Blueberry Streusel Muffins
Tender, bakery-style blueberry muffins with sour cream, lemon zest and a crunchy brown sugar cinnamon streusel on top.
By Marisol Vance, Founder & Head of Recipe Development
Published December 25, 2025
- Prep
- 20 min
- Cook
- 22 min
- Total
- 42 min
- Servings
- 12
- Level
- Easy
These are the muffins you remember from the best corner bakery: tall domes, a moist and tender crumb, pockets of jammy blueberries and a buttery crumb topping that crackles when you bite in.
Sour cream keeps the batter rich and soft for days, and a little lemon zest brightens the berries. The batter should be thick and just barely mixed, and filling the cups right to the top is what gives you those generous bakery-style tops.
Serve them warm with butter for a weekend brunch, or bake a batch on Sunday for easy breakfasts during the week. They freeze beautifully, so it is worth doubling the recipe.
- Bakery-style domed tops
- Crunchy cinnamon streusel
- Freezer-friendly batch
Ingredients
Directions
Heat the oven to 400 degrees F and line a 12-cup muffin tin with paper liners.
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