Hearty Blueberry Muffins with Brown Sugar Streusel.
Blueberries are actually my least favorite berry to eat plain, but my most favorite to use in baking. And I love blueberry muffins in pretty much every way you could bake them.
Most of the time, I prefer muffins to have a bit of texture to them… to feel more substantial than a fluffy white cupcake. I’ve had delicious light, fluffy blueberry muffins that were really just good white cake with some blueberries thrown into the batter. And while that style of “muffin” is tasty, it’s not usually what I want to bake when I want to bake muffins.
These muffins are everything I want from a blueberry muffin.
They are both light and tender and substantial. They are jam packed with blueberries. They are topped with buttery, crispy-tender streusel.
By the way, if you’re gluten intolerant, here’s a equally delicious recipe for gluten-free streusel topped blueberry muffins.
- 3 cups unbleached all-purpose flour
- 2 tsp baking soda
- 1 tsp cream of tarter
- ¼ tsp salt
- ¼ tsp nutmeg
- 1 cup sugar
- ½ cup butter, softened
- 1 egg + 1 egg yolk
- 1¼ cup sour cream
- 2 cups fresh or frozen blueberries
- 1 tsp pure vanilla extract
- Preheat oven to 400 degrees and position a rack in the lower third of the oven.
- Grease 2 muffin pans or line with paper liners.
- Combine all the dry ingredients in a small bowl. Pour in the melted butter and mix until all the dry ingredients are moistened. Set aside.
- Beat the butter with the sugar until light and fluffy, about 4 minutes, scraping down the sids of the bowl frequently. Add the egg, egg yolk and vanilla and beat another 2 minutes.
- In a medium size bowl, whisk together all the dry ingredients.
- Add the sour cream and the flour mixture in 3 alternate additions, starting with and ending with the flour. Be gentle. Mix only until blended.
- Stir in the blueberries.
- Fill each muffin cup about ⅔ full, gently pressing the batter into the cups with your fingertips. Top with streusel. Squeeze the streusel with your fingers as you top the muffins to create a few clusters.
- Bake for 20-25 minutes, until a toothpick inserted in one of the muffins comes out clean.
- Cool on a wire rack for 5 minutes. Remove from muffin pan and let continue to cool on the wire rack.
options & substitutions:
- Use plain yogurt (full fat) instead of the sour cream. But, if you do, use 1 tsp baking soda and 2 tsp baking powder instead of the cream of tarter.
- Use brown sugar instead of white.
- Substitute half of the sugar with a sugar substitute like stevia or XyloSweet.
- Leave off the streusel and top with a dusting of cinnamon sugar instead.
- Use any other berry, or a mixture of berries.
- Substitute mini chocolate chips for blueberries.
- Use oil instead of butter. You can use all oil or half oil and half butter. Using oil creates muffins that are more moist. But, butter adds more flavor.