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!
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.
Muffins:
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.
Video
Notes
NOTE: You can use fresh or frozen blueberries for this recipe! If using frozen, don’t let the blueberries thaw. Keep them frozen and mix them into the batter as is.