little zing, add a tablespoon of lemon zest to the batter.
More Muffni Recipes to Try
- Zucchini Carrot Oatmeal Muffins
- Carrot Apple Raisin Muffins
- Sour Cream Banana Muffins
- Lemon Blueberry Muffins
- Rhubarb Muffins
Blueberry Streusel Muffins
Ingredients
Streusel Topping
- ½ cup All-purpose flour
- 1/4 cup White sugar
- 1/4 cup Packed light brown sugar
- 4 tablespoons Butter slightly softened and cut into small pieces
- 1 teaspoon Ground cinnamon
Batter
- 2 1/4 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/3 cup Softened butter
- 1/3 cup Vegetable oil
- 3/4 cup Granulated sugar
- 1/4 cup Brown sugar
- 2 large Eggs
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 1 ½ cups Fresh blueberries
Instructions
- Preheat oven to 350 degrees F. Grease 2 12-cup muffin pans with nonstick cooking spray. Set aside.
- Combine ingredients for the streusel topping in a small bowl, using a pastry cutter or a fork to cut the butter into the dry ingredients until well incorporated. (It should be the consistency of wet sand.) Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl and with an electric mixer on medium speed, beat butter, oil and sugars on medium speed until smooth. Add the eggs, one at a time, beating well after each addition.
- Reduce mixer speed to low, and then mix in the sour cream and vanilla just until combined.
- Gradually beat in the flour mixture, just until combined (do not overmix).
- Just before the batter is fully incorporated, gently fold in 1 cup of blueberries.
- Layer the batter and streusel into the muffin cups: Spoon about 1 ½-2 tablespoons of batter into each muffin tin. Top evenly with half of the streusel mixture. Spoon remaining batter evenly over the streusel, then top with remaining streusel.
- Place the remaining blueberries evenly on top of the muffins. (We got 3 berries per muffin and had a few leftover).
- Bake muffins for about 20 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Remove muffins from the oven and let cool in the muffin pan for 5-10 minutes before transferring to a cooling rack.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Could this recipe be adapted to an 8×8 or a 9×9 pan instead? I far prefer coffee cake in a pan or bundt pan. if it could be adapted, what changes would need to be made?
I think you could adjust for a bundt pan, you just need to leave at least 1/2 an inch of space at the top of the pan. It would probably be better in a 9×13.
I have several 9×13 stoneware pans. Oddly enough, I don’t have any metal 9×13 pans. I just didn’t know if there would be enough batter to adequately fill a 9×13 pan. Thank you for your reply!
I am a terrible cook and this recipe was so easy. It may sound like common sense, but I’ve never really understood what “don’t over mix” meant. For my muffins, the only thing I’d do differently, is use a big rounded teaspoon, instead of a tablespoon to put the first round of batter in. I ran out after topping the first tray.
Hi Holly, all cooking and baking have their own learning curve. it looks like your well on your way.
thank you so much for stopping by and sharing your experience.
I am an enthusiastic home cook, and love to bake. I have experimented with MANY coffecake muffin recipes, and I have to say that when I made these, they were DEFINITELY the most moist, tender and BEST muffin ever! I added some chopped glazed pecans to the streusel, as my hubby loves “crunch” in all his food! Thanx…i FINALLY have the “perfect” blueberry sour cream coffee cake recipe!
Thank you Brenda! and thanks for sharing your experience!
I do not understand your directions for the streusel…do I use 1/4 cup white sugar and 1/4 cup packed brown sugar? The recipe says 1/4 cup EACH white OR packed light brown sugar
Sorry, that should say “and.”
These blueberry muffins looks so delicious! I love the texture ♥