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–+ servings

Sour Cream Blueberry Streusel Muffins

Ania
These Sour Cream Blueberry Streusel Muffins are absolutely incredible! They are soft and fluffy muffins made with blueberries, sour cream, and lemon flavours. Every bite leaves you wanting more!
5 from 4 votes

Ingredients
 
 

For the streusel

For the muffins

Instructions
 

For the streusel

  • 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

For the muffins

  • Preheat the oven to 400℉/205℃. Line a muffin tin with 12 liners and set aside.
  • 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, 1/4 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.
    1 cup white sugar, 1 tbsp lemon zest
  • 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, 2 tsps lemon juice, 2 tsps 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. This will help them not sink to the bottom as they bake.
    1 1/4 cups fresh blueberries
  • Add the blueberries and mix in a few times. Don't over-mix.
  • 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.