Blueberry Muffins with Streusel Topping

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    Streusel Topping

  1. 3 T sugar
  2. 3 T dark brown sugar
  3. pinch of salt
  4. 1/2 c plus 3 T flour (3.5 oz)
  5. 5 T unsalted butter, melted and warm
  6. Muffins

  7. 10 oz fresh blueberries, picked over (2 c), divided
  8. 8 oz sugar (1 1/8 c), plus 1 t
  9. 12.5 oz flour (2 1/2 c)
  10. 2 1/2 t baking powder
  11. 1 t salt
  12. 2 eggs
  13. 2 oz unsalted butter, melted and cooled slightly (1/2 stick)
  14. 1/4 c vegetable oil
  15. 1 c buttermilk
  16. 1 1/2 t vanilla extract


    Streusel Topping

  1. Stir together sugar, brown sugar, salt, and flour in small bowl until combined.
  2. Drizzle with warm butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Set aside.
  3. Muffins

  4. Adjust oven rack to upper-middle position and heat oven to 425°F.
  5. Spray standard muffin tin with nonstick cooking spray.
  6. Bring 1 cup blueberries and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing berries with spoon several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes.
  7. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
  8. Whisk flour, baking powder, and salt together in large bowl.
  9. Whisk remaining 11/8 cups sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds.
  10. Slowly whisk in butter and oil until combined.
  11. Whisk in buttermilk and vanilla until combined.
  12. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
  13. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly).
  14. Spoon teaspoon of cooked berry mixture into center of each mound of batter.
  15. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion.
  16. Sprinkle streusel topping evenly over muffins.
  17. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time.
  18. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

How to Photos

Blueberry Muffins with Streusel Topping - How to Photos

Picture of Recipe

Blueberry Muffins with Streusel Topping - Picture of Recipe
Serves: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Course: Breakfast/Brunch
Type of Food: Muffin,Vegetarian
Key Ingredient: Berries,Eggs
Difficulty: 2 - Medium
Make Ahead: Yes
Themes/Holidays: Easter

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