Blueberry Streusel Muffins
This blueberry streusel muffins are great for breakfast and snacks. It has the balance of sweetness and the rich flavor of blueberries plus the fun taste of streusels on top that gives a buttery sweet flavor.
I have tweaked this recipe a couple of times and even used a frozen blueberry. I’ve added different amount of butter and sugar for streusels, and I’ve settled for a little bit of sweetness on top instead of the sweetness on the muffin itself. And based on my cousin’s taste test, oh well, she loves it. She likes that it’s not too sweet but impressed with the taste of the streusel toppings. so, how do we make this beauty? Let’s break it down.
WHAT YOU’LL NEED TO MAKE BLUEBERRY STREUSEL MUFFINS
- All purpose flour: I prefer unbleached organic flour.
- Baking powder
- Eggs: Medium eggs
- Granulated sugar
- Vegetable oil: I prefer using vegetable oil instead of butter, so it doesn’t dry out easily
- Butter for the streusels. I like the salted butter as it gives more taste.
- Cinnamon for the streusels
- Blueberry: I prefer fresh blueberries instead of the frozen ones.
HOW TO MAKE BLUEBERRY STREUSEL MUFFIN
- Preheat oven to 425 degrees. While preparing the batter. Place the muffin liners in the muffin pan, so it’s ready once you’re done mixing the batter.
- Coat the blueberries with just enough flour to coat all blueberries. Set aside.
- Combine the dry ingredients. Flour, baking powder, and salt. set aside.
- Next mix the eggs with sugar, vegetable oil, milk and vanilla. Once it’s fully combined pour the dry ingredients to the wet mixture.
- Then add the blueberries in the batter. Do not put the excess flour that was used for coating the blueberries. Set aside.
- For the streusels: In another bowl, diced the cold butter to easily mash it with fork.
- Combine with sugar, flour and a sprinkle of cinnamon. It should look like crumbly.
- Using a large ice cream scoop, scoop the batter into the muffin liner. Then sprinkle the streusels on top.
- Bake at 425F for 5 minutes then lower the oven temperature to 350F without opening the oven door for another 20 to 22 minutes, and check till a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 to 10 minutes. Then removed from the pan and let it cool completely in a cooling rack for at least 15 to 20 minutes until it sets and firms.
- Enjoy with coffee or smoothie.
NOTES. TIPS. STORAGE.
- I prefer using fresh blueberries. I tried using the frozen ones and they always ends up too sour.
- I mash the streusels with hands it incorporates easily. But make sure your hands are washed and clean.
- Once the muffins are done take it out from the pan and let cool in the rack for 30 minutes before eating. I tried eating it straight out from the oven and the muffins are still a little soggy. Let it rest and firm.
- You can store it in airtight container up to 3 days. About 5 days in the refrigerator and freeze up to 3 months.
Blueberry Streusel Muffins
FOR THE BLUBERRY MUFFIN
- 320 grams all purpose flour preferably unbleached
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 200 grams granulated sugar
- 2 large eggs
- 1 cup milk
- 1 tablespoon pure vanilla extract
- 200 grams fresh blueberries
FOR THE STREUSELS
- 55 grams granulated sugar
- 30 grams all purpose flour
- 50 grams butter
- 1/4 teaspoon cinnamon
FOR THE BLUEBERRY MUFFIN
- Preheat the oven to 425F. Line the muffin pan with liners.
- In a medium bowl, coat the blueberries with just enough flour for coating. Set aside.
- In another bowl, whisk together the flour, baking powder, and salt. Set aside.
- Then combine the eggs with sugar, vegetable oil, milk and vanilla extract. Mix until fully incorporated. Then add the flour mixture.
- Add the blueberries and mix together lightly to avoid overmixing.
- Evenly scoop the batter into the prepared muffin cups.
- Sprinkle with the prepared streusels on top.
- Bake for about 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees without opening the oven. Bake for an additional 20 minutes.
- Let the muffins cool in a pan for 5 to 10 minutes. Transfer to a rack to cool completely.
FOR THE STREUSELS
- Combine the butter, flour, sugar, and cinnamon in a small bowl. Crumble with fork or clean hands until you get the crumbly consistency. Sprinkle on top of each muffin, before baking in the oven.