Servings 16 muffins
Ingredients
For the streusel:
- 1/3 cup all-purpose flour
- 1/3 packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, cold and cubed
For the muffins:
- 5 Tablespoons unsalted butter, softened
- 1/3 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries, divided
Instructions
Make the streusel:
- In a medium bowl, combine the flour, brown sugar, cinnamon and cubed butter. Using your fingers or two forks, work the butter into the mixture until it is the texture of wet sand. Set the streusel aside.
Make the muffins:
- Preheat the oven to 350°F and line a muffin pan with muffin cups.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil and sugar until combined, about 2 minutes. Add the eggs, one at a time, beating between each addition.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture, sour cream and vanilla extract to the stand mixer and beat until combined. Fold in 1 cup of blueberries.
- Layer the batter and streusel mixture into each muffin cup by adding a portion of the batter, topped by a layer of the streusel then another layer of the batter and a final layer of streusel. Top the muffins with the remaining 1/2 cup blueberries then bake the muffins for 18 to 20 minutes or until a toothpick inserted comes out clean. Remove the muffins from the oven and allow them to cool for 5 minutes in the pan before transferring them to a rack to cool completely.
Notes
- You can use fresh or frozen blueberries in this recipe! If using frozen, don’t thaw them—just fold them in frozen to prevent the batter from turning purple. You might get a little extra juice in the muffins, but they'll still bake up delicious!
- Toss the blueberries in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins while they bake.
- To store: Store cooled muffins in an airtight container at room temp for up to 3 days.
- To freeze: Wrap cooled muffins individually and store in a freezer-safe bag for up to 3 months. Reheat from frozen or thaw overnight. Note: the crumble topping may soften slightly.
- ★ Did you make this recipe? Don't forget to give it a star rating below!