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Perfect Blueberry Muffins Recipe with Easy Crispy Streusel Topping

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These blueberry muffins feature a moist, tender crumb with bursting fresh blueberries and a buttery, crispy streusel topping. Perfect for breakfast, brunch, or a sweet snack, they are quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (80 ml) vegetable oil (or melted unsalted butter for richer flavor)
  • 1 large egg, room temperature
  • 1/2 cup (120 ml) sour cream
  • 1/3 cup (80 ml) milk, room temperature (whole or 2% works best)
  • 1 teaspoon pure vanilla extract
  • 1 to 1 1/2 cups (150–225 g) fresh blueberries (washed and patted dry)
  • For the streusel topping:
  • 1/2 cup (65 g) all-purpose flour
  • 1/3 cup (65 g) brown sugar, packed
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/4 cup (60 g) unsalted butter, cold and cubed
  • A pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. Make the streusel topping: In a medium bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt. Add cold, cubed butter and cut into the mixture with a pastry cutter or fork until coarse crumbs form. Chill in the fridge.
  3. Mix dry muffin ingredients: In a large bowl, whisk together 1 1/2 cups flour, 3/4 cup sugar, 1/2 teaspoon baking soda, 2 teaspoons baking powder, and 1/4 teaspoon salt.
  4. Combine wet ingredients: In a separate bowl, whisk 1/3 cup vegetable oil, 1 large egg, 1/2 cup sour cream, 1/3 cup milk, and 1 teaspoon vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold together with a spatula or wooden spoon just until combined. Do not overmix; a few lumps are fine.
  6. Carefully fold in 1 to 1 1/2 cups fresh blueberries to avoid breaking them.
  7. Spoon batter into prepared muffin cups, filling each about 3/4 full.
  8. Sprinkle chilled streusel topping evenly over each muffin.
  9. Bake in the center of the oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use cold butter for the streusel topping to achieve a crispy texture. Do not overmix the batter to keep muffins tender. Toss blueberries in a little flour if very juicy to prevent sinking. Fresh or frozen blueberries can be used; if frozen, fold in without thawing. For gluten-free, substitute flour with a 1-to-1 gluten-free blend. For dairy-free, use coconut yogurt and almond milk. Vegan option: replace egg with flax egg and use vegan butter or coconut oil.

Nutrition

Keywords: blueberry muffins, streusel topping, easy muffins, breakfast muffins, quick muffins, moist muffins, blueberry recipe

Find it online: https://coracooks.com/perfect-blueberry-muffins-recipe-with-easy-crispy-streusel-topping/