The Best Blueberry Muffins Recipe (Soft, Buttery, and Easy to Make)
These soft and buttery Blueberry Muffins are loaded with juicy blueberries and topped with a sweet streusel crumble. Easy to make and perfect for breakfast, brunch, or a grab-and-go snack. They're a bakery-style treat the whole family will love.
Ingredients
For the Muffins
- 1/2 cup salted butter (softened)
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup all purpose flour
- 1 cup frozen blueberries (do not thaw)
For the Streusel Topping
- 3 tbsp salted butter, cold and cut into small pieces
- 1/4 cup granulated sugar
- 1 tbsp all purpose flour
Instructions
- Preheat your oven to 350°F.
- Spray a 12-count muffin tin with nonstick cooking spray or line it with paper muffin liners.
- Using a stand mixer or hand mixer, cream together the softened butter and sugar on medium speed for about 2 minutes, until light and fluffy.
- Reduce the speed to low and add the eggs. Add the vanilla extract and mix until fully incorporated.
- Add the sour cream and continue mixing until smooth.
- Next, add the baking powder and salt and mix well.
- Gradually add the flour, mixing just until combined.
- Gently fold in the frozen blueberries. Be careful not to overmix.
- In a small bowl, combine the cold butter pieces, sugar, and flour.
- Use a fork to work the ingredients together until a crumbly streusel forms.
- Divide the muffin batter evenly among the 12 muffin cups.
- Sprinkle the streusel topping evenly over each muffin.
- Bake for 25–28 minutes, or until the tops are lightly golden.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
- Serve warm or at room temperature.