CRUNCHY AND MOIST BLUEBERRY MUFFINS

Blueberry muffins are one of my favorite guilty pleasures in the morning or on roadtrips. Particularly, the Costco ones are some of my faves. I had a couple friends who tried them say they reminded them of the Costco ones, so ultimate compliment.

I decided I wanted a moist blueberry muffin with a crunchy streusel topping, the best of both worlds. The sour cream also adds a nice tang to the muffin batter to balance any sweetness. I love that the crunchy buttery topping creates a perfect balance between all the textures and flavors.

Let's get into it!

INGREDIENTS

MUFFINS

1 ¾ cups All-Purpose Flour 

1 tsp. Baking Soda

1 tsp. Baking Powder

½ tsp. Salt

½ cup Unsalted Butter, softened to room temperature

½ cup Granulated Sugar

¼ cup Brown Sugar, packed (light or dark)

2 large Eggs, at room temperature

½ cup Sour Cream or Plain/Vanilla Yogurt, at room temperature

2 tsp. Pure Vanilla Extract

¼ cup Milk, at room temperature

1½ cups Blueberries, fresh or frozen

STREUSEL TOPPING

⅓ cup Brown Sugar, packed

⅓ cup All Purpose Flour

1 tbs. Granulated Sugar

3 tbs. Unsalted Butter, cubed and cold

½ tsp. Ground Cinnamon

pinch of Salt

INSTRUCTIONS

1. Preheat oven to 400°F.

2. Prepare the streusel topping by starting with combining all the dry ingredients into a small bowl.

3. Then, add the butter and with your hands crumble until pea sized lumps form. Set aside in the fridge until ready to top the muffins.

4. In a large bowl, mix dry ingredients together and set aside.

5. In a medium bowl, cream butter and sugars together until combined.

6. Then, add eggs, sour cream, vanilla, and milk. Mix until combined.

7. Toss your blueberries in the flour mixture, to prevent sinking when added to the batter.

8. Then, fold your wet ingredients into the dry. Careful not to over mix and smash the blueberries.

9. Spoon batter into lined muffin tin, about ¾ full.

10. Generously sprinkle streusel over each muffin top; gently press so it sticks.

11. Bake for 5 minutes at 400°F. Then continue baking at 375 °F for 20–25 min or until risen and golden.

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Preheat oven to 400°F.

Prepare the streusel topping by starting with combining all the dry ingredients into a small bowl.

Then, add the butter and with your hands crumble until pea sized lumps form. Set aside in the fridge until ready to top the muffins.

In a large bowl, mix dry ingredients together and set aside.

In a medium bowl, cream butter and sugars together until combined.

Then, add eggs, sour cream, vanilla, and milk. Mix until combined.

Toss your blueberries in the flour mixture, to prevent sinking when added to the batter.

Then, fold your wet ingredients into the dry. Careful not to over mix and smash the blueberries.

Spoon batter into lined muffin tin, about ¾ full.

Generously sprinkle streusel over each muffin top; gently press so it sticks.

Bake for 5 minutes at 400°F. Then continue baking at 375 °F for 20–25 min or until risen and golden.

I highly recommend eating these warm, they taste THAT much better!

They aren't too sweet and have a nice light crumb. I love enjoying these on the go as a morning snack or paired with a hot coffee. I will definitely be making these muffins for any brunch get togethers because they're so easy to make and impress a crowd!

If you plan on saving this recipe for later via Pinterest, feel free to use this image!

Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!