Easy Blueberry Streusel Muffins Recipe
This easy Blueberry Streusel Muffins Recipe makes deliciously moist, light and juicy blueberry muffins with a sensational crumbly streusel topping.
Servings: 16 muffins
Calories: 293kcal
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
Don't over mix the batter! This is the most important tip I can give for tender muffins. Too much mixing leads to 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 overcooked.
Make sure batter is evenly distributed in the pan. This means all the muffins will bake in the same amount of time. I find a trigger ice cream scoop is the easiest utensil for this task but you can also use a measuring cup and spatula.
If not using muffin liners, be sure to grease your pan very well so they don't stick.
Nutrition
Calories: 293kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 303mg | Potassium: 74mg | Sugar: 16g | Vitamin A: 185IU | Vitamin C: 1.2mg | Calcium: 30mg | Iron: 1.4mg