Description
These bakery-style blueberry muffins are moist, tender, and topped with a delicious buttery streusel. Made with sour cream and buttermilk for extra richness, these muffins feature fresh or frozen blueberries coated in flour to keep them from sinking. After resting the batter for an hour to develop flavor and texture, they are baked in an oven until beautifully domed with a golden crumb topping, perfect for breakfast or a snack.
Ingredients
Muffin Batter
- 100 g butter, melted
- 100 g granulated sugar
- 1 large egg
- 50 g sour cream or full-fat plain Greek yogurt, 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 all-purpose flour (for coating blueberries)
Streusel Topping
- 50 g all-purpose flour
- 40 g granulated sugar
- 25 g butter, melted
Instructions
- Melt Butter and Mix Sugar: Begin by melting the butter. In a large mixing bowl, whisk together the melted butter and granulated sugar until fully combined.
- Add Wet Ingredients: Add the egg, whole milk, sour cream, and vanilla extract to the bowl. Whisk these ingredients together until the mixture is smooth and uniform.
- Sift Dry Ingredients: Using a sieve, sift the all-purpose flour, baking powder, baking soda, and salt directly into the wet ingredients. Stir gently to combine the dry ingredients into the batter without overmixing.
- Coat Blueberries: In a separate small bowl, add the blueberries and 1 tablespoon of flour. Toss gently to coat the blueberries evenly. This prevents them from sinking in the batter during baking.
- Fold Blueberries into Batter: Gently fold the floured blueberries into the muffin batter, ensuring even distribution while keeping the batter light.
- Rest the Batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour. This allows the flavors to meld and the batter to thicken slightly.
- Preheat Oven and Prepare Pan: While the batter rests, preheat the oven to 220ºC (425ºF) in conventional mode. Prepare a 12-cup cupcake pan by lining 6 cups with cupcake liners spaced every other hole. Grease around the edges of the lined cups to allow easy muffin release and encourage doming.
- Make Streusel Topping: In a bowl, combine the flour and granulated sugar. Pour in the melted butter and mix with a fork until the mixture forms a crumbly texture with no dry flour remaining.
- Fill Muffin Cups and Add Streusel: After the batter has rested, carefully divide it evenly among the 6 lined cupcake cups, filling each to the top without deflating the batter. Sprinkle the streusel topping evenly over each muffin.
- Bake Muffins: Bake the muffins at 220ºC (425ºF) for 7 minutes initially. Then reduce the oven temperature to 175ºC (350ºF) and bake for an additional 10-13 minutes, or until a toothpick inserted comes out clean.
- Cool Muffins: Let the muffins cool in the pan on a wire rack for 5 minutes. Then carefully remove the muffins from the pan and let them cool for another 15-20 minutes before serving to ensure the texture sets perfectly.
Notes
- Using sour cream or full-fat Greek yogurt adds moisture and tenderness to the muffins.
- Coating blueberries in flour prevents them from sinking to the bottom of the muffins.
- Lining every other cupcake hole in the pan promotes muffin doming for that bakery look.
- The batter resting period improves the flavor and texture but can be skipped if short on time.
- Watch baking times closely since ovens vary; muffins should be golden with a clean toothpick test.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
