There is just something about sitting out on the porch early in the morning, before the family wakes up, with a (giant) cup of coffee (a splash of cream, no sugar) and a couple warm blueberry streusel muffins slathered with butter. It’s the calm before the daily hustle and bustle. It’s those several precious minutes just to myself. Before baking and caking, before mommy duties and certainly before any housework. I’m a no-fuss sort of lady when it comes to weekday mornings especially. I’m barely alive until 10am so complicated breakfasts are not my thing.
Bursting with loads of fresh blueberries, and topped with a crunchy cinnamon streusel, these blueberry streusel muffins are super easy to make and come together in no time, making them a perfect no fuss breakfast.
Of course, these can be made the night before. Muffin hack: After baking, let cool completely on a baking rack. Then pop the muffins back into the tin. In the morning, pop the muffins in the oven at a low for a few minutes to just slightly warm.
This recipe uses both buttermilk and sour cream. The buttermilk provides a subtle tanginess and also acts as a tenderizer, breaking down gluten and making this muffin dreamy in texture. Yes, I used the word “dreamy” to describe a muffin texture, and no, I don’t regret it. The sour cream adds tanginess as well as richness and helps makes the muffins moist. I like to use full fat sour cream, but you can use light if you wish. Avoid fat free sour cream.
One noticeable difference about this blueberry streusel muffin recipe compared to most is the mixing method. While traditional muffin recipes combine dry ingredients together in one bowl and wet ingredients in another and then they’re combined, I chose to use the creaming method here. Creaming the butter with the sugar gives these muffins more of a lighter, cake-like texture reminiscent of bakery style muffins. Speed up your butter softening process up by popping it in the microwave. Microwave in 5-10 second bursts, until softened but not melting.
The streusel topping is a perfect contrast of texture to the moist, fluffy crumb of the muffin. It’s crunchy, full of cinnamon flavor and adds a bit of extra sweetness to the muffin. Use fresh blueberries if you can, but frozen will work here too. I like to pop a few extra berries on top so they pop and get all oozy when baking.
If you try these blueberry streusel muffins, let me know! Leave a comment in the comment area below and be sure to snap a photo and tag it #littlevintagebaking on Instagram. I love seeing your The Little Vintage Baking Company creations!
Blueberry Streusel Muffins
Tender-crumbed, moist fresh blueberry muffins with a slight buttermilk tang, topped with a crunchy, cinnamon streusel.
For the blueberry muffins:
- 1 3/4 cup (256g) all-purpose flour
- 1/2 tsp fine sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 large eggs, room temperature
- 1/2 cup (127g) sour cream, room temperature
- 1/4 cup (64g) buttermilk, room temperature
- 1 tsp pure vanilla extract
- 3/4 cup (159g) granulated sugar
- 1 stick (113g) unsalted butter, softened
- 1 1/3 cup (197g) fresh blueberries
For the streusel:
- 1/4 cup (50g) light brown sugar
- 1/2 cup (71g) unbleached, all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp fine sea salt
- 3 tbsp unsalted butter, cold, cut into cubes
Preheat oven to 375 degrees. Line a 12 cup muffin tin with paper liners.
Prepare the streusel. In a medium bowl, whisk to combine the light brown sugar, flour and salt.
Cut in the butter using a pastry blender or your fingertips until small and medium clumps form. You can also use a food processor. Place into the refrigerator to keep cold while preparing the muffins.
Combine the flour, salt, baking powder and baking soda into a medium bowl and whisk to combine.
Remove ¼ cup of the flour mixture and place in another bowl. Add the blueberries. Stir gently to coat the blueberries in the flour mixture. This keeps them from sinking to the bottom of the muffins.
In a measuring cup, combine the sour cream, buttermilk and vanilla extract and whisk to combine. Set aside.
In the bowl of stand mixer, cream the unsalted butter with the sugar. Mix on medium speed until light and fluffy. Don’t skimp on this step. Mix for about 5 minutes, stopping the mixer every so often to scrape down the bowl.
Add the eggs, one a time, scraping down the bowl after each addition.
Reduce mixer speed to low. Beat in flour mixture in 3 additions, alternating with the wet mixture, beginning and ending with flour. Mix only until just combined and well blended.
Remove the bowl from the stand mixer and fold in the blueberries and remaining flour until just combined. Fold gently to prevent crushing the blueberries and making purple batter.
Divide the batter evenly between the 12 muffin cups. I like to add a few extra berries right on top.
Sprinkle the streusel mixture on top of the muffins, dividing it evenly among the muffins.
Bake for 18-22 minutes, or until lightly golden around the edges and a toothpick comes out with a few crumbs and no wet batter.
Cool in the tin for a few minutes before placing them onto a wire rack to completely cool. Serve warm with a generous spread of salted butter.
Recipe adapted from The Dahlia Bakery Cookbook by Tom Douglas and Shelly Lance