Streusel Blueberry Muffins

I’ve had DOZENS of blueberry muffins in my day, but this one takes the GOLD.

These little guys were introduced to me by Annie’s Eats, and I am eternally grateful to her. They’re best at room temperature. I know it’ll be a struggle to eat one RIGHT out of the oven, but the better option is to wait.

This is also a great recipe for those whose blueberries always manage to sink to the bottom on their muffins. This recipe makes a really thick and sticky batter, which helps hold the blueberries in place.

I also tweaked this a LITTLE bit to crank out a few more muffins out of the batter.

Ingredients for a dozen delicious muffins:
Batter:

  • 1 ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¾ sugar
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup whole milk
  • 1 ½ cup fresh blueberries

Topping:

  • ¼ cup sugar
  • 3 tablespoons all-purpose flour
  • 3 tablespoons really cold butter, cut into small pieces
  • 1 teaspoon ground cinnamon

Preheat oven to 400 degrees. Line or grease a 12-count muffin pan.

In a medium-sized bowl, combine the flour, cinnamon, salt, and baking powder for the batter. Then add the vegetable oil, egg, and milk. Mix all the ingredients well and then fold in the blueberries. Do not overmix.

Then refrigerate the batter while you make the topping.

In a small bowl, combine all the ingredients with a spoon. Transfer the bowl to the freeze while you fill the muffin pan.

Fill each muffin cup ¾ of the way full with the batter, then divide the topping evenly.

Bake for 20 minutes and allow to cool completely.

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Published in: on August 16, 2010 at 6:59 am  Leave a Comment  
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