Blueberry Sour Cream Streusel Muffins

Happy New Year everyone!!!  I hope you all had a great holiday season and a very happy new year celebration with your loved ones!!  I know it’s been several weeks since I have posted a new recipe, but it was a very hectic season for me!!  After the first, my sweet husband and I went to Deer Valley for our annual ski trip.  It was our first trip in a year, which is really unusual for us.  We like to travel several times a year, but since my surgery in June, it’s been a really trying time with my recovery.  I’m still using my cane, but hoping and praying this doesn’t last much longer.  In the meantime, I am getting back to doing what I love most..and baking is high on my list 🙂

It’s been pretty chilly here lately, so I decided to make something warm and cozy…like my fresh blueberry muffins!!  Right from the oven, they are just perfect and so scrumptious.  I love the contrast of the tart blueberries and the sweet streusel topping too!!  Make these for Sunday morning breakfast or a perfect afternoon snack.  I know you will just love them!!!

Delicious ingredients make for the most delicious baking!

The batter is rich and thick.  Make sure to fold the blueberries in by hand.

Scoop the batter into greased muffin cups

Make the crumb topping after you scoop the batter into cups

Look how beautiful they are when they come out of the oven!

So yummy they deserve a close up.

I ate two right out of the oven 🙂

Warm them up, cut them in half, and spread some butter on them 🙂

I LOVE blueberries, and love these muffins even more 🙂

Blueberry Sour Cream Streusel Muffins

Makes: 12 muffins Prep time: 20 minutes Bake time: 20 minutes


1/2 cup softened butter

1 cup sugar

2 eggs

1 teaspoon vanila

1 cup sour cream, (don’t use low fat)

1/2 teaspoon salt

1/2 teaspoon baking soda

1 and 1/4 cups fresh blueberries, (use organic if you can get them)

2 cups all purpose flour


1/2 cup sugar

4 teaspoons melted butter

2 tablespoons flour


Preheat your oven to 350 degrees.  Grease a 12 cup muffin pan with butter and set aside.

In your stand mixer, beat sugar and butter until light and fluffy.  Add eggs one at a time and beat until combined.  Add the sour cream and vanilla and blend until combined.  Add the salt, baking soda and flour.  Mix until just combined, being careful not to over mix or the muffins will be tough when baked. Add about a teaspoon of flour to the blueberries, then gently fold them in the batter being careful not to break them. With a large ice cream scoop, evenly divide the batter between the 12 muffin cups.

Make the topping by combining all ingredients in a small bowl with a fork.  Add about a tablespoon of topping per muffin cup and sprinkle on top of the batter.

Bake for 10 minutes and rotate the pan.  Bake for another 10 minutes and remove the pan from the oven.

Let cool in the pan for 10 minutes before removing.  You will have to use a knife to go around each cup to loosen the muffin.

If the muffins aren’t all gone by the next day or so, wrap each individually in wax paper then foil and freeze for up to 2 months.  Then, you can warm them in the microwave before eating.

no comments