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You are here: Home / Baking / Blueberry Sour Cream Muffins with Streusel Topping

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!

Share a photo of your creation on my Facebook page, Instagram or save it to Pinterest and tag it @SAVORWITHJENNIFER and hashtag it #SAVORWITHJENNIFER. I can’t wait to see your work!

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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 minutes
Cook Time 20 minutes minutes
Total Time 30 minutes 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
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Jennifer Grissom

Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

Read more…

Previous Post: « Grilled Salsiccia Pasta
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Reader Interactions

Comments

  1. Judi bither maine

    August 11, 2019 at 2:32 pm

    5 stars
    These are one of my favorite!!

    Reply
    • Jennifer Grissom

      August 15, 2019 at 8:16 am

      Thanks, Judi. They are a favorite in my family as well!

      Reply
  2. Brenda Holiski

    August 11, 2019 at 10:14 pm

    5 stars
    Wonderful and beautiful. Husband loved them . Will make again!

    Reply
    • Jennifer Grissom

      August 15, 2019 at 8:15 am

      Thanks Brenda! I’m so happy he enjoyed them!

      Reply
  3. Gale

    January 13, 2020 at 7:51 am

    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

      January 23, 2020 at 3:15 pm

      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

    January 14, 2020 at 8:56 am

    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
    • Jennifer Grissom

      January 23, 2020 at 2:42 pm

      Thanks for letting me know Kim! And I’m so happy he loved them!

      Reply
  5. Renee

    May 21, 2020 at 5:26 pm

    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
    • Jennifer Grissom

      May 25, 2020 at 10:19 am

      You are so sweet, Renee! Thanks for letting me know:)

      Reply
  6. Kristi Kezmic

    September 6, 2020 at 3:37 pm

    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
    • Jennifer Grissom

      October 12, 2020 at 6:15 pm

      Awesome! Thanks Kristi

      Reply
  7. patricia matson

    October 21, 2020 at 2:01 pm

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

    Reply
    • Jennifer Grissom

      November 4, 2020 at 11:44 am

      I have not done so, but I don’t see why that would not work. The muffins may take a bit longer to bake however if the batter is chilled. Keep me posted!

      Reply
  8. Judi Jones pi

    November 1, 2020 at 10:40 am

    5 stars
    Can I use frozen wild blueberries in this recipe?Judi

    Reply
    • Jennifer Grissom

      November 4, 2020 at 11:42 am

      Yes, I don’t see why not. I would allow them to thaw and drain any excess liquid first. Let me know how it turns out!

      Reply
  9. Shannon McCrae

    April 20, 2021 at 7:53 am

    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
    • Jennifer Grissom

      April 20, 2021 at 11:22 am

      Love it! Thanks Shannon!

      Reply
  10. Carolyn

    July 19, 2021 at 5:02 pm

    5 stars
    Absolutely tasty!

    Reply
    • Jennifer Grissom

      July 30, 2021 at 11:55 am

      So glad you loved them!

      Reply
  11. Aless M. Pinciaro

    July 29, 2021 at 9:32 pm

    These are so good! Can they be frozen?

    Reply
    • Jennifer Grissom

      July 30, 2021 at 11:50 am

      I have never tried freezing them, but don’t see why not. If you do, definitely report back and let me know.

      Reply
  12. John

    October 20, 2021 at 10:33 pm

    Have you ever tried this in a loaf pan?

    Reply
    • Jennifer Grissom

      October 29, 2021 at 12:22 pm

      I have not. If you do, let me know how it works our for you.

      Reply
  13. Dorothy

    March 20, 2022 at 10:45 am

    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

    August 2, 2022 at 5:05 pm

    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
    • Jennifer Grissom

      August 8, 2022 at 2:12 pm

      Love hearing this from you! Thanks for the feedback.

      Reply
  15. Rita

    September 18, 2022 at 7:35 am

    I was able to get 18 muffins out of this recipe and probably could’ve stretched it to 24!

    Reply
  16. Chris

    October 15, 2022 at 10:43 am

    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
    • Jennifer Grissom

      October 15, 2022 at 12:56 pm

      Love hearing this. Thanks for the variation Chris!

      Reply
  17. Jan

    December 7, 2022 at 10:08 am

    Could I make this same recipe using cranberries and orange zest?

    Reply
    • Jennifer Grissom

      December 12, 2022 at 5:33 pm

      I have not done so, but I would to hear your results if you do!

      Reply
      • Jan

        December 15, 2022 at 11:45 am

        I did make these with cranberries and orange zest for work and they were delicious. Thanks for a great recipe.

        Reply
  18. Laura Ballingall

    March 12, 2023 at 8:41 am

    5 stars
    Thank you for a wonderful recipe. Family loved the muffins!!!

    Reply
  19. Maria P.

    April 21, 2023 at 12:33 am

    Can butter or olive oil be used as a substitute for the canola oil?

    Reply
    • Jennifer Grissom

      April 25, 2023 at 11:57 am

      Extra virgin olive oil would be fine, but I have not tried butter. If you do, let me know!

      Reply
  20. Kiera Yoder

    April 25, 2023 at 11:22 am

    Can I use melted butter instead of the oil?

    Reply
    • Jennifer Grissom

      April 25, 2023 at 11:55 am

      I have not tried that. If you do, please let me know how it turns out!

      Reply

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Jennifer Grissom

Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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