Y’all I love a blueberry muffin fresh out of the oven primed and ready to be slathered in a rich European butter. And I make some bomb ones. My blueberry streusel muffins are moist, light and tender with that buttery crumble right on top. We talking textures on textures for breakfast. Get into it.
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How to Make Blueberry Muffins
- Whisk the eggs, sugar, oil, sour cream, milk, vanilla and lemon extracts together in a large bowl until everything is well combined.
- Sift together the flour, baking soda and salt into the bowl of wet ingredients.
PRO TIP: Whisk just until combined but do not over mix (you don’t want tough muffins, do you?).
- Add the blueberries and gently fold them into the batter.
- Scoop the batter into lined muffin cups.
- Make the crumble topping. Cut the cold butter into the brown sugar and wheat flour until it resembles crumbs
PRO TIP: This can be done with a fork, pastry cutter, or even with your hands.
- Sprinkle the crumb topping mixture over each unbaked muffin.
- Bake the muffins in the oven.
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PRO TIP: Start checking the oven around 17 minutes. Make sure to check your muffins around the 20-21 minute mark since ovens tend to misbehave sometimes.
- Let them cool in the pan for ten minutes before removing them to a wire rack to finish cooling.
Blueberry Streusel Muffins Recipe
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Ingredients
For the Muffin Batter:
- 2 large eggs room temperature
- ⅔ cup granulated sugar
- ⅔ cup canola oil
- ½ cup sour cream room temperature
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 2 ¾ cups White Lily all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups fresh blueberries
Crumb topping:
- ½ cup White Lily all-purpose wheat flour
- ½ cup light brown sugar
- 4 tablespoons cold unsalted butter
Instructions
Mix the Muffins
- Preheat oven to 350 degrees. Grease muffin pan or add muffin liners to pan.
- In a large bowl, whisk together eggs, sugar, oil, sour cream, milk, vanilla and lemon extracts until well combined.
- Sift together flour, baking soda and salt and add to the wet ingredients and whisk until combined but do not over mix (you don’t want tough muffins, do you?).
- Carefully fold in blueberries. Using a trigger ice cream scooper, scoop batter into muffin cups.
How to Make Crumble Topping
- Cut the cold butter into the sugar and flour until it resembles crumbs (this can be done with a fork or even with your hands). Sprinkle this mixture over the muffins.
Bake
- Bake 23-25 minutes. Start checking the oven around 17 minutes. Make sure to check your muffins around the 20-21 minute mark since ovens tend to misbehave sometimes.
- Let the muffins cool in the pan for 10 minutes and then release from pan and cool on a wire rack. Enjoy!!
Notes
How to Store Muffins
Leftovers: Store in an airtight container at room temperature for up to three days. Reheat: If you want to enjoy leftover muffins slightly warm, pop them in the microwave for a few seconds to heat up.Can you freeze blueberry streusel muffins?
Yep! Let them cool completely. Then double wrap them in plastic wrap and foil or place them in a ziploc bag or container. Thaw them out on the counter before serving. Reheat them wrapped in foil in a 325 degrees F oven for 5-10 minutes.Nutrition
Recipe Tips
- Don’t over mix the batter! We wanna keep these tender. Too much mixing makes tough muffins.
- Watch while baking. Baking times are simply a recommendation and everyone’s oven might bake a little bit differently. I suggest checking them about two-thirds of the way through the cooking time so they don’t end up overbaked.
- Make sure batter is evenly distributed in the pan. Grab a ice cream scoop or a measuring cup so they bake evenly.
- If not using muffin liners, be sure to grease your pan very well so they don’t stick.
Recipe Help
Yep! Add them to the batter while still frozen and extend the cooking time by 2-3 minutes. The only drawback to baking with frozen blueberries is that they often turn the batter purple or blue. Not thawing the berries will reduce that a little.
It’s a little tricky since the streusel topping hides the muffins a bit. You can test for doneness by touching the tops and gently pressing down. If they feel firm they are likely done. Another method is to insert a toothpick into one of the center muffins. If it comes out clean the muffins are done.
I recommend making blueberry streusel muffins fresh or the day you plan to serve. I find that after the first day the crumb topping loses its crispness.
More Quick Bread Recipes for Breakfast
- Zucchini Bread
- Apple Fritter Bread
- Strawberry Shortcake Cinnamon Rolls
- Easy Banana Bread
- And for more amazing blueberry recipes, check out Blueberry Orange Bundt Cake, Blueberry Lemon Layer Cake, Blueberry Lemon Biscuits, Blueberry Pancakes, Perfect Blueberry Glazed Donuts and Blueberry Waffles!
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
This post was originally published in March 2017. It has been updated with new content and images.
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Can I use regular all purpose flour for the topping. I could not find whole wheat All-Purpose flour
Absolutely!!