Fluffy Blueberry Muffins Streusel (Printable)

Tender muffins packed with blueberries and topped with a crunchy buttery streusel topping.

# What You’ll 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

# Directions:

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

# Expert Tips:

01 -
  • They dome perfectly every single time, just like the expensive bakery kind.
  • The streusel stays crunchy even the next day, which almost never happens.
  • You can mix the batter in one bowl and skip the fancy equipment.
02 -
  • Room temperature eggs and dairy make the batter emulsify correctly. I learned this after making flat, dense muffins with cold ingredients.
  • Don't skip tossing the blueberries in flour. I forgot once and every single berry sank straight to the bottom.
  • The oven temperature is higher than most muffin recipes because it creates that beautiful domed top.
03 -
  • Use an ice cream scoop to divide the batter evenly so all the muffins bake at the same rate.
  • If the streusel starts browning too fast, tent the muffins loosely with foil for the last few minutes.
  • Let the melted butter cool for five minutes before adding it to the sugar or it can scramble the eggs.
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