Streusel Topped Blueberry Muffins

May 29, 2011 – 6:30 pm

These are inspired by this AllRecipes recipe. It comes very highly rated. My version incorporates several of the changes recommended by commenters, as well as my own notes and changes. These turned out very well, and I’d happily go back to this recipe again when I want a good muffin recipe 🙂

Streusel Topped Blueberry Muffins
Makes 12 muffins

For the muffins:
1 1/2 cups all purpose flour
3/4 cup white granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil
1 large egg
1/3 cup buttermilk
1 cup fresh blueberries

For the streusel:
1/3 cup light brown sugar
1/8 cup all-purpose flour
1 tbsp butter, at room temperature

Preheat the oven to 400 degrees F.

Mix the streusel ingredients together with a fork until the mixture has texture like a coarse cornmeal. Set aside.

Mix together the flour, granulated sugar, salt, and baking powder in a large mixing bowl. In a one cup measure, pour in the oil, buttermilk, and egg and beat together lightly. Add the liquid ingredients to the dry and stir together with as few strokes as possible. Some lumps are just fine. Fold in the blueberries.

Spray a muffin tin generously with non-stick spray.

Divide the batter evenly between the 12 cups, each about 2/3 full. Sprinkle evenly with the streusel mixture.

Bake for 18-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Remove from the oven and let cool before serving.

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