Blueberry Muffins with Streusel Topping
"Streusel topping, streusel topping!" exclaimed Hungry Bear as I closed the oven door, "we forgot to add the streusel topping!" Well, considering I had specifically requested the topping for the blueberry muffins, it was a big omission on our part. Luckily we remembered in time or we'd still be kicking ourselves.
We recently bought four pounds of blueberries. Almost half of them went into a blueberry kuchen that Hungry Bear can't get enough of. I made the kuchen and we devoured it in two days. With the remaining berries, she made these amazing muffins with a streusel topping.
The recipe is an adaptation of Ina Garten's blueberry coffee cake muffins with a topping added. The muffin part is delicious on its own with a moist and light cake like crumb filled with blueberries. And they aren't overly sweet, which is a big plus for us. The streusel topping makes the muffin even better by adding a nice crunchy texture and a bit of sweetness.
Just remember not to get distracted and forget to sprinkle on the streusel topping, streusel topping!
Blueberry Muffins with Streusel Topping Recipe
- 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 cup firmly packed light brown sugar
- 4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 3 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 8 ounces sour cream
- 1/4 cup milk
- 3 cups (1 1/2 pints) fresh blueberries, stems removed
- For the topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.
- Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.
- With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, then add vanilla, sour cream, and milk until combined. Add 1/3 of dry ingredients at a time and beat until just combined. With a spatula, evenly fold blueberries into batter.
- Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.
Makes 24 muffins
[Blueberry coffee cake muffins adapted from Barefoot Contessa]
35 Comments on “Blueberry Muffins with Streusel Topping”
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my favourite type of muffins :)
This is my least favorite type of muffin but that it the most engaging blueberry muffin photo I’ve seen in a long time. Talk about persuasive photography! Excellent work :)
Love your site, your food and your photography! Thank you for sharing it with all of us.
I love streusel, streusel! too, and have found the best way to get lots of it is to make the muffins in a muffin-top pan instead of the regular deeper muffin cups. You will probably be able to fit a bit more streusel, streusel! on each muffin, so you might like to increase the amount of streusel in your recipe. Those pans are fairly inexpensive, so try them. The flatter muffin-top is also very appealing. Yum yum!
(Do I get extra credit for using the word streusel 6 times?)
good thing you managed to save the day with the streusel at the end! Heaven forbid your muffins go streusel-less :) I think that sour cream really does produce the best crumb in muffins or quick breads. It makes the whole thing light and fluffy, yet adds some good fat in there too. Blueberries add such nice color to this dish too. I bet raspberries would look fantastic as well.
Sarah, I thought chocolate muffins were my favorite, but I think these have taken the top spot!
Erin, quite a compliment from someone who doesn’t like blueberries! I’m still perplexed why you don’t like them?
Dorothy, we’ll have to check into the muffin top pans, thanks. It reminds me of that Seinfeld episode… “top of the muffin to you!” Oh, you got major points for using streusel six times! Love it.
Amanda, streusel-less muffins… the horror! Ha! You’re so right about the sour cream. And raspberries would be really good too.
This would be the perfect occasion to pull out my muffin-top pan. I’m not a fan of cooked blueberries, though I love to eat them raw, but I AM a huge fan of streusel topping. The muffin-top pan makes a wide, thin “muffin” that is really the top only; there are six muffin tops per pan. Perfect for someone like me!
Those blueberry muffins look great! I am looking forward to the fresh blueberries!
Your muffins look fabulous!
Last weekend I made strawberry muffins with a streusel topping. I got carried away with the streusel (love the stuff) and really piled it on. It weighed down the muffins, which were pretty delicate otherwise, and I had a hard time getting them out of the tin in one piece. They looked a mess, but they tasted really good!
I love blueberries and haven’t had any in months. And I also love streusel topping – yay for these, Chuck!
I’ve love blueberry muffins ever since my mom used to make them for me straight from the box of Jiffy mix. These look so yummy. I’ve been vowing to step out of my comfort zone and do more baking. With blueberries looking so good right now, this might be just the recipe to get me baking. Thanks!
Ooooh! Lovely lovely muffins. Blueberries are my favorite fruit in muffins and the season is upon us! I think that pic of the melting butter on the warm muffin is triggering taste memories. Nothing like that salty creamy paired with the sweet burst of the mooshy berry and the soft and sweet cakey muffin. So delicious!
Your blueberry muffins look so luscious–especially with the hunk of butter melting on it…mmmm!
I like that tip of dusting blueberries to keep them from sinking. Who knew?
These blueberry muffins are making me wish I had some fresh blueberries sitting in my fridge this Sunday morning!!
Hey! These look like just my kind of muffin – I am a streudel fiend! Beautiful!
I just wanted to stop by and say thanks for starting Food Gawker – will spread the word!
Chuck,
Just wanted to say Food Gawker’s looking good! :)
The picture of the muffin with melting butter made me drool. Great pictures & beautiful muffins.
Thank you for Food Gawker!! I didn’t know what I was going to do without my daily Tastespotting fix.
These muffins look almost too good to eat for breakfast! :)
Ahh, streusel makes everything better. Your muffins look amazing and instantly got me hungry this morning! Blueberries are so darn expensive here. I could either have a gallon of gas or…blueberries?! :)
Those muffins look divine! Wonderful photos.
Those look great!
Love the strusel!
Plump blueberries….this is our downfall. These look great and thanks for the tip. Hopefully my next batch won’t have all the blueberries at the bottom!
Hey Chuck (and Hungry Bear),
I tried making this recipe this past weekend. It was good but I think I like the kuchen better. I had forgotten that Barefoot Contessa’s recipes always yield a lot. I also should have read the entire recipe before I started to find out how many muffins this recipe yields. Had I known, I wouldn’t have made so many muffins. I would have cut the recipe in half. Eric and I now have breakfast and dessert for the entire week! :)
Wow. So my partner and I just downed 6 muffins each for Sunday Breakfast. Feeling a little sick but it was worth it. We ended up splitting the dough in half and putting blueberries in half and raspberries in the other half. Both turned out fantastic, though we accidently put twice as much fruit in as was called for (we were halving the recipie due to only having 1 muffin bake sheet and forgot to half the berry quantity). Both raspberry and blueberry muffins were delicious!
The flour tip worked perfectly, nicely distributed berries all round. A shopping tip to other readers: we bought our berries from Costco of all places and they were cheap (2lbs blueberries = $3 Cdn) and every berry was perfect!
WOW… Excellent blueberry muffins. I am a sucker for muffins and these ones did not disappoint. Very tasty. I really enjoy your posts. Excellent photography as well. Look forward to reading your posts each day.
Thanks
Zesty
These muffins are soooo good. They are better than the ones we get at our local coffee shop. I think the sour cream and butter make them so rich and yummy. The streusel topping gets crispy giving the muffin a perfect combination of textures. By far the best muffin I have ever made, thank you for the recipe.
I have made these muffins twice both times they were delicious but unattractive. My topping just seems to melt into the muffin leaving brown splodges. I follow the instructions and this time even put the topping in the fridge before using. What am I doing wrong ?
Just made these this morning. Perfect! Thanks for a great recipe. Can’t really go wrong with Ina! The only mod I made was to use cake flour and I also put in a couple teaspoons of lemon extract.
you might wait to put the topping on half way threw the baking, it does come out beautiful , also not too much butter
I just brought some blueberries over the weekend and can’t wait to try this recipe.
OK, I tried this muffin recipe over the weekend like I said I woud and it turned out great! My 13 year old son loved them too. I made mine in an 8 x 8 square baking pan and it was like eating cake. I am definately going to make this again.