Ingredients
For the muffins:
1 ½ cups all-purpose flour
½ cup granulated sugar
½ cup unsalted butter, softened
½ cup sour cream (or Greek yogurt)
2 large eggs, room temperature
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
½ tsp salt
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries (do not thaw if frozen)
For the streusel topping:
½ cup all-purpose flour
⅓ cup brown sugar
¼ cup cold unsalted butter, cubed
½ tsp cinnamon
Pinch of salt
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
Make the streusel: mix flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork until crumbly. Set aside.
In a bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in sour cream and vanilla.
Fold dry ingredients into wet ingredients until just combined. Toss blueberries in 1 tbsp flour, then gently fold into batter.
Divide batter into muffin cups (about ¾ full). Sprinkle each with streusel topping.
Bake 22–25 minutes, until golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Sour cream makes the muffins extra moist, but Greek yogurt works well too.
For bigger bakery-style muffins, fill the liners almost to the top.
Don’t overmix the batter—this keeps the muffins fluffy.
Muffins keep well for 3 days at room temp or can be frozen up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 230 kcal
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg