Blueberry Streusel Muffins
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These Blueberry Muffins are packed with juicy berries and topped with a buttery, crumbly streusel that adds the perfect sweet crunch. One bite and you’ll be reaching for a second!
Berry season is in full swing here and I am loving it!  Fresh strawberries, blueberries, and raspberries that taste delicious and are affordable. While I love eating them as they are, I also enjoy baking with them. Â
One of my favorite berry desserts are Strawberry Pie Bars.  When I have extra raspberries, which isn’t very often, I enjoy these White Chocolate Raspberry Cookie Bars. Whenever I have more time in the kitchen Blueberry Babka is a favorite that can’t be beat!
Blueberries were on sale this week so I knew I wanted to make something with them. The first thing that came to mind were blueberry muffins. I think out of all the muffins blueberry muffins are the classic ones that are served just about everywhere.Â
Why you will love Blueberry Muffins:
You’ll enjoy blueberry muffins because they combine the perfect balance of sweet, fruity flavor with a soft and tender texture. Every bite is filled with juicy blueberries that adds a burst of freshness They’re easy to grab on the go, delicious for breakfast or a snack, and pair perfectly with a cup of coffee or tea. If they’re topped with a buttery streusel, you’ll also get a delightful crunch that makes them feel like a bakery treat right at home!
I decided that instead of just making a plain blueberry muffin I would go ahead and put a delicious streusel on top of them. Â
I made three different versions of these blueberry muffins and the one I’m sharing with you is the clear winner. These muffins are moist and delicious and are bursting with the fresh blueberries.  On top of the muffins is a simple streusel.  While the streusel may be simple, it really makes these muffins.  Not only does it taste delicious but it makes the muffins looks pretty and gives them a bit of a crunch!
I made a dozen of these muffins fully intending to have 6 for us to eat throughout the week for breakfast and to take the other 6 to work to share.  Those other 6 never made it to work. My husband and I were crazy about these muffins!  I think we each had one for breakfast and one after dinner for 3 days in a row.  They were too good to share.  Next time I’ll make a double batch and take them in to work.
Blueberry Streusel Muffins
Ingredients
For the muffins:
- 1 3/4 c. flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 c. sugar
- 1/2 c. butter
- 1/4 c. milk
- 1/4 c. light sour cream
- 2 eggs
- 1 1/2 c. fresh blueberries
For the streusel:
- 1/3 c. flour
- 3 Tablespoons sugar
- 3 Tablespoons chilled butter cut into small pieces
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 400 degrees. Line a muffin tin with 12 liners or spray them with cooking spray.
- In a large bowl combine the flour, baking powder, and salt. Mix well and set aside.
- In a large bowl combine the sugar, butter, milk, sour cream, and eggs. Mix well with a wire whisk until just blended.
- Add the flour mixture to the sugar mixture and mix until just combined. Gently fold in the blueberries.
- Divide the batter evenly between 12 muffin cups, filling each one 2/3 of the way full.
- In a small bowl combine the flour, sugar, butter, and cinnamon. Using your fingers, mix the butter into the dry ingredients until a crumb mixture forms.
- Sprinkle 1 tablespoon of the crumb mixture evenly over top of all 12 muffins.
- Bake the muffins for 18-22 minutes or until they are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and cool on a wire rack.
Notes
Thanks for sharing this recipe. The muffins look delicious.
Blessings,
Deborah
I’m so glad you enjoyed these muffins, Heather. Yours look delicious. And now I want to make more!
They were so awesome! I love how much they tasted like bakery muffins!