Blueberry Streusel Muffins

30 Jul

Robbbb was craving blueberry muffins. I was craving an upgrade to blueberry muffins.

Ingredients

I settled on these Blueberry Streusel Muffins.

Muffin mix and Streusel mix

They were so moist and delicious.

Mmmmm collective yum

And the streusel topping was the perfect mix of sugar and spice.

Cracklin’ with Blueberries

Sooooooo chock full o’blueberries!

What a fine specimen

Take a BITE

I definitely recommend these muffins – they are suuuuuuper yummy and they freeze well, too!

Blueberry Crumb Muffins

For the streusel:

  • 2/3 cup flour
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) butter, cubed

 For the muffins:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup milk
  • 1 pint blueberries

Preheat oven to 375 F. Line muffin pans with paper liners.

For the streusel topping, mix together all ingredients with your fingers, rubbing to make a coarse meal. Set aside.

To make the muffins: Whisk the flour, baking powder, salt and nutmeg in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color, about 2 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add 1/2 of the flour mixture then the milk and finally the remaining flour mixture, beating only until just combined.

Scrape the sides of the bowl then add the blueberries, folding them into the batter. Divide the batter evenly among the wells of the muffin pans, filling each about 3/4-full. Break the crumb topping into small pieces and scatter over the tops of the muffins, pressing lightly to adhere.

Bake for about 22 minutes, or until the tops of the muffins feel firm and a toothpick inserted in the center comes out clean. Transfer the muffin pans to a wire rack and let the muffins cool for a few minutes before removing them from the pan to the rack to cool completely.

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3 Responses to “Blueberry Streusel Muffins”

  1. liz kaiser November 11, 2012 at 9:19 pm #

    i think i am going to try these with blackberries….when blackberries are back in season 🙂

    • lmullane November 12, 2012 at 11:07 am #

      Yessssss! I also have a blackberry buttermilk cake that i will be posting in the spring that is divine and simple.

  2. Greta Van Streusel July 30, 2012 at 11:35 pm #

    These look yummy!

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