Fresh, bursting blueberries fill these muffins that are perfect for any morning breakfast, brunch or a midday snack. My blueberry muffins with crumb topping have a cake-like texture. The secret: sour cream.
Nothing says breakfast or brunch like blueberry muffins with crumb topping. They’re a staple at Starbucks or your local bakery because no one can resist an old fashioned blueberry muffin. Add a buttery streusel topping and the traditionaly blueberry muffin goes from good to GREAT. This blueberry muffin recipe creates moist muffins by adding both juicy blueberries and sour cream, this allows them to remain delicious for several days without drying out.
I’ve found that most muffins are great right out of the oven or throughout the day, but after that they quickly dry out. However, blueberry muffins with sour cream are more forgiving and will last a little longer. I’ve given you some tips later in the post to keep them from drying out.
Why you’ll love these
- Moist cake like texture
- Blueberries in every bite
- Sweet buttery streusel
- They freeze well so you can have them anytime
What you’ll need
- Blueberries – Fresh or frozen both are equally delicious, so you can make these in the dead of winter. Learn how to store your fresh blueberries so they will stay fresh longer.
- Sour cream – for a tender and moist texture. You can also substitute full fat greek yogurt.
- Dry ingredients – flour, sugar, brown sugar, baking powder and baking soda.
- Wet ingredients – butter, eggs and milk.
- Pecans – I like nuts in my crumb topping but that’s totally optional.
Step by Step instructions
Step 1: Take out the butter, sour cream and eggs and let them all warm up to room temperature. This will give you a lighter and fluffier texture.
Step 2: Make the streusel topping by combing sugar, cinnamon, flour and COLD butter and combine with a fork.
Step 3: Cream the butter and sugars, add SOUR CREAM and finally fold in the dry ingredients so you don’t over mix the batter. Fold in the blueberries and fill the muffin tins.
Pro Tip: Blueberries are one of those fruits that freeze so well that you can use them interchangeably. However, don’t thaw the blueberries first, if you do they the juice will seep out and make the batter purple. It will still taste the same, but no one wants grey muffins! I generally toss the frozen blueberries in a little flour to keep them from bleeding into your batter. Now you have a great excuse to go out and pick buckets of fresh blueberries, just freeze what you can’t eat and you’ll be set for a winter of blueberry muffins with streusel topping.
Step 4: Top the muffins with STREUSEL pressing it into the batter and bake first at 425º then reduce the temperature to 350º.
Why should you cook muffins in a HOT oven
To get a nice tall muffin with a pretty dome, it helps to start with a hot oven, 425º, and then after five minutes reduce it to 350º for the remaining 20 minutes. This will give you the pretty bakery look and also a light texture.
How do you make a CRUMB topping
While this blueberry muffin itself is so moist and delicious, it’s the streusel topping that make them the BEST blueberry muffins! But what should go in the crumb. Some just have cinnamon and sugar, but to make it truly a streusel topping you need to add BUTTER. I prefer butter, brown sugar and cinnamon along with a handful of pecans, the nuts are optional.
To make the streusel topping for blueberry muffins, add cold butter to your ingredients and combine with a fork so you have small chunks of butter. If you love streusel as much as I do, you’ll also love this Streusel Coffee Cake.
The biggest problem I have with muffins is how to keep them fresh for more than a day. All homemade muffins are wonderful right out of the oven, but later in the day or the next, they’ll quickly dry out. However, blueberry sour cream muffins will stay moist a bit longer due to the blueberries and sour cream. Here are a few more tips to keep them delicious for days to come, the best option is to eat them right away!
How to keep muffins fresh
- My first choice is to freeze them as soon as they are cool in an individual ziplock bag. Then place the bags in an airtight container in the freezer. When you want a muffin, take one out and let it thaw to room temperature. Don’t microwave, it will change the texture and you’ll have a rubbery muffin.
- If you just need them fresh the next day, let them cool and place in in air tight container in the refrigerator with a paper towel on the top and bottom. This will give you pretty fresh tasting muffins for an extra day without freezing.
- If all else fails and your muffins are starting to dry out, just toast them in the oven!
FAQs and tips
For tall muffins start at 425º and then reduce to 350º after five minutes.
Yes, blueberry muffins with frozen blueberries are just as delicious. Make sure you add them frozen, otherwise they will bleed into the muffin and they’ll look gray. To keep them from sinking to the bottom, toss them in a little flour.
Add the zest of a lemon to the butter and sugar mixture.
More muffin recipes you’ll love
- Chunky Banana Muffins
- Spicy Pear Muffins
- Apple Cider Muffins
- Sweet Potato Streusel Muffins
- Banana Granola Muffins
- Mixed Berry Muffins
Yummy Blueberry recipes
- Blueberry and peach bundt cake
- Mixed berry crisp
- Blueberry corn salad
- Blueberry tequila salad
- Blueberry sauce
- Blueberry cobbler
Adapted from Sally’s Baking Addiction
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Blueberry Muffins with Crumb Topping
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup butter room temp
- ½ cup sugar
- ¼ cup brown sugar
- 2 eggs room temp
- ½ cup sour cream room temp
- ¼ cup milk
- 1 ½ cups blueberries fresh/frozen
- ¾ cup flour
- ½ cup brown sugar
- 2 teaspoons cinnamon
- 6 tablespoons butter cold and cut into 1 inch pieces
- ½ cup pecans optional, chopped
- Preheat oven to 425º. Spray muffin pans with nonstick spray or use cupcake liners.
- In a small bowl combine all streusel ingredients and combine with a fork until combined but with small chunks of butter still present. Place in the refrigerator while you make the muffins.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
- In the bowl of an electric mixer, beat the butter, sugar and brown sugar until creamy, about 2 minutes. Add eggs one at a time, beating after each addition until combined Next add sour cream and vanilla and beat until combined. Add the dry ingredients and beat on low just until combined. Fold in fresh blueberries. If using frozen blueberries, coat them with a little bit of flour before adding them. Do not thaw first.
- Divide the batter into the muffin tins using a spoon or large ice cream scoop, filling them to the top. Sprinkle streusel over the top pressing it into the batter.
- Bake for 5 minutes at 425º then reduce oven temperature to 350º without removing the muffins and bake an additional 20 minutes or until a toothpick comes out clean.
- Allow to cool for about 5 minutes then remove to a wire rack and eat warm or at room temperature.
Barbara’s Tips + Notes
- If not eating right away, let cool and freeze. When ready to eat, remove from freezer and let warm to room temperature.
- You can use fresh or frozen blueberries, if frozen, don’t thaw before adding.
- Don’t over mix the batter once you have added the flour.
- Start out with room temperature ingredients.
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