why make this recipe
These muffins are soft, moist, and full of fresh blueberries. The sour cream keeps them tender. The streusel on top adds a sweet, crunchy bite. They are easy to make and work for breakfast or snacks.
introduction
This recipe makes a batch of blueberry sour cream muffins with a simple streusel topping. You use common ingredients and a quick mix-and-bake method. The result is warm, tasty muffins with a crumb topping.
how to make Blueberry Sour Cream Muffins with Streusel
Follow the steps below. Mix the wet and dry ingredients separately. Fold in the blueberries gently. Top each muffin with the streusel. Bake until a toothpick comes out clean.
Ingredients :
- 2 eggs, large
- 3/4 cup sugar
- 1 cup sour cream
- 1/2 cup canola oil
- 1 teaspoon vanilla
- 2 1/4 cup all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh blueberries (about a pint)
- 1/4 cup butter, room temperature (for streusel)
- 1/4 cup brown sugar (for streusel)
- 1/2 cup all purpose flour (for streusel)
- 1/2 teaspoon cinnamon (for streusel)
- 1/4 teaspoon salt (for streusel)
Directions :
Muffins
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, beat the 2 eggs and 3/4 cup sugar until well mixed.
- Stir in 1 cup sour cream, 1/2 cup canola oil, and 1 teaspoon vanilla. Mix until smooth.
- In another bowl, whisk together 2 1/4 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Add the dry mix to the wet mix. Stir just until combined. Do not overmix.
- Gently fold in 2 cups fresh blueberries. Be careful so the berries do not break much.
- Fill each muffin cup about 3/4 full with batter.
Streusel
- In a small bowl, cut or mix together 1/4 cup room temperature butter, 1/4 cup brown sugar, 1/2 cup flour, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt until the mix forms coarse crumbs.
- Sprinkle the streusel evenly over each muffin.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then move them to a rack to cool more.
how to serve Blueberry Sour Cream Muffins with Streusel
Serve warm or at room temperature. They go well with coffee, tea, or milk. You can split one and add a little butter or cream cheese if you like.
how to store Blueberry Sour Cream Muffins with Streusel
- At room temperature: Store in an airtight container for up to 2 days.
- In the fridge: Keep in a sealed container for up to 5 days. Bring to room temp before serving for best taste.
- To freeze: Wrap each muffin in plastic and place in a freezer bag. Freeze up to 3 months. Thaw at room temperature or warm in the oven.
tips to make Blueberry Sour Cream Muffins with Streusel
- Use fresh blueberries for best texture. If you use frozen, do not thaw them; fold them in frozen to reduce color bleed.
- Do not overmix the batter. A few lumps are fine. Overmix makes muffins tough.
- Fill the muffin cups evenly so they bake the same time.
- Press the streusel on top slightly so it stays during baking.
- If you like larger tops, bake at 400°F for the first 5 minutes, then lower to 375°F for the rest of the time.
variation (if any)
- Add 1 teaspoon lemon zest to the batter for a bright flavor.
- Replace half the blueberries with chopped strawberries or raspberries.
- Mix in 1/2 cup chopped nuts into the streusel for extra crunch.
FAQs
Q: Can I use plain yogurt instead of sour cream?
A: Yes. Use the same amount of plain yogurt. The texture will be similar.
Q: Can I use frozen blueberries?
A: Yes. Keep them frozen and fold them in last to keep the batter from turning purple.
Q: How do I know when muffins are done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, they are done.
Q: Can I make the batter the night before?
A: You can mix the dry and wet parts separately and combine in the morning. Fully mixed batter is best baked right away.
Q: Can I make mini muffins?
A: Yes. Bake mini muffins for about 10–14 minutes. Check early.
Conclusion
For a classic muffin with a moist crumb and sweet crunchy top, this recipe is a great choice. For another take on the same idea, see Blueberry Sour Cream Muffins with Streusel Topping for more tips and photos. If you want a similar recipe with slight differences, compare with Sour Cream Streusel Blueberry Muffins | Of Batter & Dough for more ideas.
Blueberry Sour Cream Muffins with Streusel
Ingredients
Method
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, beat the eggs and sugar until well mixed.
- Stir in sour cream, canola oil, and vanilla. Mix until smooth.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry mix to the wet mix. Stir just until combined. Do not overmix.
- Gently fold in fresh blueberries. Fill each muffin cup about 3/4 full with batter.
- In a small bowl, mix together butter, brown sugar, flour, cinnamon, and salt until the mix forms coarse crumbs.
- Sprinkle the streusel evenly over each muffin.
- Bake in the preheated oven for 18–22 minutes, or until a toothpick in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then move them to a rack to cool more.