Blueberry Streusel Muffins
Fluffy and flavorful blueberry muffins, made even better with crunchy streusel topping.
Ingredients
Blueberry Muffins
- 1 ¾ cups flour
- ½ cup milk
- ¼ cup sour cream or yogurt
- 2 eggs
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt or ¼ teaspoon table salt
- ¾ cup sugar or honey
- ¼ cup unsalted butter, melted
- 1 cup blueberries, fresh or frozen
Streusel Topping
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup oats
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter, softened
Instructions
- Mix all the streusel ingredients together until well blended and set aside. It should blend together like a thick paste.
- Whisk dry ingredients together in a large bowl (flour, baking soda, baking powder, salt). If using fresh blueberries, add them to the dry ingredients and stir them just for a minute to coat them in the flour mixture. This will keep them from sinking to the bottom of your muffins. If using frozen blueberries, add at the end.
- In a separate bowl, whisk all the wet ingredients (milk, sour cream or yogurt, eggs, melted butter) and sugar until smooth. If your ingredients are very cold, the melted butter may re-solidify a little.
- Pour the wet ingredients into the dry and stir until just combined. The batter will be lumpy and thick. If using frozen blueberries, incorporate them gently.
- Preheat the oven to 400℉ and lightly grease your standard sized muffin pan, or you can use paper liners. Fill the cups of the muffin tin with batter. Try to leave ¼" of space at the top if you can.
- Take 1 Tbl of the streusel mix for each muffin, and gently flatten it into a small circle before lightly pressing onto the top of each muffin. If your streusel mix is more dry and crumbly, you can just sprinkle it on top.
- Bake for 15-20 minutes, then remove from the oven and carefully transfer the muffins to a cooling rack.