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blueberry streusal muffins

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

This recipe was written for a large muffin tin. I use a medium sized muffin tin plus a 6 mini-muffin tin. I reduce the baking time if I use the smaller tins. I freeze the muffins individually so I am not tempted to eat too many at once.

yield 12 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For blueberry streusal muffins

  • STREUSAL
  • 1 1/4 c
    all purpose flour
  • 1/3 c
    dark brown sugar
  • 1/3 c
    granulated while sugar
  • 1/2 tsp
    ground cinnamon
  • pinch
    salt
  • 7 Tbsp
    unsalted butter, melted
  • MUFFINS
  • 4 Tbsp
    unsalted butter, melted and cooled slightly
  • 2 c
    all purpose flour
  • 1 lg
    egg
  • 1 tsp
    vanilla
  • 1 c
    granulated white sugar
  • 1 tsp
    grated lemon zest or 1/2 tsp. lemon extract
  • 1/2 c
    buttermilk
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    salt
  • 1 1/2 c
    frozen blueberries

How To Make blueberry streusal muffins

  • 1
    STREUSEL INSTRUCTIONS Combine flour, sugars, cinnamon, and salt in a bowl. Drizzle with melted butter and toss with a fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Makes enough for 4 batches of muffins
  • 2
    MUFFIN INSTRUCTIONS Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12 cup muffin tin.
  • 3
    Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter, add buttermilk and whisk until combined.
  • 4
    Reserve 1 Tablespoon flour. Whisk remaining flour, baking powder, and salt in a large bowl. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.
  • 5
    Divide batter in muffin tin (I use an ice cream scoop - it is neater and more even) and top with streusel. Bake until golden brown and toothpick inserted into center of muffin comes out with a few dry crumbs attached, 23 - 27 minutes.
  • 6
    Cool muffins in baking tin for 20 minutes, then carefully transfer muffins to rack to cool completely.
  • 7
    Muffins can be stored in an airtight container at room temperature for 3 days. May also be frozen.
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