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Healthy homemade blueberry muffin recipe with crumb topping and whole wheat flour.
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Blueberry Muffins

Healthy homemade blueberry muffin recipe with crumb topping and whole wheat flour.
Course Breakfast
Cuisine American
Keyword blueberry muffin, blueberry recipe, muffin recipe, summer breakfast, whole wheat muffins
Total Time 1 hour
Servings 12 muffins
Calories 225kcal
Author Teresa

Ingredients //

For the Blueberry Muffins

  • ¼ cup Salted Butter
  • ¾ cup Sugar
  • 1 Egg
  • 1 cup All Purpose Flour
  • 1 cup Soft White Whole Wheat Flour
  • 1 Tablespoon Baking Powder
  • ½ teaspoon Salt
  • ¼ cup Sour Cream
  • ¼ cup Whole Milk
  • 1½ cup Blueberries fresh

For the Streusel

  • ¼ cup Sugar
  • ¼ cup All Purpose Flour
  • 2 Tablespoon Salted Butter

Instructions //

For the Blueberry Muffins

  • Preheat oven to 375° Fahrenheit. Grease or place paper liners in a muffin tin.
  • Cream butter and sugar.
  • Add egg.
  • In a separate bowl, stir together the remaining dry ingredients.
  • In another bowl, whisk the sour cream and whole milk together.
  • In several alternating increments, add the dry ingredients and sour cream mixture to the butter mixture.
  • Gently fold in the blueberries with a rubber scraper.
  • Set aside.

For the Streusel

  • Place all the ingredients in a small bowl and cut together with a fork.
  • Sprinkle over the muffins.
  • Bake for 25-35 minutes, until a wooden skewer inserted in the center comes out clean.

Notes

  • These muffins are wonderful enjoyed fresh from the oven with a little salted butter inside.