Blueberry Streusel Muffins
Craving a bakery-style treat at home? Blueberry Streusel Muffins are the perfect solution—tender, buttery muffins bursting with juicy blueberries and topped with a sweet, crumbly streusel topping.
Ingredients
Streusel Topping
- ⅔ cup plus 2 tablespoons all-purpose flour
- 3 tablespoons brown sugar
- 2 ½ tablespoons granulated sugar
- ¼ cup (½ stick) salted butter, melted
- Pinch of ground cinnamon
- Pinch of salt
Muffin Batter
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup (2 sticks) salted butter, softened to room temperature
- 1 ⅓ cups granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream
- ½ cup whole milk
- 1 ½ cups fresh blueberries, tossed with 1 tablespoon flour (to prevent sinking)
Instructions
Muffin Pan
- A standard 12 or 16-cup muffin tin will shape and hold the batter during baking.
Paper Liners
- Prevent sticking and make for easy clean-up.
Mixing Bowls
- Multiple bowls in varying sizes will help organize your wet, dry, and topping ingredients.
Electric Mixer
- Ideal for creaming the butter and sugar until light and fluffy.
Measuring Cups and Spoons
- Precise measurements are crucial for baking success.
Spatula and Whisk
- For folding ingredients and ensuring everything is well combined.
Wire Cooling Rack
- Allows air to circulate around baked muffins for even cooling.