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
Crunchy Streusel Topping
- 1/3 cup granulated sugar
- 1/4 cup all purpose flour
- 2-3 tbsp butter cold
- 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
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.
- 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.
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!!