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Blueberry sour cream muffins with streusel topping on a cooling rack.

Blueberry Sour Cream Muffins

Delightful and moist muffins bursting with fresh blueberries, topped with a crispy streusel for the perfect comfort food.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 large large eggs Provide fluffy structure
  • 3/4 cup granulated sugar Adds sweetness
  • 1 cup sour cream Ensures a moist interior
  • 1/2 cup canola oil Contributes a light texture
  • 1 teaspoon vanilla extract Enhances flavor
Dry Ingredients
  • 2 1/4 cups all-purpose flour Main flour component
  • 1 1/2 teaspoons baking powder Leavening agent
  • 1/2 teaspoon baking soda Additional leavening
  • 1/2 teaspoon salt Balances flavors
  • 2 cups fresh blueberries Star of the recipe
Streusel Topping
  • 1/4 cup room temperature butter For the crumb topping
  • 1/4 cup brown sugar Adds sweetness and moisture
  • 1/2 cup all-purpose flour Main component of streusel
  • 1/2 teaspoon cinnamon Enhances flavor
  • 1 pinch salt Balances sweetness

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line 12 muffin cups with muffin papers or spray with cooking spray.
  3. In a mixing bowl, whisk the eggs and sugar until fluffy and creamy.
  4. Incorporate sour cream, canola oil, and vanilla into the egg mixture, whisking until combined.
  5. In a larger bowl, stir together flour, baking powder, baking soda, and salt.
  6. Pour the wet ingredients into the dry and stir until just combined, being careful not to overmix.
  7. Gently fold in the fresh blueberries.
  8. Divide the batter among muffin cups, filling each about three-quarters full.
Streusel Topping
  1. Combine butter, flour, brown sugar, cinnamon, and a pinch of salt in a bowl until it resembles coarse crumbs.
  2. Sprinkle 1-2 tablespoons of streusel topping on each muffin.
Baking
  1. Bake in preheated oven for 18-22 minutes or until a toothpick inserted comes out clean.

Notes

Let the batter rest for 15 minutes before baking for better texture.