🧁 Recipe: Classic Blueberry Streusel Muffins
Description
This recipe focuses on the “Muffin Method”—mixing wet and dry ingredients separately to ensure a tender crumb. The streusel topping adds a sophisticated texture, while the high initial baking temperature ensures those iconic tall, domed tops.
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Prep time: 15 minutes
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Bake time: 20–25 minutes
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Servings: 12 large muffins
Ingredients
| Category | Ingredients |
| The Streusel | 1/2 cup flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, 3 tbsp cold salted butter (cubed) |
| The Dry Mix | 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt |
| The Wet Mix | 1/2 cup melted butter (cooled), 2 large eggs, 1/2 cup whole milk, 1/4 cup sour cream (or Greek yogurt), 1 tsp vanilla extract |
| The Fruit | 1.5 cups fresh or frozen blueberries (don’t thaw if frozen) |
Instructions
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Prep: Preheat oven to 220°C (425°F). Grease a 12-cup muffin tin or line with paper liners.
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Make Streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture looks like coarse crumbs. Set aside.
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Mix Dry & Wet: In a large bowl, whisk the dry ingredients. In a separate bowl, whisk the melted butter, eggs, milk, sour cream, and vanilla.
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Combine: Gently fold the wet ingredients into the dry. Stop just before the flour disappears. Gently fold in the blueberries. Do not overmix!
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Fill & Top: Scoop batter into the tins, filling them almost to the brim. Generously sprinkle the streusel over each muffin.
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Bake: Bake at 220°C for 5 minutes, then (without opening the oven) reduce heat to 180°C (350°F) and bake for another 15–18 minutes.
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Cool: Let them sit in the pan for 5 minutes before moving to a wire rack.
Notes & Tips for Success
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The Temperature Trick: Starting at 220°C causes the steam to lift the batter rapidly, creating that “bakery dome.”
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Prevent Bleeding: If using frozen berries, toss them in a teaspoon of flour before adding to the batter to prevent the juice from turning the whole muffin purple.
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Room Temp Matters: Ensure your eggs and milk aren’t fridge-cold so the melted butter doesn’t re-solidify into chunks.
Nutritional Info (Per Muffin)
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Calories: 285 kcal
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Carbohydrates: 38g
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Protein: 4g
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Fat: 13g
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Fiber: 2g
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Sugar: 18g
Health Benefits
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Antioxidants: Blueberries are “brain food,” packed with anthocyanins that help fight oxidative stress.
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Energy: A balanced mix of fats and carbohydrates provides a sustained energy boost compared to processed snacks.
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Probiotics: Using Greek yogurt or sour cream adds a touch of protein and acidity that helps with digestion and crumb texture.
Q&A
Q: Can I use whole wheat flour?
A: Yes, but replace only 50% of the all-purpose flour to keep them from becoming too dense.
Q: My muffins are dry. What happened?
A: You likely overbaked them or overmixed the batter. Mix only until the flour streaks disappear—lumps are actually a good thing in muffin batter!
Q: How do I store these?
A: Keep them in an airtight container at room temperature for 2 days, or freeze them for up to 3 months. To regain the crunch, reheat them in a toaster oven.