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Blueberry Sour Cream Muffins with Streusel Topping

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When you combine the sweet, juicy burst of blueberry in every bite, an ultra moist muffin, and the buttery, crunch of crumble, you get Blueberry Sour Cream Muffins with Streusel Topping. The absolutely perfect way to start your morning!

three blueberry sour cream muffins on a wire rack

These muffins come together in minutes. The sour cream in the batter makes them perfectly moist with a tender crumb and adds just the right amount of flavor depth to showcase the juicy, fresh blueberries. The delicate, sweet and salty buttery crunch of the streusel is a burst of flavor and texture in every mouthful.

While they look and taste like a million bucks, these muffins come together quickly. As in from mixing bowl to baked and on the table in about 30 minutes, just like my DOUBLE CHOCOLATE BANANA MUFFINS and APPLE STREUSEL MUFFINS.

Jennifer holdig a blueberry muffin

I love not waiting for the weekend for a special breakfast. Cereal and yogurt just do not always cut it every day. These muffins take 10 minutes or less to stir together and bake for another 20 minutes, so breakfast or brunch can be ready in about half an hour.

How to make Blueberry Sour Cream Muffins with Streusel

ingredients for blueberry sour cream muffins

Whisk together eggs and sugar in a medium size mixing bowl. Add sour cream, a little oil, and vanilla and whisk to combine.

In a larger bowl, stir together the dry ingredients of flour, baking powder, baking soda, and salt.

Gently fold in fresh blueberries. I always prefer fresh berries when they are available.

Use an ice cream scoop to distribute the batter into a 12 muffin sized tin.

Jennifer showing steps to make the muffins

Can I use frozen blueberries and do I need to defrost them first?

Yes, they can be substituted and they do not need to be defrosted first. Defrosted will also work, but the juices will turn your muffins a little purple. Still tasty, just purple.

How to make the easy, homemade Streusel.

Streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some recipes add spices, oats, and/or chopped nuts. We will add a pinch of salt and cinnamon to bring out all the blueberry fabulousness of these muffins.

The streusel is made by cutting in room temperature butter with the dry ingredients until it looks like large crumbs. If your butter is soft enough, you can use the tines of a fork and not get out the pastry cutter.

Put 1-2 tablespoons on the top of each muffin and then bake. Cool slightly and enjoy!

blueberry sour cream muffins in a muffin tin ready to be baked

These Blueberry Sour Cream Muffins with Streusel are fabulous the day you cook them and will keep well for 2 – 3 days in an airtight container on the counter.

Tips for baking the perfect muffins:

  • Don’t overwork the batter, unless the recipe like this one has a step for creaming ingredients together, stir them by hand. Overworked muffins do not rise as well and can be tough.
  • Do not fill the muffin tin all the way to the top with batter. Three-fourth full is usually perfect.
  • A 4-ounce ice cream scoop or a 1/4 measuring cup is the perfect amount for a standard size muffin tin.
six blueberry sour cream muffins on a wire rack

Try my Homemade Hickory Smoked Bacon or Brown Sugar Bourbon Bacon as a scrupulous accompaniment to complete your breakfast!

Love to bake? You might also enjoy my Fresh Cranberry Orange Scones, Cream Cheese Pumpkin Bread, Apple Streusel Muffins, or Blueberry Sour Cream Pound Cake!

If you’ve tried my Blueberry Sour Cream Muffins with Streusel or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!

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Sour Cream Blueberry Muffins with Streusel pinterest pin image

one blueberry sour cream muffins on a wire rack
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5 from 11 votes

Blueberry Sour Cream Muffins with Streusel

When you combine the sweet, juicy burst of blueberry in every bite, an ultra moist muffin, and the buttery, crunch of crumble, you get Blueberry Sour Cream Muffins with Streusel Topping. The absolutely perfect way to start your morning!
Course Breakfast
Cuisine American
Keyword Blueberry Sour Cream Muffins with Streusel
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 339kcal
Author Jennifer Grissom

Ingredients

Muffins

  • 2 eggs, large
  • 3/4 cup sugar
  • 1 cup sour cream
  • 1/2 cup canola oil
  • 1 teaspoon vanilla
  • 2 1/4 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries about a pint

Streusel Topping

  • 1/4 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

Muffins

  • Preheat the oven 400 degrees Fahrenheit.
  • Line 12 muffin cups with muffin papers or spray with cooking spray.
  • In a medium mixing bowl, whisk together the eggs and sugar until fluffy.
  • Add the sour cream, oil, and vanilla and whisk to combine.

  • In a larger mixing bowl, stir together the flour, baking powder, baking soda, and salt.
  • Add the wet ingredients and stir just until combined.
  • Gently fold in the blueberries.
  • Divide batter among the muffin cups.

Streusel

  • Cut butter into the flour, brown sugar, salt, and cinnamon until the mixture resembles course crumbs.
  • Place1-2 tablespoons on the top of the muffin batter in each muffin cup.
  • Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.

Video

Notes

Nutrition facts are approximate.

Tips for baking the perfect muffins.

  • Don’t overwork the batter, unless the recipe like this one has a step for creaming ingredients together, stir them by hand. Overworked muffins do not rise as well and can be tough.
  • Do not full the muffin tin all the way to the top with batter. Three-fourth full is usually perfect.
  • A 4-ounce ice cream scoop or a 1/4 measuring cup is the perfect amount for a standard size muffin tin.

Nutrition

Calories: 339kcal | Carbohydrates: 43g | Protein: 3g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 242mg | Potassium: 133mg | Fiber: 1g | Sugar: 20g | Vitamin A: 250IU | Vitamin C: 2.6mg | Calcium: 53mg | Iron: 1.5mg

Reader Interactions

Comments

  3. Gale

    These were the best blueberry muffins I’ve ever made. However, the baking time seems to be a misprint. They turned out beautifully and very moist after 18 minutes big time. I keep a second oven temperature gage in my oven and it did read 400.

    Reply

    • Jennifer Grissom

      Hi Gale! I’m so happy you loved them! You are correct, the baking time in the written directions says 18-22 minutes, but if you looked at the TOTAL time for the recipe, it can be confusing as that includes the preparation time. Hope this helps!

      Reply

  4. Kim

    5 stars
    These are delicious and so moist!! My 19 yr old son approved…they were made for his bucket last night! Tks for the great recipe.

    Reply

  5. Renee

    5 stars
    Jennifer, these are the best blueberry muffins I have ever made. They are so moist and flavorful. The first batch I made my nephew could not stop talking about them tp everyone. Then he wanted me to teach him how to make them. Now I made my second batch and they look just as good as thw first ones. I’m sure they are just as good. However my nephew is no longer living so close to me but his parents are. So now they get to try them. Thank you so much for sharing your recipes with all of us.

    Reply

  6. Kristi Kezmic

    5 stars
    So, WOW ? Turned out great!! Only addition I did was add in extra vanilla (2tsp), sugar (1/4 cup) and an extra egg. Sour cream adds in that extra moisture to it. It was a BIG HIT with family and friends!!! Definitely a keeper indeed?!! ?

    Reply

  7. patricia matson

    can this batter be made ahead and stored in refrigerator ..add blueberries and strudel when ready to bake???

    Reply

  9. Shannon McCrae

    5 stars
    So delish! I had to use butter and added some fresh lemon juice, and mixed in cut up strawberries and raspberries as well. Batter was super thick so I wasn’t sure they would come out but they were the best muffins I have ever made!

    Reply

  13. Dorothy

    5 stars
    These muffins are delicious. However, to make the 12 muffins, I had to fill each cup to the top which left no room for the topping. They are however delicious without adding the topping. Very moist. Next time I make them, I’ll fill each cup as suggested and add the topping which will then give me additional muffins.

    Reply

  14. Cherie

    Love these muffins especially that there is sour cream in the recipe!! Makes it so moist & delicious! Your tips are spot on! I didn’t have brown sugar so used white sugars & melted the butter. I find that this allows streusel to ‘stick’ to batter better!! I doubled the recipe and got one dozen regular muffins and one dozen extra large muffins. I bake the extra large muffins for 30 minutes and did the regular size muffins for 20 minutes and they turned out perfect! Thanks for sharing this recipe Jennifer

    Reply

  16. Chris

    5 stars
    I’ve tried several other recipes from various websites and this is the best one yet. I made 6 jumbo size muffins and baked them for about 30 min. They. came out moist with a nice light texture.

    Reply

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