Blueberry Muffins with Walnut Streusel
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Big, fluffy muffins bursting with blueberries and topped off with a sweet and crunchy walnut streusel.
Last week when I went to the market blueberries were on sale. I could get four dry pints for five dollars so I did! My toddler loves blueberries and I figured I could use the rest to bake something.
So after we enjoyed two pints of blueberries the other two pints were starting to get a little soft. I knew I needed to make something with them. Blueberry Muffins are always a favorite but I wanted something a bit different.
I found this recipe for Blueberry Muffins with Walnut Streusel and was sold on it. The photos looked amazing and I just had to have them! I gathered my ingredients and mixed up the muffins.
I used a cookie scoop to evenly fill the muffin cups and then I mixed the streusel together. I like that this streusel has just 4 ingredients and it doesn’t have flour in it. It’s just sweet, nutty goodness in this topping.
I popped the muffins in the oven and hoped for the best. When I opened the oven door they were puffed up and dripping blueberry juice down the tops. The streusel was golden and looked amazing. I couldn’t wait to bite into one!
The first bite was magic. These muffins are super soft and fluffy but filled with berries that burst with flavor in your mouth. The topping is sweet and crunchy which is a nice contrast from the muffin.
My husband and I had these for breakfast and our snack for a few days. Normally I would share my muffins but this time I kept them all to myself. I’m pretty sure this is my new favorite muffin recipe.
Blueberry Muffins with Walnut Streusel
Ingredients
For the muffins:
- 1 3/4 c. flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 c. butter softened
- 1/2 c. sugar
- 1/3 c. brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 c. sour cream
- 1/3 c. milk
- 1 1/2 c. fresh blueberries
For the Streusel:
- 1/2 c. brown sugar
- 1/2 c. chopped walnuts
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 425 degrees. Line a muffin tin with liners or spray with cooking spray. Set aside.
- Whisk together the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
- In a large bowl cream together the butter, ssugar, and brown sugar until smooth. Add the eggs and beat well.
- Stir in the sour cream and vanilla and mix well.
- Add the dry ingredients to the wet ingredients and mix until wet.
- Add in the milk and mix until combined.
- Fold in the blueberries.
- Spoon the batter into the liners filling them almost all the way to the top.
- Mix together the streusel ingredients. Top each muffins with a tablespoon of the streusel mixture. Genntly press it into the surface of the muffin.
- Bake for 5 minutes at 425 degrees then leaving the muffins in the oven, reduce the oven to 350 degrees.
- Bake for an additional 20 minutes.
- Remove from the oven and let them cool for 5 minutes. Remove from the muffin pan and cool completely on a wire rack.
- Muffins will stay fresh for up to 4 days.
Notes
Nutrition
