Yield: 12 large muffins
Prep Time: 20 minutes
Bake Time: 22–28 minutes
Total Time: 45–50 minutes

Ingredients

For the Muffins

• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (100 g) granulated sugar
• ¼ cup (50 g) light brown sugar
• 2 large eggs, room temperature
• ½ cup (120 ml) milk
• ½ cup (120 g) sour cream or plain Greek yogurt
• ½ cup (115 g) unsalted butter, melted and cooled
• 2 teaspoons vanilla extract
• 1½ cups (225 g) fresh or frozen blueberries (do not thaw frozen berries)
• 1 tablespoon flour (for coating blueberries)

Crumb Topping (Streusel)

• ½ cup (65 g) all-purpose flour
• ¼ cup (50 g) granulated sugar
• ¼ cup (55 g) cold unsalted butter, cubed
• Pinch of salt

Instructions

1. Prepare the Oven

• Preheat oven to 375°F (190°C).
• Line a 12-cup muffin pan with paper liners or tulip baking cups.

2. Make the Streusel

• Mix the flour, sugar, and salt.
• Cut in the cold butter using a fork or your fingertips until coarse crumbs form.
• Refrigerate while preparing the batter.

3. Mix the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar

4. Mix the Wet Ingredients

In another bowl, whisk:

• Eggs
• Milk
• Sour cream (or Greek yogurt)
• Melted butter
• Vanilla

5. Combine

• Add the wet mixture to the dry ingredients.
• Stir gently until just combined.
• Toss blueberries with 1 tablespoon flour and fold them into the batter.

6. Fill the Muffin Cups

• Fill each cup almost to the top (about ¾–⅞ full).
• Sprinkle a generous amount of streusel over each muffin.

7. Bake

• Bake for 22–28 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool

• Let muffins cool in the pan for 5 minutes.
• Transfer to a wire rack to cool completely.

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Approximate Nutrition (Per Muffin)

• Calories: 295
• Protein: 5 g
• Fat: 14 g
• Saturated Fat: 8 g
• Carbohydrates: 38 g
• Fiber: 1.5 g
• Sugars: 17 g
• Sodium: 180 mg

Nutrition values are estimates and vary with ingredient brands and muffin size.

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Tips for Perfect Muffins

• Use room-temperature ingredients for a smoother batter.
• Do not overmix; stir just until the flour disappears.
• Coat blueberries in flour to help prevent them from sinking.
• Cold butter makes the streusel crumbly and crisp.
• Fill the muffin cups high for tall, bakery-style tops.

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Variations

• Lemon Blueberry: Add 1 tablespoon lemon zest.
• Mixed Berry: Use raspberries and blackberries instead of blueberries.
• Chocolate Chip: Replace blueberries with chocolate chips.
• Cinnamon Crumb: Add 1 teaspoon ground cinnamon to the streusel.
• Nutty: Stir in ½ cup chopped pecans or walnuts (omit for nut-free baking).

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Storage

Room Temperature

• Store in an airtight container for up to 3 days.

Refrigerator

• Up to 1 week.

Freezer

• Freeze individually wrapped muffins for up to 3 months.
• Thaw at room temperature or warm in the microwave for 20–30 seconds.

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Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes. Add them directly from the freezer without thawing to reduce color bleeding.

Q: Why are my muffins dense?
A: Overmixing develops gluten, making muffins heavy. Mix only until combined.

Q: How do I get tall bakery-style muffin tops?
A: Fill the cups nearly full and bake in a fully preheated oven. Some bakers also start at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C) for the remaining baking time.

Q: Can I use Greek yogurt instead of sour cream?
A: Yes. Plain full-fat Greek yogurt is an excellent substitute.

Q: Can I make mini muffins?
A: Yes. Bake at 375°F (190°C) for about 12–15 minutes.

Q: Can I make these ahead of time?
A: Yes. Bake the muffins a day ahead or refrigerate the batter overnight (without the streusel), then add the topping and bake the next day.

Q: How do I keep the streusel crunchy?
A: Cool the muffins completely before storing them, and avoid sealing them while still warm.