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blueberry muffins

Blueberry Muffins

Prep Time 20 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 6 large muffins


  • muffin tin
  • large bowl
  • whisk
  • silicone spatula


  • 2 1/2 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • dash nutmeg
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream or yogurt (vanilla or plain)
  • 1/2 cup canola oil can substitute vegetable oil or melted shortening
  • 1 tablespoon vanilla extract
  • 2 cups blueberries fresh or frozen, thawed and drained

Streusel Topping

  • 1 cup all-purpose flour
  • 2/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter melted


  • Preheat oven to 375°
  • Prepare muffin tin with paper liners or grease with shortening and flour as you would a cake pan.
  • Make streusel topping by combining flour, sugar, and cinnamon in a medium bowl. Add butter and mix with a fork until the topping is crumbly. Set aside.
  • Add blueberries to a sifter fitted to a large bowl. Sift flour over blueberries. Pour flour coated blueberries into a separate bowl.
  • Finish sifting baking powder, salt, and nutmeg into the bowl with the flour. Whisk to combine. Set aside.
  • In a separate bowl, whisk eggs and sugar until combined. Add sour cream, oil, and vanilla extract. Whisk until well combined.
  • Add wet ingredients to flour mixture. Stir to lightly combine. Stir in blueberries.
  • Spoon batter into muffin tin, filling 2/3 full. Cover generously with streusel topping. Lighlty press topping into each muffin.
  • Bake for 20 - 25 minutes or until a steak knife inserted in the center comes out clean.
  • Let pan cool on cooling rack until the pan is cool enough to handle. Remove muffins and allow to cool on rack until ready to serve.
Keyword blueberry muffin