Blueberry muffins with streusel topping
User Reviews
5
Blueberry muffins with streusel topping
Description
The recipe starts with a dry mix of flour, baking powder, salt, nutmeg, lemon zest, and blueberries coated in flour to prevent sinking. Wet ingredients include melted butter, sugar, eggs, sour cream for moisture, and vanilla extract. After gently combining wet and dry ingredients to avoid over-mixing, the batter is portioned into muffin tins.
The streusel topping consists of flour, brown sugar, lemon zest, chilled cubed butter, and optional chopped almonds, mixed until crumbly. This mixture is sprinkled generously over the muffin batter before baking. Baking at 375°F produces muffins with a soft crumb and a contrasting crunchy, flavorful topping.
Best enjoyed within 24 hours and warmed with butter, the muffins freeze well for up to a month. Thawing or gentle reheating restores their texture. These muffins provide a textured burst of blueberry flavor complemented by the aromatic streusel and nutmeg.
Ingredients
Dry ingredients for blueberry muffins
- 340 g all-purpose flour 2 ¾ cups
- 1 tbsp baking powder 3 tsp
- ¼ tsp salt 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 egg large
- 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 all-purpose flour ½ cup, spoon and leveled
- 200 g brown sugar 1 cup
- lemon zest from 1
- 115 g unsalted butter 1 stick, chilled and cubed
- sea salt generous pinch
- 100 g almonds optional, chopped
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
- Consume muffins within 24 hours for best texture; warming slightly with butter enhances flavor.
- Freeze muffins for up to one month; thaw at room temperature or reheat gently in an oven or microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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