Easy Blueberry Muffins with Irresistible Streusel Topping

These easy sweet blueberry muffins are the perfect recipe to enjoy for breakfast or dessert! I had an unopened package of fresh blueberries in the fridge and I had to use them before they went bad, so I threw together this simple but delicious recipe. This classic recipe is found in the Magnolia Table Volume 2 cookbook.

These are delicious and the perfect treat, so don't be surprised if they disappear quickly! To create this recipe, you need blueberries, flour, baking powder, salt, sugar, sour cream (it helps make muffins and cakes moist), butter, eggs, and vanilla extract.

To start, mix your dry ingredients together in a bowl and set aside. In another bowl, add your softened butter and sugar, and mix together until creamy and smooth. Add in the eggs one at a time, until combined, and mix in the vanilla extract. Once this is done, mix in half of the dry ingredients and then add half of the sour cream. Mix well and add the remaining flour and then sour cream. You will have a smooth and creamy consistency. At this point, fold in the blueberries gently with a wooden spoon or a rubber spatula.

Preparing the Streusel Topping

Once the blueberries have been folded in, I set aside my bowl and get to work on making the streusel. All you need is sugar, flour and butter! Using a whisk, mix the sugar and flour well before adding in cold butter cut into small 1” pieces. I prefer to mix the butter in with my hands until I have achieved a sand-like mixture.

The final steps once the streusel topping is done is to assemble your muffins! Using a 12 muffin tin, I placed paper liners inside and filled up the muffin tins about 3/4 of the way full, and topped generously with streusel.

Bake muffins for 25 minutes at 350° Fahrenheit (160° Celsius fan oven). Voila! Your muffins are done and ready to enjoy when a toothpick comes out clean.

Blueberry Muffins with Streusel Topping Recipe

Prep Time = 20 minutes

Cook Time = 25 minutes

Servings = 12-16 (depending on how large you want your muffins)

Total Cook Time = 45 minutes

INGREDIENTS

• 1 1/3 cups flour

• 1 tsp baking powder

• 8 tbsp unsalted butter

• 1 tsp salt

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream

• 1 cup fresh blueberries (frozen & thawed works too)

Streusel Topping

• 1/4 cup + 1 tbsp granulated sugar

• 2 tbsp flour

• 2 tbsp cold salted butter, diced into 1” pieces

DIRECTIONS:

1. Mix together your dry ingredients (flour, salt, & baking powder) with a whisk in a medium sized bowl and set aside

2. Using a handheld mixer or a stand mixer, cream together the salted butter and sugar until combined and creamy (about 2 mins)

3. Add in the eggs, one at a time, to the butter mixture and add in the vanilla extract until combined

4. Add half of the dry ingredients to the wet and mix well. Add in half of the sour cream (1/4 cup) and mix. Then add in the remaining dry ingredients, mix, and add the last 1/4 cup of sour cream. Mix to combine.

5. Add in the blueberries and use a wooden spoon or rubbed spatula to gently fold in the blueberries. Set blueberry muffin mixture aside.

6. Preheat the oven to 350° F or 160° C

7. To prepare the streusel topping, use a whisk or a fork to mix together the flour and sugar.

8. Add in cold diced butter and mix well to combine. I prefer to use my hands and mix well until the butter, flour and sugar mixture resembles grainy course sand.

9. Add liners or spray a muffin tin with baking spray and fill 3/4 of the way with muffin mixture

10. Add streusel topping generously to the tops of each cupcake

11. Bake in the oven for 25 minutes or until a toothpick comes out clean

12. Enjoy while they’re warm! Store at room temperature in a sealed container or cake display for 2-3 days.