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–+ servings
Homemade blueberry muffin with golden cinnamon streusel topping, broken open to show a soft center filled with juicy blueberries.

Blueberry Muffins Recipe

by Cassandra Morris
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.
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 12 muffins

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.
    • 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.
  • 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.