Blueberry Muffins Recipe
These easy blueberry muffins are soft and buttery, filled with fresh blueberries, and topped with a generous layer of cinnamon streusel. I add a little almond extract to the batter too for an extra touch of flavor.
Ingredients
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- 2 tablespoons granulated white sugar
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter melted
Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs room temperature
- ½ cup full-fat sour cream
- ¼ cup whole milk
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups fresh blueberries
Instructions
- Preheat the oven and prepare the muffin pan: Preheat oven to 425°F (218°C). Lightly spray a 12-cup muffin pan with cooking spray.
- Make the streusel topping: In a small bowl, combine the flour, brown sugar, granulated white sugar, and cinnamon. Stir in the melted butter with a fork until evenly combined and crumbly. Place in the refrigerator while preparing the muffin batter.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
- Mix the wet ingredients: In a separate bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Then whisk in the sour cream, milk, vanilla extract, and almond extract.
- Make the batter: Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix. The batter will be thick.
- Add the blueberries: Gently fold in the blueberries. If using frozen blueberries, toss them with 1 tablespoon of flour before folding them into the batter to help reduce bleeding and sinking.
- Fill the muffin cups: Using a cookie scoop, divide the batter evenly among the 12 muffin cups, filling each almost to the top. Generously sprinkle each muffin with the streusel topping.
- Bake the muffins: Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for another 12–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and enjoy: Let the muffins cool in the pan for 5–10 minutes, then carefully transfer them to a flat cutting board to cool completely. These muffins are very soft, so avoid placing them on a wire rack, as they may sink into the wires.
Cassandra's Tip: If the streusel has been refrigerated for more than 30 minutes, let it sit at room temperature for a couple of minutes before using. Gently crumble the topping with a fork before sprinkling it over the muffins.
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