Blueberry Muffins

These easy homemade Blueberry Muffins have a moist, tender crumb and a buttery cinnamon streusel topping. They start your day on such a heavenly note, you’re going to crave them again when it’s time for dessert!

An unwrapped blueberry muffin with a large bite taken out of it

Moist Blueberry Muffins With Cinnamon Streusel

I’ve been waiting to post blueberry muffins for quite a while now. I’m pretty picky about my blueberry muffins, and I wasn’t about to share them with you until they were absolutely perfect. It definitely took awhile. I wanted something with great flavor and texture that wasn’t too fluffy or too dense, but somewhere in the middle.

The effort sure was worth it! These muffins are wonderfully moist and downright addicting. They are super easy to make and the flavor is just right with the addition of sour cream. The fresh blueberries beautifully complement the notes of cinnamon from the streusel. I honestly wouldn’t blame you if you hoarded the whole batch! The hubs definitely became territorial of them.

Brown sugar, vanilla extract, all-purpose flour, sour cream and the rest of the muffin ingredients on top of a marble counter

What You’ll Need

Gather the following ingredients and get ready to witness a muffin miracle. The amounts are included in the recipe card further down in this post.

For the Cinnamon Streusel Topping

  • Sugar
  • All-Purpose Flour: This recipe hasn’t been tested with 1:1 gluten-free flour, but you should be able to make the swap with no issues.
  • Ground Cinnamon
  • Unsalted Butter: Cold and cut into cubes.

For the Blueberry Muffins

  • All-Purpose Flour: NOT self-rising flour.
  • Baking Powder: For rise and texture.
  • Baking Soda: The combination of baking soda and baking powder gives just the right rise and texture.
  • Salt: For flavor, don’t leave it out.
  • Unsalted Butter: This time, it should be melted.
  • Vegetable Oil: Using oil as well as butter gives you the best of both worlds in terms of flavor and moisture.
  • Sugar
  • Light Brown Sugar: Packed into the measuring cup. For extra flavor.
  • Egg
  • Vanilla Extract
  • Sour Cream: You won’t taste the flavor of this, but it does add extra moisture to the muffins and amplify their overall flavor. I did a direct comparison using half milk and half sour cream, and the muffins that only used sour cream were clearly superior.
  • Fresh Blueberries: Washed, dried and any stems removed.

Can I Use Frozen Berries?

If blueberries are out of season, go ahead and substitute them for frozen ones. You can thaw them before using and pat them dry, or you can use them frozen. Just keep in mind that if you add them while still frozen, they may add extra moisture to the muffins and make them a little more dense.

A 12-count muffin tin with a homemade blueberry muffin inside of each muffin cup

How to Make Blueberry Muffins

Feel free to make your muffins in advance and store them in an airtight container once they’ve cooled completely. They’ll stay fresh that way for days!

Make the Streusel

Prep for Baking: Preheat the oven to 400°F. Prepare a muffin pan with liners.

Combine Dry Ingredients: Add the sugar, flour and cinnamon to a medium-sized bowl and whisk until the dry ingredients are combined.

A whisk being used to combine the dry ingredients for the cinnamon streusel

Add Butter: Cut the butter into the flour mixture until the butter is fully incorporated and the mixture is crumbly. Set the streusel aside.

Make the Muffins

Combine Dry Ingredients: Combine the flour, baking powder, baking soda and salt in a medium-sized bowl. Set the mixture aside.

The combined dry ingredients inside of a bowl on a marble surface

Combine Wet Ingredients: Add the melted butter, oil and sugars to a large mixing bowl and whisk to combine. Add the egg, vanilla extract and sour cream, whisking until the wet ingredients are well combined.

Combine Mixtures: Add the dry ingredients to the wet ingredients and gently stir until the batter is just well combined. Do not over-mix it – the batter will be thick.

Add Blueberries: Fold in the blueberries.

The finished batter inside of a large glass mixing bowl

Fill Muffin Tin: Fill the muffin cups about 3/4 of the way full, then divide the crumb topping between the muffins. You should have enough batter for 12 muffins.

Bake: Bake the blueberry muffins for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.

A muffin tin full of freshly baked blueberry muffins with cinnamon streusel on top

Let Cool: Allow the muffins to cool in the pan for 3-5 minutes, then transfer them to a cooling rack. You can enjoy them while they’re still a bit warm or wait until they reach room temperature.

A bunch of blueberry muffins on a granite countertop with a few fresh blueberries

Tips for the Best Muffins

Make sure your muffins are as mouthwatering as possible by taking note of these tips and tricks.

  • Avoid Over-Measuring the Flour: Flour tends to pack into itself, which makes it very easy to over-measure. Instead of scooping up the flour directly, spoon it into your measuring cup and level it off at the top, fluffing up the flour in the bag between each spoonful. Even better is to use a food scale, if you have one.
  • Use Cold Butter For the Streusel: If you make your streusel topping with room-temperature butter, it’s going to be hard to cut into the dry ingredients, which is what makes it crumbly and gives you that lovely streusel. Use it cold and cut/mash it into the dry ingredients.
  • Don’t Over-Mix the Batter: Over-mixed batter will bake into overly dense muffins. Put that spatula down as soon as everything is well combined, then fold in the blueberries gently. This ensures that the texture of the muffins will be just right.
  • Don’t Overfill the Muffin Tin: This can cause the muffins to overflow the pan and they may actually end up sinking in the middle.
A blueberry muffin on a kitchen countertop with more muffins behind it

Add-Ins & Variations

I personally wouldn’t change a thing about these muffins, but that doesn’t mean you can’t! Here are some simple variations that might pique your interest.

  • Add Chocolate Chips: Blueberries go well with all kinds of chocolate. Feel free to fold your favorite chocolate chips into the muffin batter along with the berries.
  • Skip the Streusel: These muffins are incredible even without the streusel topping. If you’d like, you can leave it off or top each muffin with 1 1/2 teaspoons of turbinado sugar instead.
  • Use Different Berries: Want to make these muffins with raspberries or chopped strawberries instead of blueberries? Do your thing!
  • No Sour Cream? If you can’t stand the idea of using sour cream or simply don’t have access to it, you can substitute it for milk. The muffins will still bake correctly.
A dish full of blueberry muffins with a bowl of fresh blueberries in the background

How to Store Homemade Blueberry Muffins

Extra blueberry muffins should be kept in an airtight container at room temperature after they’ve cooled. They will last for up to 3 days. If you have a small family and enough self-control to save some for longer, you can transfer them to the fridge for an extra day or two.

Can I Freeze These?

You sure can! I like to freeze the cooled muffins on a baking sheet for 15-30 minutes before I wrap each one in cling wrap to prevent the streusel from sticking to the plastic. Once each muffin is tightly wrapped, freeze them in an airtight container for up to 3 months. Unwrap them and thaw them out in the fridge or on the counter before you enjoy them.

Read Transcript

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An unwrapped blueberry muffin with a large bite taken out of it
Recipe

Blueberry Muffins

  • Author: Lindsay
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 12
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

These easy homemade Blueberry Muffins have a moist, tender crumb and a buttery cinnamon streusel topping. They start your day on such a heavenly note, you’re going to crave them again when it’s time for dessert!


Ingredients

For the Cinnamon Streusel Topping

  • 1/2 cup (104g) sugar
  • 1/3 cup (43g) all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 cup (56g) unsalted butter, cold, cubed

For the Blueberry Muffins

  • 1 3/4 cups (228g) all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup (56g) unsalted butter, melted
  • 1/4 cup (60ml) vegetable oil
  • 1/2 cup (104g) sugar
  • 1/4 cup (56g) packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 6 tbsp (86g) sour cream
  • 1 1/3 cups (185g) fresh blueberries, washed and dried

Instructions

Make the Streusel

  1. Preheat oven to 400 degrees. Prepare a muffin pan with liners.
  2. Add the sugar, flour and cinnamon to a medium-sized bowl. Cut the butter into the flour mixture until the butter is fully incorporated and the mixture is crumbly. Set aside.

Make the Muffins

  1. Combine the flour, baking powder, baking soda and salt in a medium-sized bowl and set aside.
  2. Add the melted butter, oil and sugars to a large mixing bowl and whisk together to combine.
  3. Add the egg, vanilla extract and sour cream and whisk together until well combined.
  4. Add the dry ingredients and gently stir until just well combined. Do not overmix. The batter will be thick.
  5. Fold in the blueberries.
  6. Fill the muffin cups about 3/4 full and divide the crumb topping between the muffins. You should get 12 muffins.
  7. Bake the muffins for about 15-20 minutes, or until a toothpick comes out clean. Allow to cool for 3-5 minutes, then transfer to a cooling rack. Enjoy them while they’re still a little warm or let them cool completely.

Notes

  • To Store: Keep cooled muffins in an airtight container at room temperature for up to 3 days. Can keep them in the fridge for a couple days longer.
  • To Freeze: Freeze cooled muffins on a baking sheet for 15-30 minutes, then wrap each one in cling wrap. Freeze wrapped muffins in an airtight container for up to 3 months. Unwrap and thaw in the fridge or on the counter before enjoying.

Nutrition

  • Serving Size:
  • Calories: 296
  • Sugar: 22.5 g
  • Sodium: 124.7 mg
  • Fat: 13.7 g
  • Carbohydrates: 41.2 g
  • Protein: 3.4 g
  • Cholesterol: 37.9 mg

Keywords: homemade blueberry muffins, sour cream muffins blueberry, blueberry muffin with crumb topping

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Recipe rating

6 Comments
  1. Antoinette

    Made this recipe with fresh blueberries I just picked from my garden. Wow, great flavor and loved the cinnamon streusel topping. Very easy recipe to follow!

  2. Marie Dixon

    These look amazing Lindsay. Am going to have to try these. I’m in Australia so winter here so blueberries a little tricky to get fresh but I’m still going to do it. Just wondered if I wanted to add lemon zest and some juice to the batter which liquid in your recipe should I reduce. Many thanks. Love love love your recipes.

    1. Lindsay

      There isn’t really any liquid in the recipe to reduce. The only thing you can swap out is the sour cream. You can certainly try the lemon juice, but keep in mind it’s more acidic than the sour cream and could give you different results. I hope you enjoy them!

  3. Christa

    I’m so glad you have put out this muffin recipe! I love so so many of your recipes…you are my go to site for baking…and have been wishing you would add more muffin recipes to your site!! Yum! Hope more varieties of muffins will come!? 😉

    1. Lindsay

      I’m so glad to hear that! I hope you enjoy them! I would definitely like to add more muffin recipes as well. 🙂

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yolk upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29