These Sour Cream Blueberry Streusel Muffins are bursting with flavours! They are soft and fluffy muffins with juicy blueberries and tangy lemon flavour bursting in every bite. It has a buttery streusel sprinkled on top before baking!
This recipe is sour cream based, and it’s the secret ingredient that makes these muffins insane! If you don't have sour cream, you can use plain yogurt or kefir.
The batter gets mixed together in a few simple steps with no electric mixer required, scooped, and baked to perfection.
I’m so excited to share this recipe so let’s begin!
For more blueberry recipes, try Blueberry Breakfast Cake, Bakery Style Lemon Blueberry Muffins, and Peach Blueberry Cake.
Why this recipe works
Lemon and Blueberry – Light and fruity flavours with tangy lemon bursting in every bite!
Easy to make – Comes together with just a few simple steps! No wait time either.
Soft and fluffy – These muffins rise beautifully in the oven!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
Flour – All-purpose flour is used in this recipe.
Lemon – Both lemon zest and lemon juice are used in this recipe.
Eggs – Make sure they’re at room temperature before beginning.
Sour cream – Use full fat sour cream. Make sure it’s at room temperature. The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet blueberries.
Oil – I used a flavourless oil. You can also use melted butter.
Step by step instructions
Here is how to make and bake these Sour Cream Blueberry Streusel Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Preheat the oven to 400°F. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Make the streusel. In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.
Step 3 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, and salt. Mix together and set aside.
Step 4 – Mix lemon zest and white sugar. In a small bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes and set aside.
Step 5 – Whisk wet ingredients. Into the same bowl, add oil, eggs, vanilla, lemon juice, and sour cream. Whisk until well combined.
Step 6 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 7 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 8 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
Step 9 – Bake. Bake the muffins at 400°F for 15-17 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh blueberries!
FAQ
Can you taste the sour cream?
No! The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet blueberries.
What do I do with leftover streusel?
Streusel freezes great! Just place any leftovers you may have in a ziplock bag and freeze until needed again. You do not need to thaw it to use it, once you are ready to use it, you can sprinkle it frozen on top of the muffins.
Do I have to add blueberries?
No! Feel free to leave them out or add something else in.
Do I have to make the streusel?
No! You can add some white sugar on top instead, just like in these Sour Cream Blueberry Muffins.
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Sour Cream Blueberry Streusel Muffins
Ingredients
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp butter cold
- 1/3 cup white sugar
For the muffins
- 1 cup white sugar
- Zest of 1 lemon
- 1/2 cup oil
- 2 large eggs room temperature
- 1 tbsp lemon juice
- 1 tbsp vanilla
- 1 cup sour cream room temperature
- 2 cups all purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh blueberries washed and dried
Instructions
- Preheat the oven to 400℉/205℃. Line a 12 tin muffin liner with 12 liners and set aside.
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.3/4 cup all-purpose flour, 5 tbsp butter, 1/3 cup white sugar
- In a medium-sized bowl, add the flour, baking powder, baking soda, and salt. Mix together and set aside.2 cups all purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1/2 teaspoon salt
- In a large-sized bowl, add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance. Set aside.1 cup white sugar, Zest of 1 lemon
- In the same bowl, add oil, eggs, sour cream, vanilla, and lemon juice. Whisk together until combined and smooth.1/2 cup oil, 2 large eggs, 1 tbsp lemon juice, 1 tbsp vanilla, 1 cup sour cream
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
- In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/2 cups fresh blueberries
- Add the blueberries and mix in a few times.
- Evenly divide the batter between the muffin liners.
- Sprinkle streusel on top.
- Bake the muffins at 400°F for 15-17 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
- Cool, and enjoy!
James says
Very nice recipe. I got more than 12 muffins - more like 16(?). Next time I'll add a little more lemon and a little more vanilla, and probably pile the dough just a little higher. It'll still be more than 12 muffins, I think. Definitely a recipe worth hanging on to. Everyone loved them, and I will be looking forward to checking out your other recipes.
I have a couple of thoughts about your web page I'd like to share.
I printed the recipe, as I usually do, and it came out to be 3 pages! Way more paper and ink and page flipping than it should've taken for a recipe this simple. Why does the printed version include pictures of cooking utensils, instructions to change the measurements to metric, and a large banner with stuff that should be an optional footnote, like the 'cuisine' and 'course'? I like to have just the recipe when I print it, I guess.
On the plus side I adored how you put the ingredients under each step, which is surprisingly helpful. I think all online recipes should follow your style here. Makes me hopeful that I can find more goodies to bake here!
Thanks
meow3763659b294 says
Can I use a square cake pan instead of a muffin tin to make a coffee cake out of this recipe?
Ania says
Hi! I have a delicious Blueberry Breakfast Cake recipe that you can bake instead! If you want to use this recipe though, I don't see why it wouldn't work. I personally haven't tried it but I would lower the amount of baking powder to 1 tsp if baking in a pan, and bake it in a 9x9 pan. Make sure to monitor the cake after baking for 35 minutes, a toothpick inserted clean will indicate it's ready. Enjoy 🙂
Ania says
Hi James! Thanks for all of your input, I really appreciate it!
I had no idea the pictures, metrics, etc that you listed printed off when printing the recipe. I’ve since updated the print version of my recipes, free of all those unnecessary tools!
I'm so glad to hear you enjoyed the ingredients listed under each step - I find it soo much easier to follow as well!! Overall I'm happy to hear you'll be keeping this recipe, and trying out more. Let me know how they go when you do, and thanks again! Happy baking 🙂
Kathleen Bye says
Can I use frozen blueberries?
Ania says
Hi Kathleen, if you are using frozen blueberries, add them into the batter frozen and then bake immediately - don't let them defrost! Frozen berries carry lots of extra liquid so if you allow it to defrost the muffin batter won't turn out. Enjoy!
Roxana Nunez says
This blueberry muffins are so delicious 😊i didn’t have soucream so i used 8 oz of cream cheese and so yummy 😋 thank you 🙏
Debra Roe says
I bake for assisted living residents and all agreed this muffin is a total winner.
Ania says
Hi Debra! Oh I'm so delighted to hear that you all agree this is a hit! It's one of my favourite muffin recipes on the blog. Thank you for sharing, it made my day 🙂
Kristi L Meeder says
I made these and everyone Loved them. I'm not a big blueberry fan but these are Amazing and so super moist,a really Big hot at our luncheon. I live in a senior living center and all the residents really enjoyed the muffins, I brought them out still a bit warm , so now my neighbors are calling me the muffin lady - not a bad thing !!!😉
Do you think I could use cranberry next time I would really like to try it
Ania says
Hi Kristi! I'm SO happy to hear that you and everyone else loved these muffins and now you're the muffin lady haha! They are my favourite all-year round 😀
Yes, you can use cranberries instead! Enjoy and have a great day!
Shannon says
This recipe is LEGIT! Made it tonight for a Christmas night treat and it came out perfect! I used the tulip cupcake/muffin pan liners so I could pile the batter as high as I wanted with no leftover batter.
My blueberry muffins looked almost as good as your pictures. They really do look and taste just as good as a bakery, if not better.
The only difference I did was using half melted butter and half canola oil for the 1/2 cup of oil part of the recipe. Everything else I followed to a tee.
In my oven, it took closer to 20 minutes to be done, but that's normal.
Your directions and tips helped me to get it right on my first try. I had never made completely homemade muffins before, but I can't wait to have some more for breakfast tomorrow.
Excellent recipe. Thank you!!
Ania says
Hi Shannon! I'm SO happy to hear that the blueberry muffins were a hit at Christmas. It's honestly one of my go-to's and favourites all-year round 🙂
Thanks for the sweet comment! Have a wonderful Christmas season!
Amina says
I made these and truly enjoyed the ease of baking them and the end result. Very delicious and moist. I had one after they cooled off…one ended up being two! Thank you for sharing this delicious recipe!
Ania says
Hi Amina! I'm soo glad to hear that you enjoyed the muffins! Haha the one that turns into two happens to me all the time too 😆😆 Happy New Year!
Patricia Leone says
Really delicious and will make again. Also, took 22 minutes to be done.
Do these freeze well?
Ania says
Hi Patricia! So glad to hear the muffins turned out delicious. Every oven is different, thank you for letting me know yours took longer 🙂
Yes. You can absolutely freeze the muffins! Place them in an airtight Ziplock bag or airtight Tupperware container.
When ready to consume, allow them to thaw until room temperature and then warm them up in the microwave for 15-20 seconds. Enjoy!!!
Shannon F says
I was so excited to try these and was quite disappointed I thought the lemon flavor would come through more and enhance the pop of blueberry that was not the case, I will try this recipe again and add more lemon before I completely erase this recipe from circuit
Ania says
Hi Shannon! Sorry to hear that these muffins weren't your favourite, feel free to add in the zest of another large lemon, the lemon flavour should pop more then!!