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Perfect Blueberry Muffins with Streusel Topping

Servings: 10 muffins
Author: Lisa Kerhin

Ingredients

For the Muffins:

  • 5 tbsp unsalted butter softened
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 cup sour cream light can be used
  • 1/2 tsp grated lemon zest
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups all-purpose flour
  • 3/4 - 1 cup blueberries fresh or frozen (if frozen, don’t defrost)

For the Streusel Topping:

  • 1/2 cup sugar
  • 1/3 cup flour
  • 1 1/2 tsp cinnamon
  • 1/4 cup butter COLD

Instructions

  • Preheat oven to 375 degrees. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray.
  • Beat butter and sugar with an electric mixer until light and fluffy.
  • Add egg and beat well, then sour cream and zest.
  • Whisk together the flour, baking powder, baking soda and salt into a bowl. A little at a time, add the dry ingredients into the wet mixture. Mix until combined.
  • Gently fold (by hand) in your blueberries. The dough will be thick, and it will resemble cookie dough. Using an ice cream scoop or spoon, fill your muffin cups about 3/4 of the way full.
  • To make the streusel topping: Combine the sugar, flour, and cinnamon in a small bowl. Cut in the COLD butter till the mixture resembles crumbs. I tend to use my hand to cut in the butter but if you have a pastry blender you can use that. Or two knives work well too.
  • Sprinkle a generous amount over the muffin batter, pressing slightly to adhere it to the batter. (It can get a bit messy on the pan..but no worries)
  • Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool on rack - if they make it to cooling.