Easy Sour Cream Blueberry Muffins with Streusel Topping

Love these easy muffins! Our blueberry bushes out in the backyard are bursting with berries and I have been freezing, blueberry sour cream muffins baking, and just plain eating them by the handful. The sweet crunchy topping and the moist muffin are perfect for breakfast, snacks, or dessert. The lemon juice give these muffins a nice balance when you bite into the scrumptious cinnamon topping. This recipe makes about 12-16 muffins.

For the muffins:

5 tablespoons of butter

1/2 cup white sugar

1 large egg

1 tablespoon lemon juice

3/4 cup sour cream

1 1/2 cups flour

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (generously full) blueberries – washed and picked over for stems

For the streusel topping:

4 tablespoons butter

1/2 cup brown sugar

1/3 cup flour

1 1/2 teaspoon cinnamon

Preaheat oven to 375°F.

In a large bowl, soften the butter and then thoroughly mix in the sugar and egg. Next add in the lemon juice and sour cream and combine.

wet muffin mixture

Add the flour, baking powder, baking soda, and salt and mix until fully incorporated. The muffin batter will be thick.

adding dry

muffin batter

Gently fold in the blueberries.

adding blueberries

Spoon batter into greased muffin tins about 3/4 of the way full.

For the topping, melt the butter In a small bowl and then mix in the brown sugar, flour, and cinnamon. The topping should be crumbly like wet sand.

muffin topping

muffin topping ready

Using your fingers, top each muffin with about a tablespoon of the streusel topping.

muffin tin

Bake in the oven for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.

baked muffins

baked blueberry muffins

*Note – about half way through baking the muffins, the streusel topping may bubble over the tops of the muffins. Just use a spoon or rubber spatula (oven grade) to scoop any topping back onto the muffin.

This blog post was shared at: From the Farm Blog Hop


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4 responses to “Easy Sour Cream Blueberry Muffins with Streusel Topping”

  1. Judy @ GrandparentsPlus2 says :

    Now, those muffins look delicious. I’m going to try your recipe, but I’ll have to go pick blueberries somewhere else this year. We have been planning to move our highbush blueberries because of the tree cover and this is apparently the year to do it because for the first time they haven’t produce. It certainly got our attention because we do love our fresh blueberries.

    • vermontfarmheart says :

      Thanks! I hope you like the recipe, let me know when you try it! This is really the first year we have had such good luck with our blueberry bushes. I have never transplanted berry bushes so I hope it goes well for you!

Trackbacks / Pingbacks

  1. Freezing Blueberries | Vermont Farm Heart - September 4, 2013
  2. Blueberry Season | Vermont Farm Heart - August 2, 2014

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