Blueberry Muffins are melt in your mouth moist with a crisp streusel topping! These Fresh blueberries and brown sugar cinnamon streusel really elevate these muffins to bakery level goodness. Family and friends will be begging for the recipe!
Homemade Blueberry Muffins
Homemade blueberry muffins with streusel topping are quick while also being downright delicious! Great for breakfast, dessert, or even a mid afternoon pick me up, these muffins are made from scratch from the batter to the topping. Fresh blueberries are speckled throughout, adding juicy flavor and texture to each bite! The combination of those berries with the sweet and crunchy streusel is pretty hard to beat. The best part? They taste like they’re from a bakery, but they’re secretly SO easy to make from scratch.
Can I Use Frozen Blueberries?
You sure can! While fresh blueberries are amazing, sometimes the craving just hits and it doesn’t matter what’s in season or not. That’s where frozen fruit options like frozen blueberries come in so handy! A tip – don’t let the blueberries thaw. Keep them frozen and mix them into the batter as is.
How To Make Blueberry Muffins
- Whisk. In a large bowl, combine the all purpose flour, brown sugar, and cinnamon. Whisk to combine.
- Add the butter and mix. Add the softened butter to the dry ingredients. You can use your hands, a pastry blender, or a fork to mix the streusel until crumbs form.
- Prepare. Preheat your oven to 350°F and line a muffin tin with liners.
- Combine. In another large bowl, combine the flour, baking powder, baking soda, and salt.
- Beat. In the bowl of a stand (or hand) mixer, use a paddle attachment to beat together the butter, granulated sugar, and brown sugar for about 2 minutes or until fluffy.
- Add the eggs. Add in the eggs one at a time and beat well after each addition. Then mix in the vanilla and sour cream.
- Combine the wet and dry ingredients. Finish making the batter by combining the flour mixture and the sour cream mixture. Be sure not to overmix the batter.
- Fold it in. Now use a spatula to gently fold in half of the blueberries into the batter.
- Divide. Split the batter evenly among the muffin cups, filling about ¾ of the way full. Top each muffin with remaining blueberries and a sprinkle of the streusel topping.
- Bake. Bake the muffins for 23-30 minutes, let cool, and enjoy!
Storing Homemade Muffins
These blueberry muffins will stay fresh for 3 days at room temperature when stored in an airtight container. Store in the fridge for up to 5 days.
If you want to freeze a few (or a whole batch for a future sweet treat), wait until the muffins are fully cooled to room temperature. Carefully wrap them in plastic wrap, then pop them in the freezer where they’ll last for up to 3 months!
PRO TIP: Wrap and freeze the muffins individually and not as a batch. They’ll only need an hour or so to thaw at room temperature.
- Butter – I like to use salted butter for these muffins, but you can opt for unsalted if you prefer. Either way make sure the butter is softened and not melted completely!
- Blueberries – It’s a common misconception that coating your blueberries in flour keeps them from sinking. It doesn’t. Simply add the batter and top with additional blueberries for the best bite!
- Flour – If you want to avoid accidentally packing too much flour into the measuring cup, spoon it in as opposed to scooping it with the cup itself.
- Liners – If you don’t have cupcake/muffin tin liners on hand just be sure to grease the tin with nonstick cooking spray or butter before adding the batter.
- In a large bowl whisk together the flour, brown sugar and cinnamon. Add the butter and use your hands, a pastry blender or a fork and mix until crumbs form.
- Preheat oven to 350 degrees. Line a standard muffin tin with liners or grease well.
- In a large bowl whisk together the flour, baking powder, baking soda and salt.
- I’m a second large bowl or bowl of stand mixer fitted with the paddle attachment beat together the butter and both sugars for 2 minutes until fluffy.
- Add the eggs one at a time beating well after each, then mix in the vanilla and sour cream.
- Add the four mixture to the wet mixture and use a spatula to gently combine.
- Use a spatula to fold half of the blueberries into the batter.
- Divide the batter evenly into the muffin cups filling each 3/4 full. Top each muffin with some of the remaining blueberries then sprinkle over the crumb topping.
- Bake for 25-30 minutes until a toothpick inserted in the center of a muffin comes out clean. Allow to cool before serving.