Quick Description
Soft, fluffy muffins bursting with blueberries and topped with a buttery crumb streusel. These are tall, bakery-style muffins with a tender interior and crunchy sweet topping.
Servings & Timing
Servings: 12 large muffins
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Total Time: ~40 minutes
🧁 Ingredients
Muffin Batter
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup sour cream (or Greek yogurt)
- ½ cup milk
- 1½ tsp vanilla extract
- 1½ cups fresh or frozen blueberries
Crumb Topping (Streusel)
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- 3 tbsp granulated sugar
- ½ tsp cinnamon
- 4 tbsp cold butter, cubed
👩🍳 Instructions
1️⃣ Prepare Oven
- Preheat oven to 400°F (200°C)
- Line muffin pan with tall bakery-style liners
2️⃣ Make Streusel
- In a bowl, mix flour, sugars, and cinnamon
- Cut in cold butter using fork or fingers
- Mixture should look crumbly
- Set aside
3️⃣ Mix Dry Ingredients
In a large bowl combine:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
4️⃣ Mix Wet Ingredients
In another bowl whisk:
- Melted butter
- Eggs
- Sour cream
- Milk
- Vanilla
5️⃣ Combine
- Add wet ingredients to dry
- Mix gently until just combined
- Fold in blueberries (do not overmix)
6️⃣ Fill & Top
- Fill liners almost to the top
- Generously add crumb topping
- Press lightly so crumbs stick
7️⃣ Bake
- Bake at 400°F for 5 minutes
- Then reduce to 350°F (175°C)
- Continue baking 15–20 minutes
- Toothpick should come out clean
Texture
✔ Tall bakery domes
✔ Moist center
✔ Crunchy crumb topping
✔ Bursting blueberries
Pro Tips
- Toss blueberries in 1 tbsp flour before folding in (prevents sinking)
- Do not overmix batter
- High initial temperature gives tall domes
Storage
- Room temp: 2 days
- Fridge: 5 days
- Freeze: 2 months
