Blueberry Streusel Muffins
A moist blueberry muffin topped with a buttery streusel
Although it doesn’t always work out, our family tries to get together at least once a month for Sunday brunch.
I usually host it at our house and the menu is always simple.
An egg bake or quiche, fresh fruit (whatever is in season), juice, coffee, and quick bread or muffins.
Now that we are in the midst of winter (It’s 22 degrees out) fresh fruit is definitely harder to come by, so I’m grateful that I thought ahead this past summer and froze a bunch of strawberries, pineapple, and my favorite-blueberries!
The blueberries are always the first to go because I use them for so many recipes! Smoothies, pancakes, salads, and of course these super easy-SUPER moist Blueberry Streusel Muffins!
One cup of sour cream (I know that sounds like a lot) makes the muffins so moist and that buttery sweet streusel just takes them over the top!
I also LOVE that the recipe makes about 15 good sized muffins because that is perfect for our family.
kitchen tools that will help to create these delicious muffins:
- Stand or Hand Mixer
- Mixing bowls
- Muffins Tins
- Paper Muffin cups
- Cooling rack
How to make blueberry streusel muffins
- Cream the butter and sugar together.
- Then slowly add in the sour cream, egg, and oil.
- Combine all the dry ingredients in a separate bowl.
- Alternate between adding the dry ingredients and the milk.
- Fold in the blueberries
- Fill muffin tins 3/4 full
- Combine ingredients for streusel
- Sprinkle streusel over muffins
- Bake
Why do you need streusel?
My first answer would be why not? But I know what you mean. If you’re going for ‘healthier’, maybe you prefer less sugar and butter versus more. That’s okay. I’m gulping hard as I type this but… Skip the streusel. The muffins really are DELICIOUS on their own!!
can you freeze these muffins?
Yes! You absolutely can! TIP: I like to lay them out on a baking sheet and carefully place them in the freezer for about 30 minutes to an hour. Then I take them out and pop them into freezer bags. Freezing them first helps to keep the streusel from falling off!
Blueberry Streusel Muffins
A moist muffin filled with juicy blueberries and topped with a buttery crumble.
Ingredients
- 1 cup fresh blueberries
- 1 Tablespoon all-purpose flour
- 1 egg beaten
- 1/3 cup canola oil
- 1 cup sour cream
- 1/3 cup milk
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup white sugar
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon nutmeg
Streusel
- 1/4 cup all-purpose flour
- 2 Tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 2 Tablespoon butter
Instructions
-
Preheat oven to 375. Combine blueberries and 1 Tbls flour in a small bowl. Mix until blueberries are coated well. Set aside. Whisk together egg, oil, sour cream, and milk in a large mixing bowl. Combine flour, baking soda, baking powder, salt, and nutmeg in a medium mixing bowl. Slowly add dry ingredient mixture to wet. Stir until combined. Fold in blueberries. Fill paper-lined muffin tins 3/4 full. Meanwhile, combine streusel ingredients with a pastry cutter. Sprinkle streusel on top of each muffin. Bake for 20-25 minutes. Allow cooling before removing from muffin tins.
Recipe Notes
***We cannot guarantee the nutritional information of any recipe on this site. The nutritional information is approximate only.
I hope you enjoy today’s recipe for Blueberry Streusel Muffins!
Thank you so much for stopping by!
