BLUEBERRY STREUSEL MUFFINS
Yield:
17
Ingredients
For the streusel topping:
- 2/3 cup (145g) of sugar
- 1/2 (70 g) cup all-purpose flour
- 1/2 teaspoon cinnamon
- 4 ounces (113g) cold unsalted butter cut into cubes
- a pinch of salt
For the batter:
- 1 and 2/3 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 (170g)ounces unsalted butter, soft and at room temperature
- 3/4 cups (150g) sugar
- 2 large eggs
- 1/4 cup (60ml) whole milk
- 1 and 1/2 teaspoons pure vanilla extract
- zest of a lemon
- 3 cups (1lb) blueberries (dusted with flour)
Instructions
- Preheat the oven to 350 °F, 177 °C. Place 17 cupcake (paper) liners inside 2 cupcake/muffin pans.
- First, prepare the batter: In a large bowl, beat the butter and sugar together until fluffy and combined. Add the eggs, milk, lemon zest and vanilla extract. Beat until completely combined.
- Sift the flour, baking powder and salt in a bowl.
- Slowly add the sifted dry ingredients into the wet ingredients in 3 batches. Mix until just combined. Do not over mix otherwise your cake will not be light.
- Dust about a teaspoon of flour over the blueberries and mix them gently with your fingers so that they get lightly coated with flour. This will help them stay suspended in the cake and will prevent them from sinking to the bottom.
- Fold the blueberries into your cake batter with a rubber spatula.
- Now, make the streusel topping: In a bowl, whisk together the flour, sugar, salt and cinnamon. Sprinkle the cold butter on top. Using a fork or pastry cutter, cut the butter until the mixture becomes crumbly.
- Scoop ¼ cup of batter into each cupcake paper. Sprinkle a heaping tablespoon of streusel topping over the batter. Distribute the leftover (if there is any) streusel evenly on top of all of the muffins.
- Bake one tray at a time (on the center rack of oven) for 20 minutes or until a toothpick inserted in the center of the cake comes out clean and the top is golden.
- Allow the muffins to cool for about 1o minutes. Serve with a hot cup of tea or coffee.
I enjoyed your recipe for these Blueberry Streusel Muffins. It was one of the recipes that you included in your email to me recently.
The streusel topping was a big hit! I did add more cinnamon than the 1/2 tsp that the recipe calls for, and I’m glad I did, as it turned out the perfect cinnamon taste. Also, instead of 17 muffins, I chose to just get 12 muffins out of the recipe by adding more batter to each muffin. And they turned out how I like muffins with the large spread out top, with the streusel topping. As they were nice and crispy, crunchy on top too, which was a wonderful texture!
The one suggestion I would offer, is to use less butter in the batter itself. The recipe calls for 6 oz, which is a stick and a half in the US. That seemed a bit too much for the amount of flour in the recipe, so I only used 5 oz, which is one and a quarter sticks. But even that turned out to be too much, as the butter soaked through the muffin papers and pooled in the muffin tin underneath each muffin, which seemed a waste of butter. Next time, I will try just using 4 oz, or one stick only, to see if that solves the issue with the butter.
But, thank you for this wonderful, delicious muffin recipe!
Thank you so much for trying the recipe and for your thoughtful feedback! I love how you adjusted the cinnamon and batter amount to get those perfect big, crunchy tops — exactly how muffins should be! And yes, butter amounts can be tricky sometimes, so your plan to try a bit less next time sounds like a smart idea. I’m so happy you enjoyed the muffins and the streusel topping was a hit! Thanks again for sharing your experience with me.