Best Blueberry Muffins with Crunchy Streusel Topping (Print version)

Tall, tender blueberry muffins packed with berries and finished with a buttery, crunchy streusel topping.

# Ingredients:

For the streusel

01 - 1/2 cup (63 g) all-purpose flour
02 - 1/3 cup (65 g) light brown sugar, packed
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon ground cinnamon
05 - 1/8 teaspoon fine salt
06 - 4 tablespoons (56 g) cold unsalted butter, cubed

For the muffins

07 - 2 cups (250 g) all-purpose flour
08 - 2 teaspoons baking powder
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon fine salt
11 - 1/2 cup (100 g) granulated sugar
12 - 1/4 cup (50 g) light brown sugar, packed
13 - 2 large eggs, room temperature
14 - 1/2 cup (120 ml) neutral oil
15 - 1/2 cup (120 g) sour cream
16 - 1/2 cup (120 ml) buttermilk
17 - 2 teaspoons vanilla extract
18 - 1 teaspoon finely grated lemon zest
19 - 1 1/2 cups (225 g) blueberries, fresh or frozen
20 - 1 tablespoon coarse sugar, optional

# Instructions:

01 - Stir flour, brown sugar, granulated sugar, cinnamon, and salt in a small bowl. Rub in the cold butter with your fingertips until crumbly with pea-size pieces. Refrigerate while you make the batter.
02 - Preheat the oven to 425 F. Line a 12-cup muffin pan with paper liners or grease the cups well.
03 - In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly combined.
04 - In a large bowl, whisk granulated sugar, brown sugar, eggs, oil, sour cream, buttermilk, vanilla, and lemon zest until smooth.
05 - Add the dry ingredients to the wet ingredients and fold just until a few streaks remain. Fold in the blueberries gently. The batter should be thick and lumpy.
06 - Divide the batter evenly among the muffin cups, filling them nearly to the top. Sprinkle the cold streusel over each muffin and finish with coarse sugar if using.
07 - Bake for 5 minutes at 425 F. Without opening the oven, reduce the temperature to 375 F and bake 15-18 minutes more, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
08 - Let the muffins cool in the pan for 8 minutes, then move them to a wire rack. Serve warm or fully cooled.

# Good to know:

01 - Use frozen blueberries straight from the freezer to reduce bleeding.
02 - The muffins are crunchiest the day they are baked.
03 - Store loosely covered at room temperature for up to 2 days or freeze for up to 2 months.

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