Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- Streusel: 1/2 cup flour + 1/3 cup brown sugar + 1/4 cup cold butter + 1/2 tsp cinnamon
Instructions
- Heat up. Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners. Rub the cold butter, flour, brown sugar, and cinnamon for the streusel together into crumbs and chill.
- Mix the dry base. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk the wet. In a second bowl, whisk the melted butter, eggs, sour cream, milk, and vanilla until smooth.
- Combine gently. Pour the wet into the dry and fold until just combined — a few lumps are fine. Toss the blueberries with a teaspoon of flour, then fold in.
- Fill and top. Divide the batter among the cups, filling them to the very top for bakery domes. Pile the chilled streusel generously over each.
- Bake. Bake 5 minutes at 425°F, then reduce to 375°F (190°C) and bake 16–18 more minutes, until golden and a toothpick comes out clean. Cool 10 minutes before serving.
💡 Muffin smarts
The 425°F blast for the first 5 minutes is what lifts the domes — don’t skip it. Tossing berries in flour keeps them from sinking, and room-temperature eggs blend in faster so you won’t overmix. Store in an airtight container 2 days, or freeze up to 2 months and warm 15 seconds in the microwave.
Common questions
Can I use frozen blueberries?
Yes — use them straight from the freezer (don’t thaw) and add 2 extra minutes of bake time. Thawed berries bleed into the batter.
How do I get tall bakery-style tops?
Fill each cup all the way to the top and start with a hot 425°F oven for 5 minutes before lowering the temperature. That initial blast gives the lift.
Can I substitute the sour cream?
Plain Greek yogurt works perfectly in a 1:1 swap and keeps the muffins just as moist.
How should I store them?
Keep in an airtight container at room temperature up to 2 days, or freeze for up to 2 months. Refresh in a warm oven for 5 minutes.
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