📝 About This Recipe
These muffins are the gold standard of morning pastries, featuring a tender, sour cream-enriched crumb and an explosion of jammy, wild blueberries in every bite. The crowning glory is a buttery, cinnamon-spiked streusel that provides a delightful crunch, mimicking the iconic muffins found in high-end New England bakeries. Perfectly balanced between sweet and tangy, they are designed to rise high above the tin with beautiful, golden-domed tops.
🥗 Ingredients
Cinnamon Streusel Topping
- 1/2 cup All-purpose flour
- 1/2 cup Light brown sugar (packed)
- 4 tablespoons Unsalted butter (cold, cubed)
- 1 teaspoon Ground cinnamon
- 1/8 teaspoon Salt
Muffin Batter
- 2 cups All-purpose flour (spooned and leveled)
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 2 large Eggs (at room temperature)
- 1/2 cup Sour cream (full fat, at room temperature)
- 1/4 cup Whole milk
- 2 teaspoons Vanilla extract (pure Madagascar vanilla preferred)
- 1.5 cups Fresh blueberries (washed and thoroughly dried)
- 1 tablespoon Lemon zest (freshly grated)
👨🍳 Instructions
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1
Preheat your oven to 425°F (218°C). This initial high heat is the secret to achieving that tall, bakery-style muffin dome. Line a 12-cup muffin tin with paper liners.
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2
Prepare the streusel: In a small bowl, combine the 1/2 cup flour, brown sugar, cinnamon, and salt. Use a pastry cutter or your fingers to rub the cold, cubed butter into the mixture until it resembles coarse, pea-sized crumbs. Set aside in the refrigerator.
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3
In a large mixing bowl, whisk together the 2 cups of flour, baking powder, and salt until well combined.
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4
In a separate medium bowl, whisk the granulated sugar with the lemon zest. Rub the zest into the sugar with your fingertips until the sugar is fragrant and moist.
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5
To the sugar mixture, add the melted butter, room temperature eggs, sour cream, milk, and vanilla extract. Whisk vigorously until the wet ingredients are smooth and emulsified.
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6
Toss the blueberries with 1 teaspoon of flour (taken from the dry mix) to prevent them from sinking to the bottom of the muffins.
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7
Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a rubber spatula, gently fold the mixture together until *just* combined. Do not overmix; a few streaks of flour are perfectly fine.
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8
Gently fold in the floured blueberries using only two or three strokes to avoid streaking the batter purple.
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9
Divide the batter evenly among the 12 muffin cups. They should be quite full, nearly reaching the top of the liners.
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10
Generously sprinkle the chilled streusel topping over each muffin, pressing it very lightly into the batter so it adheres.
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11
Place the tin in the oven and bake at 425°F for exactly 5 minutes. This burst of heat activates the baking powder for a rapid rise.
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12
Keeping the muffins in the oven, reduce the temperature to 350°F (175°C). Bake for an additional 18-22 minutes, or until a toothpick inserted into the center comes out clean.
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13
Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack. This prevents the bottoms from becoming soggy from steam.
💡 Chef's Tips
Always use room temperature eggs and sour cream to ensure a smooth batter that rises evenly. Avoid overmixing the batter; stop as soon as the flour disappears to keep the texture light and tender rather than tough. If using frozen blueberries, do not thaw them; toss them in flour while frozen and add them last to prevent the batter from turning grey. For an extra crunch, you can add 1/4 cup of chopped pecans or walnuts to the streusel topping. Testing for doneness with a toothpick is essential, as ovens vary; look for golden brown edges and a firm center.
🍽️ Serving Suggestions
Serve warm with a generous pat of salted European-style butter. Pair with a hot cup of Earl Grey tea or a dark roast pour-over coffee. Accompany with a side of Greek yogurt and a drizzle of honey for a complete breakfast. These are excellent alongside a savory brunch dish like a spinach and feta quiche. For a decadent touch, serve with a small dollop of lemon curd on the side.