Classic Blueberry Muffins with Streusel Topping
Deliciously moist blueberry muffins topped with a crunchy streusel, perfect for breakfast or a snack.
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Ingredients
Yields 12 muffins
- (1 1/2 cups) all-purpose flour
- (1/2 cups) granulated sugar
- (1/2 teaspoons) baking powder
- (1/2 teaspoons) baking soda
- (1/4 teaspoons) salt
- (1/2 cups) unsalted butter, melted
- (1/2 cups) sour cream
- (1) large egg
- (1 teaspoon) vanilla extract
- (1 cup) fresh blueberries
- (1/4 cups) brown sugar
- (1/4 cups) rolled oats
- (1/4 cups) all-purpose flour (for streusel)
- (1/2 teaspoons) cinnamon
Instructions
- 1
Preheat the oven to 375°F (190 °C) and line a muffin tin with paper liners.
- 2
In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- 3
In another bowl, whisk together 1/2 cup melted unsalted butter, 1/2 cup sour cream, 1 large egg, and 1 teaspoon vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Gently fold in 1 cup of fresh blueberries into the batter.
- 6
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- 7
In a small bowl, mix together 1/4 cup brown sugar, 1/4 cup rolled oats, 1/4 cup all-purpose flour, and 1/2 teaspoon cinnamon to make the streusel topping.
- 8
Sprinkle the streusel mixture evenly over the muffin batter in each cup.
- 9
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 10
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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