The most heavenly bakery style blueberry muffins. Packed full of blueberries, these muffins are the ultimate breakfast/snack/dessert! What makes them the best in my opinion is the crunchy streusel topping made with brown sugar, chopped walnuts, cinnamon, and butter! The balance of the soft cake-y muffin and the sugary crunch on top is unbeatable. Your fam and friends will love them, trust me! You’ll never go to a different muffin after this one.
How To Make Blueberry Muffins with Streusel Topping:
First comes the topping, and it’s super simple.
Step 1: Chop walnuts, and add in cinnamon, and brown sugar. Pour butter over the ingredients and mix with a fork. Done! Set aside for later.
Now, here is the bulk of the work. The Batter!!
Step 2: Preheat oven to 425°F. Line and/or spray a 12-count muffin pan with nonstick spray, set aside. (The non-stick spray over the cupcakes liners allows for an easy removal at the end.) Mix all of the streusel ingredients together in a small bowl and set aside.
Step 3: In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
Step 4: In a large bowl with a hand mixer or stand mixer with a paddle attachment, beat together the butter and both sugars on high until smooth and creamy. Beat in eggs one at a time, then beat in sour cream and vanilla.
Step 5: lowly beat in dry ingredients alternating with the milk until no flour pockets remain in the batter. Fold in 1¼ cups of blueberries, reserving ¼ cup. Spoon batter into the liners all the way to the top.
Step 6: Add remaining ¼ cup of blueberries on the tops of the muffins, then lightly pack streusel topping over the muffins.
Step 7: Bake muffins for 5 minutes at 425°F, then reduce oven temperature to 350°F and bake for an additional 18-19 minutes. Let muffins cool for about 15 minutes before removing for the pan. Enjoy!
Looking for more tasty morning treats! Try my cranberry orange coffee cake, it is to die for! Packed full of orange preserves, cranberries, walnuts, and cinnamon sugar!
Let me know how these Blueberry Muffins turn out. Email me pics at thebigbootybaker@gmail.com or tag me on my instagram @thebigbootybaker ! Happy Baking! XOXO- Tiffany
Blueberry Muffins with Streusel Topping
Ingredients
Streusel Topping
- 3 tbsp (47g) unsalted butter melted
- ½ cup (60g) chopped walnuts
- ½ cup (100g) packed light or or dark brown sugar
- 1 tsp ground cinnamon
Blueberry Muffins
- 1 ½ cups (192g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (113g) room temperature unsalted butter
- ½ cup (100g) granulated sugar
- 1/4 cup packed light or or dark brown sugar
- 2 eggs
- ⅓ cup (80g) sour cream
- 2 tsp vanilla extract
- ¼ cup (60ml) milk
- 1½ cups (250g) blueberries divided
Instructions
- Preheat oven to 425°F. Line and/or spray a 12-count muffin pan with nonstick spray, set aside. (The non-stick spray over the cupcakes liners allows for an easy removal at the end.) Mix all of the streusel ingredients together in a small bowl and set aside.
- In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
- In a large bowl with a hand mixer or stand mixer with a paddle attachment, beat together the butter and both sugars on high until smooth and creamy. Beat in eggs one at a time, then beat in sour cream and vanilla.
- Slowly beat in dry ingredients alternating with the milk until no flour pockets remain in the batter. Fold in 1¼ cups of blueberries, reserving ¼ cup. Spoon batter into the liners all the way to the top. Add remaining ¼ cup of blueberries on the tops of the muffins, then lightly pack streusel topping over the muffins.
- Bake muffins for 5 minutes at 425°F, then reduce oven temperature to 350°F and bake for an additional 18-19 minutes. Let muffins cool for about 15 minutes before removing for the pan. Enjoy!