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Blueberry Sour Cream Muffins with Streusel in a muffin tin from a side angle
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5 from 7 votes

Blueberry Sour Cream Muffins with Streusel

These Blueberry Sour Cream Muffins with Streusel are quick and easy. The sour cream makes these perfectly moist with a tender crumb and the delicate crunch of the streusel is a burst of flavor and texture with every bite.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Blueberry Sour Cream Muffins with Streusel
Servings: 12
Calories: 339kcal

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.

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