To Die For Blueberry Muffins
Old-fashioned blueberry sour cream muffins are loaded with fresh blueberries and topped with a sweet streusel topping.
These to-die-for blueberry muffins are made from scratch with fresh or frozen blueberries, and they’re so moist and tender!
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When fresh blueberries become available in late spring and early summer, I can’t get enough of them.
I love to pick up containers of fresh blueberries at my local farmers’ market and pile them on pancakes, eat them in salads or enjoy them by the handful.
We often go as a family to a local farm and pick buckets full of blueberries–my kids’ hands and lips are stained blue for days and we’re not one bit ashamed!
Homemade blueberry biscuits are a delicious option for breakfast, but sometimes you just want a homemade blueberry muffin.
When I’m craving something soft, sweet and blueberry laden–I love to make these old-fashioned blueberry sour cream muffins.
Sweet (but not too sweet) and tender, these easy blueberry muffins from scratch are the perfect breakfast for pairing with coffee while I sit on the porch and soak up some early morning sunshine.
The sweet streusel topping and loads of blueberries make these to-die-for blueberry muffins a delicious treat!
More Scrumptious Muffin Recipes:
- Pumpkin Banana Muffins
- Spiced Pear Muffins
- Cranberry Orange Muffins with Pecans
- Double Chocolate Peanut Butter Muffins
- Oatmeal Chocolate Chip Muffins
- Easy Nutella Muffins
4 Reasons To Make These To Die For Blueberry Muffins
- Blueberries – Easy blueberry muffins from scratch are packed with two full cups of fresh blueberries, which means you will get blueberries on blueberries in every single bite! No skimping here.
- Sour Cream – Sour cream is my favorite secret ingredient in baking. It does some amazing things and I love to use it whenever I can.
- Streusel Topping – Streusel adds a little extra layer of sweetness and texture and is executed beautifully in these blueberry streusel muffins.
- Easy to Customize – No fresh blueberries? No problem! You can make these blueberry muffins with fresh or frozen berries. Want to add brightness to the flavor? Add some fresh lemon zest to the batter. No sour cream? Leave it out.
How to Make Easy Blueberry Muffins From Scratch
It’s really easy to make blueberry streusel muffins.
Ingredients You’ll Need:
For the Muffins:
- Unsalted Butter
- Sugar
- Eggs
- Sour Cream
- Vanilla Extract
- Milk
- All-purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Fresh Blueberries
For the Streusel:
- Granulated Sugar
- All-purpose Flour
- Vegetable oil or Melted Coconut Oil
How to Make It:
(Full printable recipe is available below)
Cream the butter and sugar. First, you’ll preheat the oven and prepare a muffin tin while you combine butter and sugar in a mixing bowl. Mix on medium speed until light and fluffy.
Combine the wet ingredients. Next, you’ll add the eggs, one at a time, followed by the sour cream, vanilla extract, and milk, scraping the sides of the bowl down as needed and mixing until fully incorporated.
Make the batter. Next you’ll combine the dry ingredients in a separate bowl and gradually add it to the wet mixture while the mixture is on low speed.
Fold in blueberries. Next, you’ll gently fold in the fresh blueberries and scoop the batter into the prepared muffin tin.
Make the streusel. Then, you’ll combine the sugar, flour and oil with your fingers to make a mixture that feels like wet sand.
Bake the muffins. Last, you’ll top each muffin with the streusel topping and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Notes and Adaptations:
- You can use frozen blueberries if preferred. Frozen berries can sometimes streak the batter with purple color, so they may look just a little different, but will still taste delicious!
- Want to add a hint of lemon? You can add the zest of 1-2 lemons to the batter, and add a teaspoon of zest to the streusel mixture as well!
- Sour cream adds a bit of extra moisture to this recipe, but if you don’t have any on hand, you can omit it.
Recommended Equipment:
To Die For Blueberry Muffins
Moist and tender, these muffins are bursting with blueberries and topped with a sweet streusel. They're a delicious treat for breakfast or an afternoon snack!
Ingredients
- For the Muffins:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup milk
- 2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 cups fresh blueberries
- For the Streusel:
- 4 TBSP granulated sugar
- 1 TBSP all-purpose flour
- 2-3 tsp vegetable oil or melted coconut oil
Instructions
- Preheat oven to 350F. Grease a 12-well muffin pan or line with cupcake liners.
- In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugar. Mix on medium speed until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- With the mixer on low speed, gradually add sour cream, vanilla extract, and milk, scraping the sides of the bowl down as needed and mixing until fully incorporated.
- In a separate mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- With the mixer on low speed, gradually add the flour mixture to the batter, mixing just until combined. The batter will be fairly thick at this point.
- Use a spatula to gently fold in the fresh blueberries, stirring just until combined.
- Divide batter among prepared wells of the muffin pan.
- Prepare streusel by whisking together sugar and flour in a small bowl. Add in oil and use your fingers to mix until the mixture is the consistency of wet sand.
- Sprinkle streusel over the muffin batter. Bake for 22-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Notes
You can use frozen blueberries if preferred. Frozen berries can sometimes streak the batter with purple color, so they may look just a little different, but will still taste delicious!
Want to add a hint of lemon? You can add the zest of 1-2 lemons to the batter, and add a teaspoon of zest to the streusel mixture as well!
Sour cream adds a bit of extra moisture to this recipe, but if you don't have any on hand, you can omit it.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 289Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 128mgCarbohydrates: 42gFiber: 1gSugar: 24gProtein: 4g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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