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–+ servings

Blueberry Muffins with Streusel Topping

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Bake the best blueberry muffins ever! Moist, tall, and topped with a crunchy golden crumble. Easy one-bowl recipe with pro tips included.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 muffins
Course: breakfast, muffin, muffin recipe, blueberry muffin recipe
Cuisine: American, British
Ingredients Method Notes

Ingredients
  

  • 2/3 cup white sugar
  • 1 large egg
  • 1/2 cup vegetable oil or melted butter
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour or this gluten free mix
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sour cream you can sub yogurt
  • 1 cup blueberries
  • 1 tablespoon white sugar About, for the top (optional)
For the Streusel Topping
  • 3 tbsp cold unsalted butter, cut into small cubes
  • 3 tbsp all-purpose flour
  • 3 tbsp brown sugar
  • 1/4 tsp cinnamon (optional)
  • 1 tablespoon all-purpose flour (for coating the blueberries

Method
 

  1. Preheat the oven to 425°F (220°C). Lightly grease a muffin tin and place 8 liners in the pan.
  2. Make the streusel first. In a small bowl, combine the cold butter, flour, brown sugar, and cinnamon. Use your fingertips to rub the butter into the dry ingredients until the mixture looks like coarse, crumbly breadcrumbs. Do not overwork it. Place the bowl in the refrigerator while you prepare the batter.
  3. Prep the blueberries. Toss the blueberries with 1 tablespoon of flour until lightly coated. This prevents them from sinking to the bottom. Set aside.
  4. Make the batter. In a large bowl, combine the sugar, egg, oil, milk, and vanilla. Stir until well combined.
  5. Add the dry ingredients on top of the wet mixture. Stir briefly, then mix until just combined. Do not overmix a few lumps are expected.
  6. Fold in the sour cream until just distributed, then gently fold in the flour-coated blueberries.
  7. Divide the batter evenly among the 8 liners, filling each to the top. Remove the streusel from the refrigerator and sprinkle it generously over each muffin.
  8. Bake at 425°F for 5 minutes. Do not open the oven door. This high heat creates the signature domed top.
  9. Reduce the heat to 375°F (190°C) and continue baking for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Add 3 to 5 extra minutes if using frozen berries.
  10. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack.

Notes

Cold butter is non-negotiable for the streusel. If the butter melts before baking, the topping turns into a greasy paste. Keep it refrigerated until the last second.
Do not thaw frozen blueberries. Rinse, dry thoroughly, toss in flour, and fold in frozen. Thawed berries will turn your batter gray.
The 425°F start is the secret to the dome. The burst of heat forces the batter to rise before the edges set. Do not skip this step.
Stop mixing the moment the flour disappears. Overmixing develops gluten and makes the muffins tough instead of tender.
Storage: Keep at room temperature in an airtight container lined with paper towels for 2 to 3 days. Do not refrigerate. Freeze individually wrapped for up to 3 months.