Fluffy Homemade Blueberry Muffins (Printable)

Tender blueberry muffins bursting with juicy berries, crowned with a buttery, crunchy streusel topping.

# What You Need:

→ Muffins

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 teaspoon vanilla extract
09 - 1/2 cup whole milk
10 - 1/2 cup sour cream or plain yogurt
11 - 1 1/2 cups fresh or frozen blueberries

→ Streusel Topping

12 - 1/3 cup all-purpose flour
13 - 1/3 cup packed light brown sugar
14 - 1/4 teaspoon ground cinnamon
15 - 1/4 cup unsalted butter, cold and cubed

# How-To:

01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper liners or grease well.
02 - In a small bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry cutter until mixture resembles coarse crumbs. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, milk, and sour cream until smooth.
05 - Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
06 - Toss blueberries with 1 tablespoon flour to prevent sinking, then gently fold them into the batter.
07 - Divide batter evenly among muffin cups and sprinkle each with a generous amount of streusel topping.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and tops are golden.
09 - Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The streusel topping adds a bakery-style crunch that makes these feel fancy without any extra effort.
  • Sour cream keeps the crumb tender and moist for days, so they taste just as good on Tuesday as they did fresh from the oven.
  • You can use frozen blueberries straight from the freezer, which means no planning ahead required.
02 -
  • Room temperature eggs are critical because cold ones will make the melted butter seize into little lumps.
  • Don't skip tossing the blueberries in flour or they'll all sink to the bottom and create a soggy layer.
  • Use paper liners or grease the tin well because the streusel can stick stubbornly to bare metal.
03 -
  • Chill the streusel while you make the batter so it stays crumbly and doesn't melt into the tops.
  • Fill the muffin cups generously for those tall, domed bakery tops.
  • If using frozen berries, add them straight from the freezer to prevent the batter from turning purple and watery.
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