Best Blueberry Streusel Muffins
User Reviews
5
Best Blueberry Streusel Muffins
Description
These blueberry muffins combine all-purpose flour, baking powder, baking soda, salt, sugar, oil, buttermilk, sour cream, and eggs to produce a moist and tender crumb. The sour cream and buttermilk contribute to the soft texture and slight tang, balancing the sweetness of the berries and sugar. Fresh blueberries are folded gently into the batter to avoid breaking them and turning the batter blue.
Before baking, each muffin is topped with a streusel made from flour, sugar, and cold, diced butter processed briefly until crumbly. This topping adds a delicate crunch and a bit of extra sweetness once baked. An additional sprinkle of raw sugar on top enhances the crisp texture and appearance.
Instructions specify not to overmix the batter to maintain fluffiness and to bake at 400°F for a nicely browned exterior with a soft interior. These muffins work well as a breakfast item or snack with coffee or tea.
For measuring all-purpose flour, the scoop and level method is suggested to ensure accuracy. If buttermilk is unavailable, a homemade substitute with milk and vinegar or lemon juice can be used. Coarse sparkling sugar is recommended for its decorative crunch on top.
Ingredients
Blueberry Muffins:
- 1 3/4 cups (248g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 cup (220g) granulated sugar
- 7 Tbsp (100ml) canola oil measure 1/2 cup remove 1 Tbsp, or vegetable oil
- 1/4 cup (60ml) buttermilk
- 1/4 cup (63g) sour cream
- 2 egg large
- 1 1/2 cups (219g) blueberries fresh
- 1 Tbsp (15g) raw sugar
Crumb Topping:
- 1/3 cup (45g) all-purpose flour
- 1 1/2 Tbsp (19g) granulated sugar
- 3 Tbsp (34g) butter cold, diced into small cubes, salted
Instructions
For the Crumb Topping:
- To a food processor add 1/3 cup flour, 1 1/2 Tbsp granulated sugar and diced butter. Pulse several seconds just until butter is distributed and until it somewhat comes together in tiny crumbles, it should still be fluffy. Set aside.
For the Blueberry Muffins:
- Preheat oven to 400 degrees F. In a mixing bowl whisk together flour, baking powder, baking soda and salt for 30 seconds, set aside.
- In a separate large mixing bowl, using a wire hand whisk, mix together 1 cup granulated sugar, canola or vegetable oil, buttermilk, sour cream and eggs until well blended, about 30 seconds. Using a rubber spatula, fold in flour mixture just until combine (batter should be slightly lumpy. Don't over-mix, key to fluffy muffins).
- Gently fold in blueberries. Divide mixture evenly among 12 paper lined muffin cups. Fluff crumb topping with a fork and sprinkle each muffin evenly with 1 Tbsp crumb topping mixture. Sprinkle tops with raw sugar.
- Bake muffins in preheated oven 18 - 22 minutes, until lightly golden and toothpick inserted in the center of muffin comes out clean. Allow to cool several minutes in muffin pan before removing to wire rack to cool. Best served day baked.
Notes
- Measure flour using the scoop and level method for best results.
- Substitute homemade buttermilk by mixing 1/4 cup milk with 3/4 teaspoon vinegar or lemon juice; let sit for 5 minutes before use.
- Coarse sparkling sugar can be used on top of muffins for extra crunch and visual appeal.
User Reviews
Overall Rating
5
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