Heavenly Harvested

Indulge in bakery-style blueberry muffins bursting with delicious blueberries and cinnamon sugar streuse topping. Elevate your mornings with this classic treat, perfect for breakfast or a delightful snack. Explore our irresistible recipe for a taste of homemade bakery goodness!

Ingredients

All-Purpose Flour – The base of the muffins, providing structure and a soft, tender crumb.

Sour Cream – Adds moisture and richness while giving the muffins a slight tang that enhances their flavor.

Frozen Wild Blueberries (Defrosted & Washed) – Smaller and more flavorful than regular blueberries, they bring bursts of sweetness and vibrant color to each bite.

Cane Sugar – Sweetens the muffins while helping to create a soft and delicate texture.

Olive Oil – A heart-healthy fat that keeps the muffins moist and adds a subtle depth of flavor.

Eggs – Help bind the ingredients together and contribute to the muffins’ fluffy texture.

Vanilla Extract – Enhances the overall sweetness with a warm, aromatic depth.

Lemon Juice – Adds a bright, citrusy note that balances the sweetness and complements the blueberries.

White Vinegar – Reacts with the baking soda to create a light and airy texture.

Baking Soda – A key leavening agent that helps the muffins rise and stay fluffy.

Salt – Enhances all the flavors and balances the sweetness for a well-rounded taste.

Streusel topping

Cane Sugar – Adds sweetness and helps create a crisp, caramelized topping.

All-Purpose Flour – Provides structure, giving the streusel its crumbly texture.

Cinnamon – Brings warmth and spice, enhancing the flavor of the topping and complementing the blueberries.

Butter – Binds the ingredients together while adding richness and a deliciously crunchy texture when baked.

Recipe

Preheat your oven to 350°F (177°C). While it heats, lightly grease a jumbo muffin tin with olive oil or line it with muffin liners.

In a large bowl, whisk the eggs for 2 minutes (I like to use a fork, but a hand mixer works too). Add in the sugar, olive oil, and vanilla extract, mixing until well combined. Then, stir in the vinegar, baking soda, and salt.

Mix in the sour cream until smooth, then gently fold in the flour. Be careful not to over mix, as this can lead to dense muffins. Finally, fold in the blueberries..

In a separate bowl, combine the sugar, flour, cinnamon, and butter. Mix until the mixture becomes crumbly.

Fill each muffin cup halfway with batter, then sprinkle ¼ cup of the streusel topping over each one, gently pressing it into the batter.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5–10 minutes before removing them to avoid tearing. Enjoy warm, at room temperature, or freeze for up to a few weeks for a make-ahead treat!