Pin it I started baking these muffins on Sunday mornings when I realized the bakery down the street closed. The house smelled like butter and cinnamon within minutes, and my kids appeared in the kitchen without being called. Now it's become our weekend ritual, and honestly, these taste better than anything I ever bought.
I made a double batch of these for my daughter's teacher appreciation breakfast last spring. Another parent asked if I'd ordered them from somewhere, and I've never felt prouder in a school cafeteria. The streusel topping makes them look so professional that people assume they're complicated, but the whole thing takes less than forty minutes start to finish.
Ingredients
- All-purpose flour (2 cups for muffins, 1/3 cup for streusel): I use regular unbleached flour and it works beautifully. Don't forget to toss a tablespoon with the blueberries or they'll all sink to the bottom.
- Baking powder and baking soda (2 tsp and 1/2 tsp): This combo gives you that tall bakery rise. Make sure they're fresh or the muffins will be dense.
- Unsalted butter (1/2 cup melted, 1/4 cup cold): Melted butter goes into the batter after it cools a bit. Cold cubed butter makes the streusel crumbly and perfect.
- Granulated sugar (3/4 cup): Just enough sweetness without making them taste like cupcakes. The brown sugar in the streusel adds a deeper flavor.
- Eggs (2 large, room temperature): I leave mine on the counter for thirty minutes before baking. Cold eggs can make the batter seize up.
- Vanilla extract (1 tsp): Pure vanilla makes a noticeable difference here. The imitation stuff smells fake when it bakes.
- Whole milk and sour cream (1/2 cup each): This is the secret to keeping them moist for days. Greek yogurt works too, but sour cream gives a slight tang I love.
- Blueberries (1 1/2 cups): Fresh or frozen both work. If using frozen, do not thaw them or the batter will turn purple and streaky.
- Light brown sugar and cinnamon (1/3 cup and 1/4 tsp): The streusel topping wouldn't be the same without that hint of warmth from the cinnamon.
Instructions
- Get the oven ready:
- Preheat to 400°F and line your muffin tin with paper liners. I grease the liners lightly with butter so they peel off cleanly after baking.
- Make the streusel first:
- Mix flour, brown sugar, and cinnamon in a small bowl, then cut in the cold butter with a fork until it looks like wet sand. Pop it in the fridge while you make the batter so it stays cold and crumbly.
- Whisk the dry ingredients:
- Combine flour, baking powder, baking soda, and salt in a medium bowl. I do this step even though it feels unnecessary because it really does prevent lumps.
- Mix the wet ingredients:
- Whisk melted butter and sugar until smooth, then beat in the eggs one at a time. Stir in vanilla, milk, and sour cream until it looks creamy and unified.
- Combine gently:
- Fold the dry mixture into the wet until you barely see any flour streaks. Overmixing makes them tough, so I stop even if it looks a little lumpy.
- Fold in the blueberries:
- Toss them with a tablespoon of flour first, then fold gently into the batter. This coating trick keeps them suspended instead of sinking.
- Fill and top:
- Divide batter evenly into the muffin cups, filling each about three-quarters full. Sprinkle a generous layer of streusel on top of each one.
- Bake until golden:
- Bake for 20 to 22 minutes until a toothpick comes out clean and the tops are golden brown with crispy edges. The smell will fill your whole house.
- Cool properly:
- Let them sit in the tin for five minutes, then move to a wire rack. If you skip this step, the bottoms get soggy.
Pin it These muffins were on the counter cooling when my neighbor stopped by unexpectedly. I offered her one still warm, and she stood in my kitchen and ate two more before leaving. She texted me an hour later asking for the recipe, and now she bakes them for her book club every month.
How to Store and Reheat
I keep them in an airtight container on the counter for up to three days, and they stay soft inside with a crunchy top. If you want to freeze them, wrap each muffin individually in plastic wrap and then put them all in a freezer bag. They'll keep for two months, and you can reheat them in the microwave for twenty seconds or in a 300°F oven for ten minutes.
Flavor Variations I've Tried
I've made these with raspberries, blackberries, and even diced strawberries. Once I added a teaspoon of lemon zest to the batter and it tasted like summer in a muffin tin. You can also swap half the blueberries for white chocolate chips if you're feeling indulgent, though I think the original version is perfect as is.
Serving Suggestions
These are incredible with coffee in the morning or as an afternoon snack with hot tea. I've served them at brunch alongside scrambled eggs and fruit, and they always disappear first. Sometimes I split one in half and spread a thin layer of butter on it while it's still warm, which feels like an absolute luxury.
- Serve them in a basket lined with a cloth napkin for a cozy presentation.
- Pair with fresh whipped cream and extra berries for a simple dessert.
- Pack them in lunchboxes or take them on road trips, they travel really well.
Pin it I hope these become part of your weekend mornings the way they have mine. There's something about pulling a pan of golden, fragrant muffins from the oven that makes everything feel a little more special.
Recipe FAQs
- → How do I prevent blueberries from sinking?
Toss blueberries with a tablespoon of flour before folding into the batter; this helps them stay suspended during baking.
- → Can frozen blueberries be used?
Yes, frozen blueberries can be used directly without thawing to maintain their shape and prevent color bleeding.
- → What gives the streusel its crunchy texture?
The combination of cold butter, flour, brown sugar, and cinnamon creates a crumbly, buttery topping that crisps up in the oven.
- → Can sour cream be substituted?
Greek yogurt is a great substitute for sour cream to add moisture and slight tanginess to the batter.
- → What is the best way to store the muffins?
Store in an airtight container at room temperature for up to two days or refrigerate for longer freshness.