Description
These bakery style blueberry muffins are the muffins you didn't know you needed in your life! They're soft and bursting with blueberries on the inside and garnished with a delicious, crunchy streusel topping.
Ingredients
Scale
Blueberry Muffins:
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (114g) whole milk
- 2 whole eggs (100g)
- 1/4 cup (57g) sour cream
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 cup (107g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 cup (150g) blueberries, fresh or frozen
Streusel Topping:
- 1/4 cup (53g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/3 cup (38g) walnuts, finely chopped
- 1/4 cup (57g) unsalted butter, cubed
Instructions
- Preheat the oven to 425°F. Line a standard muffin pan with paper liners and set it aside.
- Prepare the blueberry muffins: In a large bowl, whisk together the melted butter, whole milk, eggs, sour cream, and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, salt, baking powder, baking soda, and ground cinnamon. Whisk the dry ingredients into the wet ingredients, then fold in the blueberries until just combined.
- Prepare the streusel topping: In a medium bowl, whisk together the light brown sugar, granulated sugar, all-purpose flour, ground cinnamon, salt, and chopped walnuts. Add in the cubed butter, then use a pastry cutter or fork to cut the butter into the mixture until the texture is coarse and there aren't any large chunks of butter remaining.
- Spoon the muffin batter into the prepared liners, filling each all the way to the top, then generously sprinkle the streusel topping over the top of each muffin. You may not need to use all the topping.
- Bake the muffins for 5 minutes at 425°F. Then, with the muffins still in the oven, reduce the oven temperature to 350°F and bake for an additional 15-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove the muffins from the oven and transfer them to a wire rack to cool completely.
- Stored tightly in an airtight container, these muffins will stay fresh at room temperature for up to 3-5 days or up to 2 months in the freezer.
Notes
- Blueberries: Both fresh and frozen blueberries work well for this recipe. If you're using frozen blueberries, you don't need to worry about thawing them first. However, I'd recommend gently tossing the them in a little flour before mixing them into your muffin batter. This helps keep them from sinking and from bleeding juice into the batter.
- Walnuts: The walnuts add a delicious crunch and flavor to the streusel topping, but feel free to omit them if you'd prefer a nut-free muffin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
