Bakery-style goodness right from your kitchen. These Blueberry Muffins are so easy to make and taste like they’re straight from the bakery. Perfect for lazy weekend brunch, busy weekday mornings, after-school snacks, or for sharing with friends, nothing compares to freshly baked Blueberry Muffins. The special ingredient is the Daisy Sour Cream which leads to a moist and soft in the center. Paired with the crunchy streusel topping, it’s bliss in a bite.

Easy to make with kitchen staples and a few mixing bowls, this recipe comes together quickly. There is no special equipment needed or complicated directions.

There are no secret ingredients, tricks, or complicated steps in this blueberry muffin recipe. You only need a few bowls and a mixer, which is perfect for hungry tummies in the morning.

• All-Purpose Flour (2 1/2 cups, divided): The flour found in most kitchens you’ll want to carefully measure flour. The easiest way to do this is to scoop it into your measuring cup and level off the top with a knife.
• Sugar (2/3 cup): Adds sweetness to the batter.
• Baking Powder (1 tablespoon): A main ingredient for leavening. It adds volume and lightness to the batter.
• Salt (1 teaspoon): Helps enhance the flavors and balances the sweetness of the batter.
• Nutmeg (1/2 teaspoon): A warm, earthy, and nutty spice that complements the berries.
• Daisy Sour Cream: The star ingredient that adds moisture and smoothness to the batter, giving the muffins a tender crumb and a slightly tangy taste.
• Milk (1/4 cup): Adds moisture to the batter, making it more tender.
• Unsalted Butter (1/2 cup, melted): The butter adds moisture and richness to the batters. It helps create the air pockets that helps give muffins their texture.
• Eggs (2 large, beaten): Creates the thickness and stability in the batter. Eggs bond with the flour to create the texture of the batter by forming a stronger gluten. The eggs also help add height to the muffins.
• Frozen Blueberries (1 ½ cups, unthawed): Picked at the peak of freshness, they are one of the two main ingredients giving the muffins their flavor.
• Salted Butter (1/4 cup, cold): A key ingredient to making the crumb topping, it helps bind the other ingredients together.
• Quick-cook Oatmeal (1/2 cup): Adds texture to the muffin topping and a touch of fiber.
• Brown Sugar (1/4 cup): Adds a rich buttery, caramel flavor to the strudel topping. Did you know that brown sugar is a combination of cane sugar and molasses? The molasses in the sugar is what adds the depth of flavor and adds a bit of chew to baked goods. Light or dark brown sugar may be used in this recipe. Use dark brown sugar for a deeper flavor or light brown sugar for a lighter flavor.
• Ground Cinnamon (2 tablespoons): The classic flavor from this aromatic spice adds a touch of sweet, slightly citrus warmth to the strudel topping.
• Sparkling Sugar (2 teaspoons): Adds a touch of crunch and sweetness to the muffin tops.

• To reduce cleanup when you make muffins, spoon the batter into a zip-top bag, snip off a corner, and fill the muffin tins.
• Freeze muffins for up to 3 months. Cool completely and put in a zip-top bag. Thaw in room temp overnight. Warm in microwave for 20 seconds or wrap in foil and bake in preheated 300 oven for 6-10 min.
• Don’t pack the flour in your measuring cup. Packing the flour will lead to tougher, dense, or rubbery donuts. Overly dense is likely due to too much flour. Conversely, sticky batter is typically the result of too little flour.
• You can use all canola or vegetable oil in place of the butter.
• ½ cup applesauce may be used in place of the eggs. Please note, this will make a slight change the texture of the batter, so you’ll need to add an extra 1 teaspoon of baking powder to keep the dough from being too dense.

1. Preheat the oven to 400 degrees.
2. Beat 2 cups flour, sugar, baking powder, salt, nutmeg, sour cream, milk, 1/2 cup melted butter, and eggs until thoroughly mixed. Fold in blueberries. Pour into muffin tins.

3. Cut the ¼ cup cold butter into small cubes. Mix the oatmeal, 1/2 cup flour, brown sugar, cinnamon, and cubed cold butter together with pie cutter until it forms small pebbles.

4. Sprinkle the topping mixture on top of the batter in each muffin tin. Sprinkle each with sparkling sugar.

5. Bake the muffins for 25-35 minutes. Serve hot.