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–+ servings

Sour Cream Blueberry Streusel Muffins

Ania
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. 
5 from 4 votes

Ingredients
 
 

For the streusel

For the muffins

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!