Blueberry Streusel Muffins Recipe
These bakery-style blueberry streusel muffins are soft, fluffy, and bursting with juicy blueberries, topped with a sweet, crunchy crumb. Perfect for breakfast, snacks, or make-ahead treats, these homemade muffins are quick, easy, and freezer-friendly.
Servings: 18
Calories: 280kcal
Equipment
Ingredients
MUFFINS
- 2 cups flour all-purpose
- 3 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 2 ½ cups blueberries divided
- 1 tablespoon flour
STREUSEL TOPPING
- 1 cup flour all-purpose
- ⅔ cup sugar
- ½ cup butter melted
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
Instructions
- Preheat oven to 400°F and line a muffin pan with liners.
- In a small bowl, combine streusel ingredients using a fork until crumbs form. Set aside.
- In a medium bowl, mix eggs and sugar, then whisk in sour cream, oil, and vanilla.
- Stir in flour, baking powder, and salt until just combined.
- Toss 1 cup blueberries with 1 tablespoon flour; fold into batter.
- Fill muffin cups ⅔ full, top with remaining blueberries.
- Sprinkle streusel evenly over muffins.
- Bake 20 minutes until golden and a toothpick comes out clean.
- Remove muffin pan from oven and cool slightly before serving.
Notes
Tips & Storage
- Toss berries in flour to prevent sinking.
- Bake until a toothpick comes out clean; cool briefly in pan.
- Store airtight at room temp for 3 days, in fridge 7 days, or freeze for up to 3 months.
- Flat tops? Muffins need a hot oven (400°F) for that initial rise.
- Soggy crumb? Cool completely before covering.
- Stuck liners? Use silicone baking cups or let muffins cool fully before removing.
Nutrition
Serving: 1muffin | Calories: 280kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 38mg | Sodium: 198mg | Potassium: 63mg | Fiber: 1g | Sugar: 18g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg
