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blueberry streusal muffins

31 Pinches
BreadandSoupLady avatar
Vancouver, BC
Updated on Jan 8, 2014

This recipe was written for a large muffin tin. I use a medium sized muffin tin plus a 6 mini-muffin tin. I reduce the baking time if I use the smaller tins. I freeze the muffins individually so I am not tempted to eat too many at once.

prep time 10 Min
cook time 25 Min
method Bake
yield 12 serving(s)

Ingredients

  • STREUSAL
  • 1 1/4 cups all purpose flour
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated while sugar
  • 1/2 teaspoon ground cinnamon
  • pinch salt
  • 7 tablespoons unsalted butter, melted
  • MUFFINS
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 2 cups all purpose flour
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup granulated white sugar
  • 1 teaspoon grated lemon zest or 1/2 tsp. lemon extract
  • 1/2 cup buttermilk
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups frozen blueberries

How To Make blueberry streusal muffins

  • Step 1
    STREUSEL INSTRUCTIONS Combine flour, sugars, cinnamon, and salt in a bowl. Drizzle with melted butter and toss with a fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout. Makes enough for 4 batches of muffins
  • Step 2
    MUFFIN INSTRUCTIONS Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12 cup muffin tin.
  • Step 3
    Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter, add buttermilk and whisk until combined.
  • Step 4
    Reserve 1 Tablespoon flour. Whisk remaining flour, baking powder, and salt in a large bowl. Fold in egg mixture until nearly combined. Toss blueberries with reserved flour and fold into batter until just combined.
  • Step 5
    Divide batter in muffin tin (I use an ice cream scoop - it is neater and more even) and top with streusel. Bake until golden brown and toothpick inserted into center of muffin comes out with a few dry crumbs attached, 23 - 27 minutes.
  • Step 6
    Cool muffins in baking tin for 20 minutes, then carefully transfer muffins to rack to cool completely.
  • Step 7
    Muffins can be stored in an airtight container at room temperature for 3 days. May also be frozen.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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