Blueberry Streusel Muffins

For Streusel:
1 ¼ cups all-purpose flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
½ tsp. ground cinnamon
Pinch of salt
7 Tbsp. butter, melted
For Muffins:
2 cups all-purpose flour
1 egg
1 tsp. vanilla extract
1 cup granulated sugar
½ stick butter, melted
½ cup buttermilk (if you don’t have, pour ½ Tbsp. lemon juice into ½ cup whole milk and let it sit 5 minutes)
1 Tbsp. baking powder
1 tsp. salt
1 ½ cups blueberries
Preheat oven to 375 degrees. Grease a 12 cup muffin pan.
To make streusel mixture, combine flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl. Drizzle with melted butter and toss with a fork until evenly moistened and mixture forms various size chunks. Set aside.
To make muffin batter, whisk the egg in a bowl until pale yellow, about 30 seconds. Add vanilla and sugar and whisk together until thick. Slowly mix in the melted butter, add buttermilk and mix until just combined.
Measure out flour and remove 1 Tbsp. of flour for later. Whisk remaining flour, baking powder, and salt in a large bowl. Fold in egg mixture until just combined. Toss blueberries with reserved 1 Tbsp. of flour and fold into batter until well distributed.
Pour batter into muffin tins ¾ way up, and top with streusel. Bake 20 minutes and golden brown or until toothpick comes out with a few dry crumbs. Let cool 10 minutes and then transfer to wire rack to cool completely.

Print Friendly
Print Friendly and PDF

About the Author

Comments (1)

Trackback URL | Comments RSS Feed

  1. occupational therapy says:

    nice post. thanks.

Leave a Reply

If you want a picture to show with your comment, go get a Gravatar.

Jewish Newspaper