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Blueberry Muffins · Bakery-Style Streusel

Bakery-Style Blueberry Streusel Muffins

Tall, domed muffins with a tender sour cream crumb, lots of berries and a buttery cinnamon crumb topping. A blast of high heat at the start gives them bakery-style tops.

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Prep
20 min
Cook
22 min
Total
1 hr
Serves
12 · 12 muffins
Level
Easy

Ingredients

Streusel

  • ⅓ cup all-purpose flour, 42 g
  • ¼ cup brown sugar, packed (53 g)
  • ½ tsp ground cinnamon
  • 1 pinch salt
  • 3 tbsp unsalted butter, melted

Muffins

  • 2 cups all-purpose flour, spooned and leveled (250 g), plus 1 tbsp for the berries
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp kosher salt
  • ½ cup unsalted butter, melted and cooled (113 g)
  • ¾ cup granulated sugar, 150 g
  • 2 large eggs, room temperature
  • ½ cup sour cream, 120 g
  • ½ cup milk, 120 ml
  • 2 tsp vanilla extract
  • 1 ½ cups blueberries, fresh, or frozen and not thawed (225 g)

Steps

  1. Heat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. For the streusel, stir the flour, brown sugar, cinnamon and salt in a small bowl. Add the melted butter and pinch it together with your fingers into small clumps. Set aside.
  3. In a medium bowl, whisk the 2 cups of flour with the baking powder, baking soda and salt.
  4. In a large bowl, whisk the melted butter and sugar, then whisk in the eggs one at a time.
  5. Whisk in the sour cream, milk and vanilla until smooth.
  6. Add the flour mixture and fold with a spatula until only a few streaks of flour remain.
  7. Toss the blueberries with the extra 1 tablespoon of flour and gently fold them in. Stop as soon as they are spread through; overmixing makes tough muffins.
  8. Divide the batter among the liners, filling each one to the top.
  9. Sprinkle the streusel evenly over the muffins, pressing it on lightly.
  10. Bake at 425°F to puff the tops quickly.
  11. Without opening the door, lower the oven to 375°F (190°C) and bake until the tops spring back and a toothpick in the center comes out clean or with a few moist crumbs.
  12. Cool in the tin 5 minutes, then move the muffins to a rack.

Tip: Frozen berries go in straight from the freezer so they do not bleed purple through the batter.

Tip: Lumpy batter is good batter. Stop folding as soon as most of the flour disappears.

Tip: Greek yogurt can stand in for the sour cream.

Storage: Airtight at room temperature 2 days, or refrigerate up to 5 days.

Make ahead: Freeze cooled muffins in a bag up to 3 months. Rewarm in a 300°F oven for 10 minutes.

Estimated nutrition per serving: 300 calories · protein 4 g · carbohydrates 40 g · fiber 1 g · sugars 20 g · fat 14 g (saturated 8 g) · sodium 220 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 16 of 16 ingredients.