Bakery Style Blueberry Streusel Muffins
We all love comfort food, and these bakery-style blueberry streusel muffins always hit the spot. They are moist and tender inside with a crunchy and crackly top.
Prep Time: 15 minutes
Cook Time: 20 minutes
Rest Time: 45 minutes
Total Time: 1 hour and 20 minutes
Servings: 12
Preparation Level: Beginner +
Ingredients
Muffins
- Sifted all-purpose flour
- Baking powder
- Baking soda
- White granulated sugar
- Salt
- Eggs at room temperature
- Full-fat sour cream
- Vanilla extract
- Safflower oil (Or you can use sunflower oil, vegetable oil, or canola oil)
- Unsalted butter, melted
- Whole milk, room temperature
- Fresh blueberries
- Raw sugar or coarse sanding sugar should be sprinkled before baking.
Streusel Topping
- White granulated sugar
- All-purpose flour
- Cinnamon
- Unsalted butter, melted
Step-By-Step Instructions
Add the fresh blueberries to a medium bowl and two tablespoons of flour. Toss to coat and set aside.
Measure out sifted flour and add baking powder and baking soda to a large bowl. Add the sugar and salt to the same bowl and use a whisk to combine thoroughly.
In a separate medium bowl, add the eggs, sour cream, vanilla, oil, melted butter, and milk. Whisk until fully integrated and smooth. Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Then, gently whisk JUST until the batter is fully combined. Be careful not to overmix. There will still be a few smaller lumps.
Add the blueberries (omitting any extra flour left in the bowl) and gently fold them into the batter with a rubber spatula or wooden spoon. Cover the bowl with plastic wrap and allow it to rest on the counter for 45 minutes.
Preheat the oven to 425 degrees and set a rack in the middle of the oven. Line a regular baking tin with paper liners using every other well.
Use a cookie scoop or large spoon to fill the muffin liner all the way to the top and then a smidge more in the center. Divide the streusel topping between the muffins. Be generous with this topping, as when the muffin rises, the streusel topping will become more spaced.
Add an extra fresh berry to the top as well, and sprinkle with Raw sugar for a prettier look!
More Delicious Desserts
- Blueberry breakfast cake from Amanda’s Cookin
- Cinnamon coffee cake with buttermilk
- Coffee cake without sour cream
- Lemon blueberry cake
- Homemade blueberry syrup
Bakery-Style Blueberry Streusel Muffins
Ingredients
Muffins
- 2 ½ cups sifted all-purpose flour + plus 2 Tablespoons
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 cup white granulated sugar
- ½ teaspoon salt
- 2 large eggs at room temperature
- ½ cup of regular full fat sour cream
- 2 teaspoons of vanilla extract
- ¼ cup of safflower oil Or you can use sunflower oil, vegetable oil or canola oil
- ¼ cup of unsalted butter melted
- ¾ cup whole milk room temperature
- 1 ½ cups fresh blueberries
- 2 Tablespoons of Raw Sugar or coarse sanding sugar for sprinkling before baking.
Streusel Topping
- ¼ cup of white granulated sugar
- 1 Tablespoon of all-purpose flour
- ¼ teaspoon of cinnamon
- 2 teaspoons of unsalted butter melted
Instructions
- Add the fresh blueberries to a medium bowl and add 2 Tablespoons of flour. Toss to coat and set aside.
- Measure out sifted flour and add to a large bowl with the baking powder and baking soda.
- Add the sugar and salt to the same bowl and use a whisk to fully combine.
- In a separate medium bowl, add the eggs, sour cream, vanilla, oil, melted butter and milk. Whisk until fully integrated and smooth.
- Create a well in the center of the dry ingredients and pour the wet ingredients into the well.
- Gently whisk JUST until the batter is fully combined. Be careful not to overmix. There will still be a few smaller lumps.
- Add the blueberries (omitting any extra flour left in the bowl) and use a rubber spatula or wooden spoon to gently fold them into the batter.
- Cover the bowl with plastic wrap and allow it to rest on the counter for 45 minutes.
- Preheat the oven to 425 degrees and set a rack to the middle of the oven.
- Line a regular baking tin with paper liners using every other well.
- Use a cookie scoop or large spoon to fill the muffin liner all the way to the top, and then a smidge more in the center.
- Divide the streusel topping between the muffins. Be generous with this topping as when the muffin rises the streusel topping will become more spaced.
- Add an extra fresh berry to the top as well and sprinkle with Raw sugar.
- Bake the muffins at 425 degrees for 7 minutes, and then without opening the oven door, decrease the temperature to 350 degrees and continue baking for another 12-14 minutes. You may need additional time to ensure they are baked through. Touch the top of the muffin, and if it feels jiggly, give it a few more minutes. The top should feel firm. (If you are baking 12 muffins you’ll need to bake at 425 for 5 minutes and then 350 for about 15 minutes.)
- Remove the pan of muffins and allow them to cool for a few minutes before transferring the muffins to a cooling rack.
