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Blueberry Streusel Muffins

Tall, Buttery Blueberry Streusel Muffins Recipe

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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 12 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 3/4 cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (240g) full-fat sour cream
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (200g) fresh or frozen blueberries (do not thaw if frozen)
  • 1/2 cup (63g) all-purpose flour, for the streusel
  • 1/4 cup (50g) granulated sugar, for the streusel
  • 2 tablespoons light brown sugar, packed
  • 1/4 teaspoon ground cinnamon (optional)
  • Pinch fine sea salt
  • 3 tablespoons cold unsalted butter, cubed

Method
 

  1. Whisk the 1/2 cup flour, 1/4 cup granulated sugar, brown sugar, cinnamon if using, and pinch of salt for the streusel. Cut in the cold butter until coarse crumbs form. Chill in the fridge.
  2. In a large bowl, whisk the 3/4 cup sugar, sour cream, oil, eggs, and vanilla until smooth.
  3. In a separate bowl, whisk the 2 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. Fold into the wet mixture until just combined. Toss the blueberries with a teaspoon of flour, then fold them in gently.
  4. Preheat oven to 500°F (260°C) and line a 12-cup muffin tin. Fill cups nearly to the top with batter. Sprinkle the chilled streusel over each and press lightly to adhere.
  5. Bake at 500°F for 5 minutes. Without opening the door, reduce heat to 350°F (175°C) and bake 15 to 18 minutes more, until a toothpick comes out with a few moist crumbs. Cool in the tin for 5 minutes, then transfer to a rack. Serve warm.

Notes

For the tallest domes, fill the cups all the way and let the unbaked tin rest at room temperature for 10 minutes before baking. If you’re using frozen berries, dust them with 2 teaspoons of flour instead of one and add them straight from the freezer.