Blueberry Streusel Muffins

20 May


1 cup (240 ml) milk

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

3 cups (390 grams) all-purpose flour

1 cup (200 grams) granulated white sugar

1 tablespoon (12 grams) baking powder

1/2 teaspoon salt

1/2 cup (113 grams) unsalted butter, chilled and cut into small pieces

2 cups (260 grams) fresh or frozen blueberries

1/2 tablespoon grated lemon zest

2 tablespoons (28 grams) unsalted butter, melted

Lemon Zest – The yellow outer rind of the lemon that contains the fruit’s flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).


Preheat oven to 350 degrees F (177 degrees C). Place rack in middle of oven. Line 16 – 18 muffin cups with paper liners or spray with a non stick vegetable spray.

In a measuring cup mix together the milk, eggs, and vanilla extract.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. (The mixture should look like coarse crumbs.) Remove one cup of the mixture and set aside in a separate bowl to make the streusel topping. To the remaining muffin batter, gently fold in the blueberries and lemon zest. Add the milk and egg mixture to the flour mixture. Stir until just combined. (Do not over mix this mixture or the muffins will be tough when baked.)

Fill each muffin cup with the batter, using two spoons or an ice cream scoop. Fill any unused muffins cups with water to prevent the pan from warping.

For streusel topping: Melt the remaining 2 tablespoons (28 grams) butter and drizzle over the reserved 1 one cup of streusel topping. Mix together with a fork until it is crumbly and looks like coarse meal. Sprinkle a couple of teaspoons of the streusel over the top of each muffin. Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 – 22 minutes. Place on a wire rack to cool.

Makes 16 – 18 regular-sized muffins.

Note: Frozen blueberries can be used instead of fresh. Do not thaw the berries before using them. Make sure you do not overmix the batter after you add the blueberries or the batter will turn blue.


One Response to “Blueberry Streusel Muffins”

  1. whatsaysyou May 20, 2011 at 11:07 am #

    Wow I would love to have one muffin to taste and eat

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