I promised to share my favorite blueberry muffin recipe with you this week- this is one you’ll want to pin or save for later! These muffins are really delicious. We’ve been eating them for breakfast the past few days. They have a crunchy streusel topping, are loaded with berries, and are perfectly dense & filling for breakfast on the go. I’ve been spending a lot of time in our kitchen lately, and in an effort to use up our berries- these muffins were made. Opposite of myself, Emmett hates berries… however, he’ll happily eat them in muffin form. If I buy berries, I know I’ll be eating them by myself, or I’ll have to bake them into pastries to use them up. Haha! Click through for the recipe…
I modified this recipe from one of my favorite cookbooks (see all of my favorites in this post!)… Magnolia Table, Volume 2 by Joanna Gaines. I prefer a crunchy streusel, so I use a different recipe for that. For the batter, I also switched up some ratios and adjusted the baking time. I think I’ve finally nailed the perfect blueberry muffin! These are so good and never last long in our house.
Best Blueberry Muffins
Ingredients
Crunchy Streusel Topping
- 1/3 cup granulated sugar
- 1/4 cup all purpose flour
- 2-3 tbsp butter cold
Muffins
- 1 1/3 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 8 tbsp butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1/2 cup sour cream
- 1 cup frozen blueberries thawed
Instructions
Crunchy Streusel Topping
- Make the streusel topping by stirring together the sugar and flour in a small bowl. Once combined, add the cold butter.
- Using your fingers, cut in the butter until it resembles course crumbs. Place the crumbs in the fridge to use later.
Muffins
- Preheat the oven to 350 degrees F.
- Prepare a large muffin tin with oversized lotus parchment baking cups.
- In a medium bowl, stir together your dry ingredients: flour, baking powder, and salt.
- In a large mixing bowl, use a mixer on medium speed to cream together the sugar and softened butter- about 2-3 minutes.
- Add the eggs, one at a time, mixing until just combined.
- Next add the vanilla, then mix at medium speed until everything is well incorporated.
- Add half of the flour mixture (your dry ingredients), mixing on low speed.
- Then add half of the sour cream, mixing on low speed.
- Repeat with the remaining flour mixture and the rest of the sour cream, mixing until well combined.
- Carefully fold in the blueberries.
- Using a large scoop, divide the batter into your prepared parchment cups in the muffin tin. Sprinkle with the streusel topping.
- Bake for 28-32 minutes, or until an inserted toothpick comes out clean. The topping should be lightly browned.
Notes
You can also switch up the berries in this recipe… sometimes I’ll substitute frozen mixed berries in place of regular blueberries. The batter is really versatile, so feel free to adjust depending on your mood.
These muffins also make a great gift for neighbors or friends. Our best friends are expecting a baby very soon and we’re on the list to drop off meals- this will definitely be in their food basket. They look really beautiful in a bowl or basket covered with a kitchen towel. You know I’m all about taste AND presentation. Hah! Anyway- if you give them a try, please let me know what you think. Enjoy!!
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Peggi
January 26, 2021 at 4:27 amMmmmmmm. Blueberries are a favorite! And I love a crunchy topping. I’m kind of terrible at making my muffins look pretty though…which is endlessly galling. I always fill the cups too much. Why a seasoned baker continues to make this mistake is a mystery. I should commit to baking a batch a week until I’ve developed a proper filling habit! The texture of these really does look divine! (and I just got a pint of blueberries on Sunday!) What a welcome gift a basket of those would be! 💜
PS That ruffled bowl is too cute!
Sarah
January 26, 2021 at 8:15 amMine too, Peggi! Frozen blueberries are my go-to afternoon snack. Emmett thinks I’m crazy, but they’re delicious. I’m terrible at consistent sizes, so I always use the scoop. It’s easy to transfer the batter from the mixing bowl to the parchment cups, and they’re all perfectly consistent… a win / win! If you whip up a batch, let me know what you think :) Happy Tuesday!! xo
Melanie T
January 26, 2021 at 7:03 amGreat looking muffins!Mine always get the purple batter look from the thawed berries so I’m wondering if you can tell if you do something special to avoid that. Have a great day!
Sarah
January 26, 2021 at 8:13 amThanks, Melanie! I’m having the last one for breakfast this morning :) You can drain and rinse the berries before carefully folding them into the batter, if you don’t want to get those purple streaks!
Danna F
January 26, 2021 at 9:08 amOne of my favorite breakfast muffins is blueberry. I have only used the box of Krusteaz muffin mix. Yours looks delish! I too love berries and the frozen ones with almond milk or alone is so good! If I get a good batch of blueberries at the store they don’t last cause I can’t stop eating them!
For some reason, my baked goods (cookies, muffins, cakes, etc) never look good. They taste fine but your presentation is always so well done.
Have a great Tuesday!
Sarah
January 26, 2021 at 5:52 pmMine too, Danna! I’m with you on berries not lasting long in our house… I can eat them quickly. Haha! I feel like the stylist in me spends way too much time making food look pretty. It’s really all about the taste, so don’t be hard on yourself. haha! Hope you had a wonderful Tuesday, Danna! xox
Lauren
January 26, 2021 at 9:16 amDisclaimer: I’m a weirdo, and I know it. 🤣😂 I will start by saying these blueberry muffins look delightful, and it’s likely I’ll make them because Jeff and Aaron are blueberry muffin hounds! But, I’ll admit something that’s going to be an unpopular opinion- I’m not the biggest blueberry muffin fan. I love blueberries, and muffins, so you’d think I’d be an enormous fan. I’ll eat them, and I like the idea of them, but I haven’t found the perfect blueberry muffin to win me over. Lol. I will say, streusel topping is my favorite when it comes to muffins, so this might just be the piece de resistance! At any rate, your recipes are always perfection, so I’m excited to try! Happy Tuesday friends!
Sarah
January 26, 2021 at 5:51 pmHaha!! Well, at least Jeff and Aaron will enjoy them, and who knows- maybe you’ll be into it :) Regardless, they’re quick and easy to make! The streusel topping is really good- I also like a crunch and a little sweetness on top of a fluffy muffin. Hope you’re having a great week so far! xox
Sarah
January 26, 2021 at 5:53 pmOR- substitute a different berry for your muffins, Lauren! Raspberries, chocolate chips, anything goes :)
Tess Peree-Sehic
February 21, 2021 at 8:31 amSuper nice and quick recipe Sarah. I only added a bit of Woodford Reserve spiced cherry aromatics. Folding the blueberries in worked like a charm. I also messed up the topping (put in too much sugar since my butter wasn’t cold enough) but I’ll get it right next time. Thanks for the recipe! P.S. my presentation was also very well received because I agree, presentation is half the taste.
Sarah
February 22, 2021 at 7:36 amTess!! Hi, I hope you’re doing well :) I’m so glad you enjoyed the recipe. I love your idea of adding a splash of Woodford Reserve (our favorite, too). Presentation really is half the taste. Hope you have a wonderful week! xo