Blueberry Streusel Muffins

 

 Ever in a muffin mood? I was totally in a muffin mood the other day, AND I remembered that I had frozen blueberries in my freezer, waiting patiently to be baked into something happy.

 

Since I’m so fervently committed to making a ecstatic muffin, I threw a sweet streusel on top. Because who doesn’t like a little sweet crunch added to their breakfast?

 

 

To make these muffins, I used the basic components of Streusel’s Golden Delicious Muffins, but added in some yogurt, à la my very favorite scones, Simple Scones. The streusel topping comes from directly from Streusel’s  Golden Delicious Muffins.

 

 

Blueberry Streusel Muffins

retrieved from strudelandstreusel.com

 

makes 12 muffins

 

for muffins:

2 cups flour + 1 tablespoon flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 eggs

½ cup Greek yogurt (I made it with fat free yogurt)

½ cup canola oil

¾ cup sugar

1 teaspoon vanilla

1 ½ cups blueberries (fresh or frozen are fine)

 

 

for streusel topping:

1 tablespoon flour

1/3 cup sugar

1 teaspoon cinnamon

1-2 tablespoons canola oil

 

 

Preheat oven to 375°. Coat a 12-cup muffin tin with cooking spray, and set aside.

 

In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

 

In a separate large bowl, whisk together the eggs, yogurt, oil, sugar, and vanilla.

 

Add the dry ingredients to the wet, stirring the ingredients together until just combined. Toss the blueberries with the tablespoon of flour, then add to the batter, again stirring until just combined. The batter will be thick.

 

To make the streusel topping, whisk together the flour, sugar, and cinnamon. Add in the oil, starting with just one tablespoon. The mixture should clump together somewhat, but not be overly wet.

 

Using a large spoon or measuring cup, spoon the batter into the muffin tin, equally dividing it between the 12 cups. Top with streusel, again equally dividing it among all the muffins.

 

Bake for 20-25 minutes. Muffins should be removed from the oven when they are light brown and appear slightly underdone. Leave in the tin for 5 minutes, then remove and place onto a cooling rack.

 

 

 

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