Blueberry Muffins

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Introduction

These blueberry muffins rise tall with a tender, moist crumb and are crowned with a buttery oat streusel. The combination of brown sugar and sour cream adds a subtle caramel richness that perfectly complements the burst of fresh berries. You’ll find they are wonderfully simple to mix up for a weekend treat or a quick breakfast.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 1/3 cup vegetable shortening
• 1 cup brown sugar (packed)
• 2 large eggs
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup full-fat sour cream
• 1 teaspoon pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 cup fresh blueberries
• Streusel topping:
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup (1/2 stick) unsalted butter (softened)
• 1/2 cup rolled oats
• 1/4 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
2. Make the streusel topping: In a small bowl, combine the 1/2 cup brown sugar, 1/2 cup flour, softened butter, rolled oats, and cinnamon. Use a fork or your fingers to mix until crumbly. Set aside.
3. For the muffin batter, in a large bowl, whisk together the 2 cups flour, baking powder, and kosher salt.
4. In a separate medium bowl, beat the vegetable shortening and 1 cup brown sugar together until well combined. Add the eggs one at a time, mixing well after each. Mix in the sour cream and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until the batter is smooth.
5. Gently fold the fresh blueberries into the batter until evenly distributed.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Sprinkle the streusel topping generously over the top of each.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are fine, but no wet batter).
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Lemon Zest: Add the zest of one lemon to the wet ingredients for a bright, citrusy note that pairs beautifully with blueberries.
• Double Berry: Replace half of the blueberries with an equal amount of fresh raspberries for a more complex berry flavor.
• Jumbo Muffins: Bake the batter in a 6-cup jumbo muffin tin, increasing the baking time to 25-30 minutes.
• Muffin Tops: Spread the batter into a greased muffin top pan for a higher ratio of crunchy streusel topping to soft muffin.

Tips for Success

• Use room temperature ingredients (eggs, sour cream) for easier mixing and a more uniform batter.
• Toss the blueberries in a tablespoon of the measured flour from the dry ingredients before folding them in; this helps prevent them from sinking to the bottom.
• For the best rise and domed tops, start with a hot oven (375°F) and fill the muffin cups nearly to the top.

Storage & Reheating

Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat a room-temperature muffin in the microwave for 15-20 seconds, or warm a frozen one in a 350°F oven for 10-12 minutes.

FAQ

Can I use frozen blueberries?

Can I substitute the vegetable shortening?

Yes, you can use an equal amount of room-temperature, unsalted butter. The texture will be slightly less tender but still delicious.

My streusel is melting into the muffin. What happened?

This usually means the butter was too soft or melted. Ensure your butter is just softened (cool to the touch) and not greasy. Also, make sure your muffin batter is not overly warm when you add the topping.

Why is kosher salt specified? Can I use table salt?

Kosher salt has a cleaner flavor and is less salty by volume. If using fine table salt, reduce the amount to about 1/2 to 2/3 teaspoon to avoid over-salting.

Can I make these muffins ahead of time?

Absolutely. You can prepare the streusel topping and the dry and wet ingredients separately the night before. In the morning, simply combine and bake.

The muffins didn’t dome. What went wrong?

Common causes are overmixing the batter, old baking powder, or an oven that wasn’t hot enough. Ensure your baking powder is fresh and preheat your oven fully.