Description
These bakery-style blueberry muffins feature a tender, moist crumb with a lightly sweetened streusel topping. Made with fresh or frozen blueberries coated in flour to prevent sinking, and a batter enriched with sour cream and butter for a rich texture. They rest an hour before baking for a perfect rise and are baked in a conventional oven for a golden dome and soft interior.
Ingredients
Scale
For the Muffins
- 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)
For the Streusel Topping
- 50 g all-purpose flour
- 40 g granulated sugar
- 25 g butter, melted
Instructions
- Melt Butter and Combine Wet Ingredients: Melt the butter and in a large mixing bowl whisk together melted butter and granulated sugar until combined. Add the egg, whole milk, sour cream, and vanilla extract; whisk until smooth and well incorporated.
- Sift Dry Ingredients: Place a sieve over the bowl and sift in the all-purpose flour, baking powder, baking soda, and salt. Stir the dry ingredients gently into the wet mixture until just combined without overmixing.
- Coat Blueberries: In a separate bowl, toss the blueberries with 1 tablespoon of flour to coat them evenly. This prevents the berries from sinking to the bottom during baking.
- Fold Blueberries into Batter: Gently fold the flour-coated blueberries into the batter, being careful not to break them up or overmix the batter.
- Rest Batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for 1 hour to allow flavors to meld and improve texture.
- Preheat Oven and Prepare Pan: Preheat the oven to 220ºC (425ºF) on a conventional setting. Prepare a 12-cup muffin pan by placing liners in every other cup (6 liners total) to allow for better dome formation. Lightly grease the empty holes for easy muffin release.
- Make Streusel Topping: In a bowl, combine 50 g all-purpose flour and 40 g sugar. Add melted butter and mix with a fork until a crumbly streusel forms with no dry flour remaining.
- Fill Muffin Liners and Add Streusel: After resting, divide the batter evenly into each lined muffin cup, filling them to the top without deflating the batter. Sprinkle the streusel topping evenly over the muffins.
- Bake Muffins: Bake initially for 7 minutes at 220ºC (425ºF), then reduce the oven temperature to 175ºC (350ºF) and continue baking for another 10-13 minutes until a cake tester inserted comes out clean and muffins are golden.
- Cool Muffins: Allow muffins to cool in the pan on a wire rack for 5 minutes, then remove from the pan and let cool an additional 15-20 minutes before serving for best texture and flavor.
Notes
- Coating blueberries with flour helps prevent them from sinking to the bottom of the muffins.
- Resting the batter for one hour allows the gluten to relax and the texture to improve.
- Lining every other muffin cup helps the muffins to rise and dome nicely.
- You can use frozen blueberries; do not thaw before mixing to avoid coloring the batter.
- The streusel topping adds a sweet, crunchy contrast but can be omitted for a simpler muffin.
- Use full-fat dairy for moisture and richness, but you can substitute with lower-fat options at your discretion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approximately)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
Keywords: blueberry muffins, streusel topping, bakery style muffins, breakfast muffins, blueberry recipe
