Blueberry Muffins with Streusel Topping
It’s June and that means that fresh, beautiful, blue blueberries are ripe in our gardens and farmers’ markets! Ya gotta love these little plump, blue balls of deliciousness, don’t you? Now is the best time of year to bake blueberry muffins! And these Blueberry Muffins with Streusel Topping are just BURSTING with juicy fresh blueberries.
These blueberry muffins are so buttery, soft, and moist! Even better then what you get from a bakery! The blueberries alone don’t make these muffins awesome: The muffins have a delicate crumb under a sparkling streusel crust . . . just delicious. You just can’t make a better muffin than one with a finishing touch of streusel! And better yet, so easy to make, which I know you’ll appreciate! Gotta love everything about these blueberry muffins!
So if you want some blueberry muffins that are:
- brimming with fresh blueberries
- topped with a delicious, crunch cinnamon-sugar streusel
- soft, delicate with cake-like centers
- larger and taller than the norm
- moist and buttery
- super easy to make
then this is the recipe you’ll love!
Baking Notes for Blueberry Muffins with Streusel Topping:
- It’s best to use muffin liners to prevent the blueberries from sticking to the muffin pan. However, if you don’t have any, then generously coat the muffin pan with cooking spray or softened butter followed by a good dusting of flour.
- To easily prevent blueberries from sinking to the bottom of your muffins, simply fill half of the muffin liners or muffin pans with the batter, then add half of the blueberries. Then pour the remaining batter over the blueberries and top it off with the remaining blueberries.
- For the crunchy streusel topping, it’s best to use turbinado sugar, also called ‘raw’ sugar. It has a larger texture and works great in streusels.
- Use smaller size blueberries because larger blueberries sink to the bottom of the muffin batter while baking.
- Coat blueberries lightly with flour so that they don’t ‘bleed’ blue juice into the batter.
- Blueberry muffins stay moist for several days, but they also get soggy, so store them in the frig.
- When storing blueberry muffins, it’s a great idea to put a sheet of paper towels in a large sealable plastic bag and place the muffins on the paper towel in one layer and not on top of each other.
- You can freeze blueberry muffins for up to several months.
Buying Fresh Blueberries:
- When using fresh blueberries, look for berries that are firm, dry, plump and smooth-skinned, with a silvery surface bloom and no leaves or stems.
- Look for blueberries that are deep purple-blue to blue-black.
- Don’t buy blueberries that appear soft or shriveled or have any sign of mold.
- If you see any juice stains in a container of blueberries, the fruit might be bruised and you want to avoid those.
- Refrigerate fresh blueberries immediately.
- Refrigerate fresh blueberries immediately.
- Wash your blueberries just before you start using them in a recipe or even if you’re just snacking on them.
- Use blueberries within 10 days of purchase.
- When freezing fresh blueberries, make sure that they are completely dry before freezing.
- Don’t worry about rinsing the berries before freezing them; simply place them in resealable plastic bags and freeze.
PIN IT FOR LATER!
More blueberry recipes that you might enjoy:Print
For the Muffins:
- 1/2 cup butter
- 2 jumbo eggs
- 1–1/2 cups sugar
- 1/2 cup sour cream (you can also use plain yogurt)
- 1/2 cup whole milk (you can also use buttermilk)
- 2 cups flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp salt
- 2 cups SMALL blueberries, fresh or frozen
- 2 tsp. vanilla extract
For the Streusel Topping
- 2 tsp. butter, not softened
- 1/3 cup brown sugar, packed down
- 1/2 cup turbinado sugar
- 1 Tbsp. flour
- 1/2 tsp. cinnamon
- Preheat oven to 425 F degrees.
- Prepare the streusel topping: With a pastry cutter, cut the butter slices into the sugar, brown sugar and flour until completely lumpy with small pea-sized clumps. Set aside to use later to top the muffins.
- Prepare dry ingredients separately in a medium-sized bowl:
- Mix the flour, baking powder, baking soda, and salt together.
- Prepare the wet ingredients in another medium-sized bowl:
- Using a handheld or stand mixer fitted with a whisk or paddle attachment beat the butter with the sugar on high speed for about 3 minutes.
- On medium speed, add the eggs one at a time, beating well after each egg is added.
- Beat in the sour cream, milk, and vanilla extract.
- On low speed, add the dry ingredients with the wet ingredients in one bowl together. Beat until all dry ingredients are well incorporated.
- Toss the blueberries in flour for a good coating.
- Gently fold the blueberries into the muffin batter. * please read important note below
- Spoon the batter into muffin liners, filling them ALL the way to the top. ** please read notes below
- Top each with the streusel mixture.
- On 425 degrees F, bake the muffins for 5 minutes.
- Reduce the oven temperature to 350 degrees F and bake for 20 minutes, check with a toothpick. If it comes out clean, then remove from the oven. If moist batter is on the toothpick, bake for another 5 minutes. I prefer to bake for 25 minutes total, just in case the bottoms of the muffins aren’t fully baked due to the blueberries.
- Allow the muffins to cool and rest IN the muffin pan for 5 – 10 minutes.
- Remove them and place on a wire rack to continue to cool.
* To easily prevent blueberries from sinking to the bottom of your muffins, fill half of the muffin liners or muffin pans with the batter, then add half of the blueberries. Then pour the remaining batter over the blueberries and top it off with the remaining blueberries.
** It’s best to use paper muffin/cupcake liners to easily remove the muffins from the pan, however, if you don’t have these, generously coat the muffin pan with either cooking spray oil or softened butter followed by a generous coating of flour. Tap gently to remove any excess flour.