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Blueberry Streusel Muffins

The best bake shop blueberry streusel muffins are moist, full of fresh, juicy berries and finished with a buttery brown sugar crumb topping!
Course Breakfast, Brunch
Cuisine American
Keyword bake shop blueberry muffins, blueberry muffins with crumb topping, blueberry streusel muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 muffins
Calories 355kcal
Author Blair

Ingredients

FOR THE STREUSEL TOPPING:

  • cup plus 2 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • 2 ½ tablespoons granulated sugar
  • ¼ cup (½ of a stick) salted butter, melted
  • Pinch of cinnamon
  • Pinch of salt

FOR THE MUFFINS:

  • 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 at 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 all-purpose flour to coat

Instructions

MAKE THE STREUSEL:

  • In a medium bowl, use a fork to combine flour, brown sugar, granulated sugar, melted butter, cinnamon and salt until crumbly. Set aside.

MAKE THE MUFFINS:

  • Preheat oven to 425° F. Line 16 muffin cups with paper liners and set aside.
  • In a large bowl, sift together flour, baking powder, baking soda, salt and nutmeg. Set aside.
  • In a large bowl, use an electric mixer to cream together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape the sides of the bowl, as necessary.
  • Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix to combine.
  • In a large measuring cup, whisk together sour cream and milk.
  • With the mixer on low speed, alternate adding the flour mixture and the sour cream mixture, beginning and ending with the flour mixture. Mix just until combined, but do not over-mix. Gently fold in the blueberries.
  • Spoon batter into prepared muffin cups, filling each cup to the top. Sprinkle with streusel topping and gently press down.
  • Bake the muffins on the middle rack at 425° F for 5 minutes. Then, do not open the oven door, but lower the oven temperature to 350° F. Bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 5-10 minutes; transfer to a wire rack.

Notes

  • Use full-fat sour cream for a rich, moist muffin.
  • Toss the blueberries with a little bit of flour so that they stay suspended in the batter and don't sink to the bottom of the muffins.
  • The key to a perfect muffin is just barely mixing the ingredients. You want them to come together, but a few lumps are fine. This way they’ll stay moist and tender!
  • Fill the muffin cups nice and full to give the muffins those nice domes and a high rise.
  • To check if the muffins are done, insert a toothpick into the center and make sure it comes out clean. Don’t cook them for too long, or they can dry out.
  • This recipe yields 16 standard-size muffins. You can bake the batter in jumbo muffin tins for giant bakery-size treats. You'll need to increase the total baking time to 30-35 minutes for the jumbo muffins. Similarly, you can bake the batter in mini muffin tins. The mini muffins will bake much faster, so they will only need a total of about 12-15 minutes in a 350° F oven.

Nutrition

Serving: 1muffin | Calories: 355kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 222mg | Potassium: 161mg | Fiber: 1g | Sugar: 23g | Vitamin A: 582IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg