• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mint + Mallow Kitchen logo
  • Recipes
  • Tutorials
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Father's Day Recipes
  • Recipes
  • Tutorials
  • About Jocelyn
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Father's Day Recipes
    • Recipes
    • Tutorials
    • About Jocelyn
    • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast Dishes and Sweets

    Sour Cream Blueberry Muffins with Streusel Topping

    Published: Jun 6, 2021 · Modified: Feb 13, 2022 by Jocelyn at M+M · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe Jump to Video
    blueberry muffins on a plate and one with ab bite out

    These blueberry muffins with sour cream are super moist and tender...the stuff of sweet breakfast dreams. Their fluffy texture makes them the perfect base for a crisp and crunchy cinnamon streusel topping that's so addicting, you'll be munching on these muffins all morning, noon, and night!

    blueberry muffins with cinnamon streusel stacked up on a plate with forget me nots and blueberries on the plate
    Jump to (scroll for more!):
    • A restaurant-worthy blueberry muffin recipe.
    • Ingredient list and lessons for recipe success...
    • Special tools and equipment you'll need...
    • How to make the cinnamon streusel topping...
    • How to make blueberry muffins with sour cream...
    • How do you make your muffins light and fluffy?
    • How do you make your muffins moist?
    • *Expert Tips and Tricks* for making these delicious muffins...
    • Other recipes fans of these sour cream blueberry muffins will love...
    • 📖 Full Recipe
    • Comments

    A restaurant-worthy blueberry muffin recipe.

    This blueberry muffin recipe was developed off one of my absolute favorite recipes of all time, which I picked up at my first ever full-time restaurant job. We had one of the most delicious breakfast pastry line-ups in Chicago, and this recipe has become a family favorite ever since.

    This recipe has also proven to be extremely versatile throughout the years and you'll definitely see some variation popping up in future posts. But to start, I wanted to keep it super classic and give you all the BEST blueberry muffin recipe you'll ever make: blueberry muffins with sour cream and a crunchy cinnamon streusel topping.

    Not only do these muffins have a delicious base, but their crunchy cinnamon topping is super addicting! (I often find myself pulling little streusel crumbs off the muffins when they're too hot to come out of the pan...heheh).

    I mean, why have just blueberry muffins, when you can have blueberry muffins with streusel that brings just the right amount of spice and the perfect crunch to each bite?! The answer is there is just no good reason at all...so let's bring on the streusel!

    a close up of blueberry muffins with cinnamon streusel stacked up on a plate with forget me nots and blueberries on the plate

    Ingredient list and lessons for recipe success...

    (Pssst…if you're ready to just get baking, get all the details in the recipe card below!)

    Jump to Recipe

    blueberry muffins with sour cream cinnamon streusel ingredients all in their own bowl on a pink linen
    • baking powder: the baking powder will give us that beautiful puffy top and fluffy muffin crumb
    • baking soda: this helps the batter thicken right away in the bowl to give better shape to our final muffins
    • sour cream: these helps to keep our muffins both tender and moist!
    • fresh or frozen blueberries: if using frozen blueberries, make sure they stay frozen right until you mix them in so your batter doesn't all turn purple! (Check out this video for more on why this is important!)

    Special tools and equipment you'll need...

    You'll want to use a hand or stand mixer for the best texture in these muffins. (Learn more about why you need one in this lesson!). An ice cream scoop is also really helpful to evenly portion your muffins.

    blueberry muffins with cinnamon streusel stacked up on a plate with forget me nots and blueberries on the plate

    How to make the cinnamon streusel topping...

    (Pssst…if you're ready to just get baking, get all the details in the recipe card below!)

    Jump to Recipe
    1. Preheat your oven to 375°F and line a 12-cup muffin pan.
    a pink muffin pan lined with white paper cups
    1. Stir together the dry ingredients.
    2. Mix in the melted butter.
    dry ingredients and melted butter in two bowls as streusel ingredients
    a bowl of raw cinnamon streusel in a bowl
    1. Cream the butter, sugar, and vanilla extract.
    butter and sugar whipped in the bowl with a spatula in it
    1. Beat in the eggs.
    muffin batter in a bowl with sour cream and flour in bowls on the side
    1. Alternate the dry ingredients and sour cream.
    muffin batter in a bowl with blueberries in a bowl on the side
    1. Fold in the blueberries.
    blueberry muffin batter in a bowl with a hand folding in blueberries
    1. Divide the batter into the muffin cups, and top them generously with streusel.
    blueberry muffin batter on top in a muffin pan
    blueberry muffin batter with cinnamon streusel on top in a muffin pan
    1. Bake your muffins!
    2. Cool, share, and enjoy the tastiest breakfast treat you've ever had!
    blueberry muffins with cinnamon streusel baked and in their pan still

    How to make blueberry muffins with sour cream...

    Check out this full video tutorial that will show you how to mix up these tasty muffins from start to finish!

    How do you make your muffins light and fluffy?

    These muffins are wonderfully light and fluffy thanks to both the right ingredient proportions and the right mix method!

    Baking powder: We have a good deal of baking powder in our batter to help push those muffin tops sky-high!

    Whipping your butter/eggs: by first whipping the butter, then the eggs, we add a lot of air bubbles to the batter. Those bubbles expand as the air heats up in the oven, yielding a puffed top and fluffy muffin! (Check out our Mixers 101 lesson for more on this!)

    How do you make your muffins moist?

    For these blueberry muffins with sour cream, the biggest part of the equation is definitely the sour cream!

    Sour cream is acidic, which helps to tenderize our muffins. It also adds moisture and creaminess to our batter, while allowing it to be thick enough to stand up in our muffin pan. This translates to the perfect combination of a puffy, proud muffin top, while still having a tender and moist crumb.

    It also helps that we only use low-level mixing after the flour is added, which keeps our muffins from toughening up.

    (p.s. if you love moist cakes that are perfect for using up that fresh summer produce, be sure to check out my Carrot Cake with Pineapple and Coconut finished with a beautifully light and fluffy Whipped Cream Cheese Frosting!)

    blueberry muffins with cinnamon streusel stacked up on a plate with a bite out of one

    *Expert Tips and Tricks* for making these delicious muffins...


    What's the TOP TIP for making the best blueberry muffins ever?

    Take your time and follow the instructions in terms of mixing speeds especially.

    These muffins do have a couple of steps to them, but mixing vigorously early, and at low levels later, allows the batter to come together beautifully, while still keeping the muffins from getting over-mixed and tough.


    How do I store these muffins?

    While I always recommend enjoying all baked goods when fresh (especially because these muffins are unbelievably tasty when warm from the oven!). They will keep for up to 5 days, in an air-tight container, at room temperature.


    Can I use frozen blueberries in my muffins?

    Absolutely! This recipe is delicious with fresh blueberries when they're in season, but you can definitely make these with frozen berries if they're what you have on hand.


    Can I add extra blueberries to my muffins?

    Yes! You can add more blueberries if you'd like, just know you'll likely need to increase your yield to 13-15 muffins depending on how many extras you add.


    How do I make lemon blueberry muffins?

    Just add the zest of two lemons to your muffin batter and you'll have a lovely citrus twist on these tasty treats. When adding the lemon, you may also want to remove the cinnamon in the streusel for a simple crumb topping to let the lemon flavor really shine through.


    Can I make these without the streusel?

    I'm a HUGE fan of all streusel toppings, but if that's not your jam, you can just skip the topping all together. Just note that the muffins will bake 2-4 minutes faster without the topping, so be sure to check them early. blueberry muffins without cinnamon streusell with a few loose blueberries on a plate


    Other recipes fans of these sour cream blueberry muffins will love...

    If you're looking for other tasty breakfast treats, be sure you don't miss out on my Cinnamon Streusel Muffins, Light and Fluffy Buttermilk Pancakes, Peach Cobbler Pound Cake and my Lemon Pancakes with Fresh Lemon Whipped Cream too! And for an extra Decadent treat, you definitely need to whip up my Cookies and Cream Oreo Cinnamon Rolls!

    happy baking graphic font.

    ⭐ If you gave this recipe a try please give it a ⭐ rating and tag me on Instagram @mint.and.mallow.kitchen so I can see what you're baking up! ⭐

    📖 Full Recipe

    blueberry muffins with cinnamon streusel stacked up on a plate
    Print Recipe Pin Recipe

    Blueberry Muffins with Sour Cream and Streusel Topping

    By Jocelyn Salvatoriello
    Their fluffy texture makes them the perfect base for a crisp and crunchy cinnamon streusel topping that's so addicting, you'll be munching on these muffins all morning, noon, and night!
    Prep Time 20 minutes mins
    Bake Time 20 minutes mins
    Total Time 40 minutes mins
    Servings 12 muffins

    Ingredients

    US Customary | Metric

    FOR THE STREUSEL:

    • ½ cup sugar
    • ¼ cup all-purpose flour
    • 1 teaspoon cinnamon
    • 3 tablespoons unsalted butter (melted)

    FOR THE MUFFINS:

    • ½ cup (1 stick) unsalted butter ( softened)
    • ⅔ cup sugar
    • 2 large eggs
    • 1 teaspoon vanilla bean paste or vanilla extract
    • 1 cups all-purpose flour
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ½ cup sour cream
    • ⅔ cup blueberries

    Instructions
     

    TO MAKE THE STREUSEL:

    • Preheat and prep: preheat your oven to 375°F and line a 12-cup muffin pan.
    • Stir together dries: use a fork to stir together all the dry ingredients in a small bowl.
    • Mix in butter: add melted butter to dries and use a fork to blend until crumbs form and there are no more dry patches in the mixture.

    TO MAKE THE MUFFIN BATTER:

    • Cream butter, sugar, and extract: cream butter, sugar, and vanilla extract using a hand or stand mixer for about 1 minute on medium-high speed until light and fluffy.
    • Beat in eggs: add eggs and beat another minute on medium until batter is smoothed out a bit and well-combined.
    • Alternate dry and sour cream additions: combine the dry ingredients and blend together in a small bow. Add half the dry ingredients to your batter, then all the sour cream, then the other half of the dry ingredients, mixing on low between batches to just until incorporated. (Be sure to scrape the bowl well between each addition too!)
    • Fold in blueberries: using a spatula, gently fold or mix in blueberries just until evenly distributed. (see notes)
    • Divide and top: divide the batter evenly between prepped muffin cups (about ¼ cup batter each). Generously sprinkle streusel over top of each muffin to form an almost solid layer.
    • Bake: Bake muffins at 375°F for 20-22 minutes until golden brown, and the tops feel fully set when gently pressed.
    • Cool, share, and enjoy: cool muffins for 10-15, then loosen edges with an offset spatula as needed, before fully transferring to a wire rack. Share with family and friends for breakfast, a coffee break, or the tastiest afternoon snack in town!

    Video

    Test Kitchen Tips

    • Frozen blueberries: If using frozen blueberries, be sure to keep them frozen until right before you mix them in your batter or you will definitely end up with some purple muffins!
    • Extra blueberries: You can add more blueberries if you'd like, just know you'll need to increase your yield to 13-15 muffins depending on how many extras you add.

    Nutrition

    Serving 1muffin | Calories 251kcal | Carbohydrates 31g | Protein 3g | Fat 13g | Saturated Fat 8g | Trans Fat 1g | Cholesterol 60mg | Sodium 247mg | Potassium 49mg | Fiber 1g | Sugar 21g | Vitamin A 428IU | Vitamin C 1mg | Calcium 32mg | Iron 1mg
    ⭐ Did you bake up this tasty recipe? ⭐Please add a star rating and let me know in the comments how it went for you!

    More Tasty Breakfast Dishes and Sweets Recipes

    • side angled shot of brioche french toast casserole in white ceramic pan with blueberries and vases.
      Brioche French Toast Casserole (with blueberries!)
    • Woven basket filled with cinnamon streusel muffins on white towel with eggs in background.
      Quick & Easy Cinnamon Streusel Muffins
    • a peach cobbler pound cake sliced on a white marble board and pink background.
      Fresh Peach Cobbler Pound Cake Loaf
    • close up of unfrosted and frosted cinnamon rolls with apple filling in champagne pan.
      Apple Pie Filling Cinnamon Rolls (with cream cheese glaze!)

    Share a little sweetness!

    • Facebook
    • Twitter

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    headshot of Jocelyn in front of flower wall with meringue-covered whist.
    Hiya love, I'm Jocelyn!
    ...the professional baker turned blogger here to help you live your best life through baking. I'll teach you how to bake everything better, and give you the confidence in the kitchen to know your food will not only taste incredible, but look beautiful as well. So let's get baking and spread some love and light in my favorite way - through the universal language of sweets!

    More about me →


    Father's Day Brunch

    • Overhead of gold pan filled with partially frosted baked Oreo cinnamon rolls.
      Oreo Cookies and Cream Cinnamon Rolls (with cream cheese icing!)
    • Seven layer cookie bars close up from the side showing all the layers
      7-layer Magic Cookie Bars (aka Hello Dolly Bars!)
    • A stack of three square brownie Blondies with one on its side and eggs in background.
      Easy, Fudgy Brownie Blondies
    • a dark chocolate chip cookies with sea salt with a bite out of it on a cooling rack
      One Bowl Dark Chocolate Chip Cookies
    • side angled shot of brioche french toast casserole in white ceramic pan with blueberries and vases.
      Brioche French Toast Casserole (with blueberries!)
    • Side view of six pancakes stack with corner cut out and syrup dripping down.
      Cinnamon French Toast Pancakes (quick n' easy!)

    Featured in...

    publication logos that jocelyn at mint and mallow was featured in

    Tried + True Treats

    • white plate piled with multi-colored sugar cookies on coral background with ranunculus on table.
      Soft & Chewy Sugar Cookies (without baking powder!)
    • Overhead of golden vanilla sheet cake in gold pan on pink background.
      Easy Vanilla Sheet Cake (in a 9x13 pan!)
    • Overhead of raspberry cream cheese frosting swirled on vanilla sheet cake surrounded by flowers.
      Raspberry Cream Cheese Frosting (made with jam!)
    • close up of a glazed maple blueberry scone on torn out recipe pages
      Better Than Starbucks Blueberry Scones (easy drop scones style!)
    • carrot cake with pineapple slices on plates stacked up with ranunculus flowers for decoration.
      Old-Fashioned Carrot Cake with Pineapple and Whipped Cream Cheese Frosting
    • Hand holding spoon with white chocolate sauce dripping off into clear glass container.
      Easy White Chocolate Sauce (2-ingredient ganache!)

    Footer

    ↑ back to top

    RECIPES + TUTORIALS

    • the recipe book
    • ingredient tutorials
    • equipment tutorials
    • technique tutorials

    ABOUT

    • about jocelyn
    • privacy policy + disclaimer
    • terms of use
    • accessibility policy

    CONTACT

    • get in touch
    • work with me
    • newsletter

    This website contains Amazon affiliate program links. This means that I earn a small commission on qualifying purchases at no additional cost to you. I will never provide a link to nor recommend any product or service that I don’t genuinely love or personally use. Thank you for supporting MINT + MALLOW kitchen and the brands and companies that keep this blog running.

    Copyright © 2022 MINT + MALLOW