• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Little Vintage Baking

Modern Twists on Classic Baking Recipes and Cake Decorating

  • Home
  • About
  • Recipes
  • Tutorials
  • Work with Me
menu icon
go to homepage
  • About
  • Recipes
  • Tutorials
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • About
    • Recipes
    • Tutorials
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Muffins and Scones

    Blueberry Streusel Muffins

    June 8, 2020 By Ashley 3 Comments

    Jump to Recipe

    This post may contain affiliate links. Please refer to my privacy policy for more information.

    There is just something about sitting out on the porch early in the morning, before the family wakes up, with a latte and a couple warm blueberry streusel muffins slathered with butter. It’s the calm before the daily hustle and bustle. Hot from the oven blueberry muffins are never a bad thing to start your day with, and these muffins do not disappoint.

    Blueberry Streusel Muffins

    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. They're soft, tender, fluffy and not too sweet - you really taste the fresh blueberries in these.

    Blueberry Muffins

    Or, if you're rushing out of the house in the morning, these can be made the night before. 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 temperature for a few minutes to just slightly warm them through.

    Blueberry Muffins

    Note that this recipe uses both buttermilk and sour cream. The buttermilk provides a subtle tanginess and also acts as a tenderizer,  making this muffin soft and moist. 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.

    Blueberry Muffins

    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.

    Blueberry Muffins

    The streusel topping is a perfect contrast of texture to the fluffy, tender 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.

    Store the muffins in an air tight container, if there are any leftovers. Though they're so yum, I doubt there will be. Enjoy!

    Blueberry Muffins

    For more breakfast sweets, check out these posts:

    Pumpkin Cream Cheese Muffins

    Bacon, Cheddar and Chive Scones

    Blueberry Muffins

    Blueberry Streusel Muffins

    Tender-crumbed, moist fresh blueberry muffins,  topped with a crunchy, cinnamon streusel. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Servings12 muffins
    Prep Time10 mins
    Cook Time18 mins
    Total Time28 mins

    Equipment

    • Electric Stand Mixer

    Ingredients
     

    For the blueberry muffins:

    • 1 ¾ cup (256g) all-purpose flour
    • ½ teaspoon fine sea salt
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 large eggs, room temperature
    • ½ cup (127g) sour cream, room temperature
    • ¼ cup (64g) buttermilk, room temperature
    • 1 teaspoon pure vanilla extract
    • ¾ cup (159g) granulated sugar
    • 1 stick (113g) unsalted butter, softened
    • 1 ½ cup (285g) fresh blueberries

    For the streusel:

    • ¼ cup (50g) light brown sugar
    • ½ cup (71g) unbleached, all-purpose flour
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon fine sea salt
    • 3 tablespoon unsalted butter, cold, cut into cubes

    Instructions
     

    • 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 sour cream 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.

    Notes

    Recipe adapted from The Dahlia Bakery Cookbook by Tom Douglas and Shelly Lance
    Tried this recipe?Let us know how it was!
    « Italian Meringue Buttercream
    Strawberry Rose Buttermilk Cake »

    Reader Interactions

    Comments

    1. Kathleen

      July 12, 2020 at 4:15 pm

      When do you add the sour cream/buttermilk mixture?

      Reply
      • Ashley

        July 12, 2020 at 6:04 pm

        Hi Kathleen! Step 9. Alternate the flour with the sour cream mixture. Enjoy!

        Reply
    2. cake spot

      June 09, 2020 at 9:22 am

      Thanks for sharing

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    avatar

    Hi, I’m Ashley! Welcome to the Little Vintage Baking blog – where you will find recipes, tutorials and more for bakers and cake decorators.

    More about me →

    Ashley's Favorite Recipes

    • Lavender Lemon Curd Linzer Cookies
    • Milk and Cookies Cake
    • Fruity Pebbles Cupcakes
    • Lemon Meringue Cheesecake

    Footer

    ↑ back to top

    About

    Shop

    Privacy Policy

    Subscribe

    Contact

    Instagram

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Little Vintage Baking, LLC | All Rights Reserved

    49 shares