Description
These bakery-style blueberry muffins are soft, buttery, and topped with a crisp streusel crumble. Bursting with juicy blueberries and tall muffin tops, they make a perfect breakfast or snack.
Ingredients
- 100 g butter
- 100 g granulated sugar
- 1 large egg
- 50 g sour cream (or full-fat plain Greek yoghurt, room temperature)
- 90 g whole milk (room temperature)
- 1 tsp vanilla extract
- 160 g all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 100 g fresh or frozen blueberries
- 1 tbsp flour (for coating blueberries)
- 50 g all-purpose flour (for streusel)
- 40 g granulated sugar (for streusel)
- 25 g butter (for streusel)
Instructions
- Melt the butter. In a large mixing bowl, whisk together the melted butter and granulated sugar until combined.
- Add the egg, whole milk, sour cream, and vanilla extract. Whisk until smooth and fully combined.
- Sift in the all-purpose flour, baking powder, baking soda, and salt. Stir gently until just combined.
- In a separate bowl, toss the blueberries with 1 tablespoon of flour to coat.
- Fold the blueberries gently into the batter.
- Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour.
- Preheat the oven to 220ºC/425ºF. Line every other cup in a 12-cup muffin tin with 6 cupcake liners and lightly grease the edges.
- To make the streusel, mix the flour and sugar in a bowl. Melt the butter and stir it into the dry ingredients with a fork until crumbly.
- Divide the batter evenly among the 6 muffin liners, filling each to the top. Sprinkle the streusel over each muffin.
- Bake for 7 minutes at 220ºC/425ºF, then reduce the temperature to 175ºC/350ºF and bake for another 10–13 minutes, or until a cake tester comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack and cool for 15–20 minutes before serving.
Notes
- Frozen blueberries can be used straight from the freezer without thawing.
- Resting the batter helps create taller bakery-style muffin tops.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Serve warm for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
