Blueberry muffins with streusel topping
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5.0
18 reviews
Excellent
Blueberry muffins with streusel topping
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Perfect homemade blueberry muffins topped with a crunchy lemon streusel topping! Quick and easy recipe with perfect results, every time.EASY - This recipe is quick and easy to make and requires very little in the way of special equipment. Please use weight measurements for accurate, consistent results. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
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Ingredients
Dry ingredients for blueberry muffins
- 340 g AP flour 2 ¾ cups
- 1 tbsp baking powder 3 tsp
- ¼ tsp sea salt
- ½ tsp nutmeg
- 280 g wild blueberries 200 g regular blueberries
- 2 tsp lemon zest
Wet ingredients for blueberry muffins
- 150 g butter 10 ½ tbsp, melted
- 170 g sugar ¾ cup + 1 ½ tbsp
- 2 large eggs
- 180 g sour cream ¾ cup. Buttermilk or yogurt or cream can be substituted for the sour cream
- 2 tsp vanilla extract
Streusel topping
- 60 g AP flour ½ cup, spoon and leveled
- 200 g brown sugar 1 cup
- Zest from 1 lemon
- 115 g unsalted butter, chilled and cubed 1 stick
- Generous pinch of sea salt
- 100 g chopped almonds optional
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Instructions
Blueberry Muffins
- Preheat oven to 375°F / 190°C.
- Line a muffin pan with cupcake liners, OR butter and flour all of the muffin pan wells.
- Place all the dry ingredients except for blueberries, in a large bowl. Whisk to mix really well.
- Add the blueberries (fresh or frozen) and toss to coat them in flour. Set aside.
- Add the sugar to the melted, warm butter. Whisk until well mixed. Add the eggs, sour cream and vanilla, and mix until smooth and well mixed.
- Add the wet ingredients to the dry ingredients.
- Fold to mix the wet and dry ingredients. Be careful not to over-mix and make sure there are no spots of dry ingredients in the batter. It’s OK if the mix is lumpy.
- Set aside for about 2 - 5 minutes to let the flour completely hydrate.
- Using a cookie scoop, place ⅓ cup of batter in each well of your muffin pan. You should get about 14 - 16 muffins.
- Sprinkle the streusel topping (see below) on top.
- Bake in preheated oven for about 15 - 20 minutes, or until a skewer/toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool for 5 minutes. Turn the muffins out onto a cooling rack.
- Serve warm or at room temperature.
Streusel topping (can be made up to 5 days ahead of time, and is sufficient for THREE batches of muffins)
- Place the flour, brown sugar, lemon zest and salt in a bowl. Add the chilled, cubed butter. Using your fingers or a pastry cutter, cut the butter into the flour to form small lumps of flour coated butter.
- Mix in the chopped almonds.
- Cover and chill until needed, for up to 5 days.
Notes
- These muffins are best eaten within 24 hours. They are better when warmed slightly, and served with some salted butter.
- To keep them fresh for longer, FREEZE the muffins for upto 1 month.Let the muffins thaw out for a few hours before eating them, or heat in a low heat oven to reheat the muffins (Or low power microwave).
Nutrition Information
Show Details
Serving
1muffin
Calories
281kcal
(14%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
55mg
(18%)
Sodium
149mg
(6%)
Potassium
152mg
(4%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
430IU
(9%)
Vitamin C
2mg
(2%)
Calcium
61mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15muffins
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 281kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 55mg | 18% |
| Sodium | 149mg | 6% |
| Potassium | 152mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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