Best Blueberry Muffins with Crunchy Streusel Topping
Bake tall, tender blueberry muffins with a buttery crunchy streusel topping. This easy recipe uses sour cream, buttermilk, and plenty of berries for…
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Cooking tools:
- Muffin tin
- Cooling rack
- Kitchen scale
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Baking sheet
- Cupcake liner
- Kitchen towel
- Paper towel
- Airtight container
- Plate
- Refrigerator
- Freezer
Ingredients
- 1/2 cup (63 g) all-purpose flour
- 1/3 cup (65 g) light brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 4 tablespoons (56 g) cold unsalted butter, cubed
- 2 cups (250 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup (120 ml) neutral oil
- 1/2 cup (120 g) sour cream
- 1/2 cup (120 ml) buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest
- 1 1/2 cups (225 g) blueberries, fresh or frozen
- 1 tablespoon coarse sugar, optional
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