Blueberry Muffins with Crunchy Streusel Topping
These delicious blueberry muffins are topped with a crunchy streusel, making them perfect for breakfast or an afternoon snack.
Ingredients
For the Muffins
- 2.5 cups all-purpose flour Provides the base for a fluffy and soft muffin.
- ⅓ cup light brown sugar, packed Adds a subtle caramel flavor.
- 2 tablespoons granulated sugar Balances the flavors.
- ½ teaspoon ground cinnamon Enhances the sweetness of blueberriest.
- ½ teaspoon fine salt Balances the sweetness.
- 4 tablespoons cold unsalted butter, cubed Adds moisture and richness.
- 2 teaspoons baking powder Ensures the muffins rise.
- ½ teaspoon baking soda Contributes to the texture.
- 2 large eggs, room temperature Binds ingredients and adds structure.
- ½ cup neutral oil (canola or vegetable) Keeps the muffins moist.
- ½ cup sour cream Creates a tender crumb.
- ½ cup buttermilk Adds moisture and tang.
- 2 teaspoons vanilla extract Infuses aroma.
- 1 teaspoon finely grated lemon zest Brightens flavors.
- 1.5 cups blueberries (fresh or frozen) Bursting with flavor and antioxidants.
- 1 tablespoon coarse sugar (optional) For extra crispy topping.
For the Streusel Topping
- ½ cup all-purpose flour For the streusel texture.
- ⅓ cup brown sugar For sweetness.
- 2 tablespoons granulated sugar For additional sweetness.
- ½ teaspoon ground cinnamon For flavor.
- pinch salt Balances flavors.
- 4 tablespoons cold unsalted butter, cubed Creates crunchy texture.
Instructions
Preparation
- In a small bowl, combine ½ cup of flour, ⅓ cup of brown sugar, 2 tablespoons of granulated sugar, ½ teaspoon of cinnamon, and a pinch of salt. Rub in the cold cubed butter until it resembles coarse crumbs. Refrigerate.
- Preheat the oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners.
- In a bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together ½ cup of granulated sugar, ¼ cup of packed light brown sugar, eggs, oil, sour cream, buttermilk, vanilla extract, and lemon zest until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Fold in blueberries gently to the batter.
Baking
- Divide the batter among the muffin cups, filling nearly to the top.
- Distribute the streusel over each muffin and sprinkle with coarse sugar.
- Bake for 5 minutes at 425°F, then reduce the temperature to 375°F and bake for an additional 15-18 minutes until golden.
- Let cool in the pan for 8 minutes before transferring to a wire rack.
Serving
- Serve muffins warm or at room temperature and enjoy.
Notes
For more flavor, consider adding a pinch of nutmeg. Ensure to measure your flour correctly for best results.