Bakery style blueberry muffins with a soft fluffy texture and crunchy streusel topping. Perfect homemade muffins filled with juicy blueberries.

Blueberry Muffins

100 g butter

100 g granulated sugar

1 large egg

50 g sour cream or Greek yogurt

90 g milk

1 teaspoon vanilla extract

160 g all-purpose flour

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

100 g blueberries

Streusel

50 g flour

40 g sugar

25 g butter

Cook Mode Prevent your screen from going dark

1. Melt butter and mix with sugar.

2. Add egg milk sour cream and vanilla and whisk.

3. Sift in dry ingredients and mix until combined.

4. Toss blueberries with flour and fold into batter.

5. Let batter rest for 1 hour.

6. Prepare streusel by mixing flour sugar and butter.

7. Preheat oven to 425°F and prepare muffin pan.

8. Fill muffin liners to the top with batter.

9. Top with streusel.

10. Bake 7 minutes then reduce heat to 350°F and bake 10 to 13 minutes.

11. Cool before serving.

Do not overmix batter.

Use high heat first for tall muffins.

Fresh or frozen blueberries both work.