
This is the 2nd delicious recipe I have made this week, see the previous post for the first one. This one takes a little more time and effort, but is as equally delicious. Over the past 6 years,I have been on the hunt for a really good blueberry muffin. I have been trying to find something similar to what I used to be able to get at my on-campus coffee shop while I was in college. I am excited to say, I have finally found it. I originally found the recipe from
Little Sweet Baker. I changed my recipe by using 2 cups of blueberries instead of 1 1/2 cups (I like a blueberry thick muffin) and I struggled with the streusel so I found a different
recipe for it. The topping still did not turn out like a crumbly cake so I am going to work on perfecting it for future recipes.
Blueberry Streusel Muffins
Prep- 15 minutes
Cook- 20 minutes
Total Time- 35 minutes
Yields 12 muffins
Ingredients:
Muffins:
2 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted and cooled
1 cup sugar
2 large eggs
1 cup milk (I used 2% but any will do)
1 tbsp vanilla extract
2 cups fresh blueberries
Streusel Topping:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 tsp ground cinnamon
1/4 cup cold butter
Directions:
1. Preheat oven to 425F and spray or line a 12 cup muffin pan.
2. Prepare the streusel topping by mixing the sugar, flour, and cinnamon together. Then cut in the butter until crumbly. Set aside.
2. In a large bowl, combine the flour, baking powder, baking soda, and salt together using a whisk. Set aside.
3. In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, add the milk and vanilla, and mix again.
4. Add the wet ingredients to the dry ingredients and gently combine using a spatula until all mixed well. Fold in the blueberries.
5. Divide the batter into the 12 muffin cups, top with the streusel and bake for 5 minutes at 425F. Then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted in the center comes out clean.
6. Store in an airtight container for up to 3 days.
*When I divided the batter, I completely filled the cups, this provides a nice muffin top, but remember to place a pan under the muffin pan to catch any overflow.