Description
Bakery Style Blueberry Streusel Muffins are tall, soft, and moist muffins packed with juicy blueberries and topped with a buttery cinnamon streusel for a perfectly balanced sweet and crunchy finish.
Ingredients
- Muffins:
- 2 1/2 cups sifted all-purpose flour, plus 2 tablespoons for coating blueberries
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 cup white granulated sugar
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup full-fat sour cream
- 2 teaspoons vanilla extract
- 1/4 cup safflower oil (or sunflower, vegetable, or canola oil)
- 1/4 cup unsalted butter, melted
- 3/4 cup whole milk, room temperature
- 1 1/2 cups fresh blueberries
- 2 tablespoons raw sugar or coarse sanding sugar (for topping)
- Streusel Topping:
- 1/4 cup white granulated sugar
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 teaspoons unsalted butter, melted
Instructions
- Toss blueberries with 2 tablespoons flour and set aside.
- In a large bowl, whisk together sifted flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk eggs, sour cream, vanilla, oil, melted butter, and milk until smooth.
- Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
- Fold in coated blueberries carefully, leaving excess flour behind.
- Cover batter and rest at room temperature for 45 minutes.
- Preheat oven to 425°F (220°C). Line a 12-cup muffin pan, filling every other well.
- Fill liners to the top, slightly mounding batter.
- Mix streusel ingredients until crumbly and sprinkle generously over muffins. Add extra blueberries and raw sugar on top.
- Bake at 425°F for 7 minutes, then reduce temperature to 350°F (175°C) without opening the door and bake 12–14 minutes more until tops are firm and a toothpick comes out clean.
- Cool in pan briefly, then transfer to a wire rack.
Notes
- Resting the batter helps create tall bakery-style domes.
- Do not overmix to keep muffins tender.
- Use frozen blueberries straight from freezer if substituting.
- Start baking at high temperature for better rise.
- Store in airtight container up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 317 kcal
- Sugar: 22 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
