Bakery Style Blueberry Muffins with Streusel Topping
Moist bakery style blueberry muffins made with sour cream, fresh lemon zest, and a generous streusel topping. Easy to make and freezer-friendly!
Servings: 10 jumbo muffins
Calories: 498kcal
Ingredients
Muffin Batter
- ½ cup unsalted butter melted
- ¼ cup vegetable oil
- ⅓ full fat sour cream
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup milk I use 2% or whole
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons lemon zest
- 2 cups fresh or frozen blueberries*
Streusel
- ¾ cup all-purpose flour
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 10 Tablespoons unsalted butter cold and cubed
Instructions
- Preheat: Preheat the oven to 375°F and prepare muffin pans with large (bakery size) liners.
- Combine wet ingredients: In a large bowl add ½ cup unsalted butter, ¼ cup vegetable oil, ⅓ full fat sour cream, ¾ cup milk and 1 cup granulated sugar. Mix to combine. Add 2 large eggs one at a time, mixing in between. Add 2 teaspoons vanilla extract and mix all ingredients until smooth.
- Combine dry ingredients: In a medium bowl combine 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda and 1 teaspoon salt. Add 2 teaspoons lemon zest and 2 cups fresh or frozen blueberries* and fold into the flour mixture to coat.
- Alternate adding your milk and flour to the wet ingredients. Add about a third of the flour mixture and fold it in, then about half of the milk and fold in. Alternate three more times ending with the flour until all ingredients are incorporated. Set aside to allow flour to completely absorb.
- Make the streusel: In a medium bowl combine the ¾ cup all-purpose flour, ⅓ cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon salt and 10 Tablespoons unsalted butter, cubed, to make the streusel topping. Mix all ingredients with a fork, pastry cutter or fingers until crumbled in large chunks.
- Portion and top: Using an ice cream scoop or measuring cup, fill the muffin liners ¾ full. Add the topping by grabbing a handful and squeezing it in your hands. Break into chunks over the top of the muffin batter.
- Bake: Bake for 20-25 minutes for a large size muffinCheck the middle of the muffin with a toothpick to see if it comes out clean to tell you it’s done.
- Let muffins cool a little before eating warm or at room temperature.
Notes
*Blueberries: Fresh or frozen blueberries work. If using frozen, thaw and dry well, then toss with the flour mixture to prevent sinking.
Mixing: Gently fold the batter just until combined. Overmixing can lead to dense muffins or break up the blueberries.
Streusel Topping: Use more streusel than you think you need as some will sink. Squeeze it together, then break into large chunks so it stays visible after baking.
Bake Time: Jumbo muffins take longer than standard muffins. Always test the center with a toothpick - streusel can make the tops look done before the middle is baked through. If making these as standard/regular sized muffins, bake for 15-18 minutes.
Storage: Store for 1–2 days or freeze for longer storage. Freezing: Muffins freeze well for up to 3 weeks. Thaw at room temperature or warm gently before serving.
Nutrition
Serving: 1muffin | Calories: 498kcal | Carbohydrates: 69g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 765mg | Potassium: 205mg | Fiber: 2g | Sugar: 36g | Vitamin A: 727IU | Vitamin C: 3mg | Calcium: 83mg | Iron: 2mg
