Buttery Blueberry Streusel Muffins

Muffins are called "quick" bread. They are extremely easy and simple to make and there is no need for the use of an electric mixer. All you need is just 2 bowls, one medium size bowl for the WET ingredients and one larger size bowl for the DRY ingredients. Then combined the two and you're done!

These buttery blueberry streusel muffins are delightful blueberry muffins with an easy to make crunchy yet crumbly streusel topping. They have a buttery sweet flavour, moist and packed with fresh blueberries. One bite into this moist and tender muffin bursting with juicy blueberries is … just heavenly. These mildly sweet fruity muffins are definitely anytime better than the ones sold at the local store. A perfect way to use up leftover blueberries in the summer too.

Ingredients:

DRY Ingredients

3 cups all-purpose flour, (375g, sifted)

1 cup sugar (200g)

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter (cold, cut into small cubes)

1 1/2 cups blueberries (fresh or frozen)

1 tsp lemon zest (freshly grated)

WET Ingredients

2 eggs (large)

1 cup milk (240ml, full or low fat)

1 tsp vanilla extract

Streusel Topping

2 tbsp unsalted butter (28g, melted)

3/4 cup walnuts (toasted and chopped)

1/2 cup flour mixture (from DRY ingredients)

See The Original Recipe On My Website

Step 1: First Preheat Oven to 180 Degree C (350 Degree F). Place Rack in Centre of Oven.

Preheating the oven and allowing it time to reach the correct temperature before baking will ensure the muffins are baked perfectly. It is especially important when baking as baking powder (a form of leavening) react to heat. Otherwise the muffins may not rise as expected. A preheated oven will cook the muffin all the way to its centre before the outside of the muffin is burnt.

In general, the middle of the oven is best for even baking. So placing rack in the centre of oven during baking allows for even baking and overall same baking time.

Step 2: Line Muffin Cups With Paper Liners.

If paper liners are not available, you can lightly butter the muffin cups or spray them with a non-stick vegetable spray. However using paper liners will enable washing up after baking to be a breeze.

Step 3: Prepare the WET Ingredients Needed to Make the Muffins.

For the WET ingredients, use 2 large eggs, fresh milk which can be skimmed, full or reduced fat and vanilla extract which will enhance the flavour of the muffins.

Step 4: Next Prepare the DRY Ingredients Needed to Make the Muffins.

For the DRY ingredients, prepare sifted all-purpose flour, granulated white sugar, baking powder, salt and freshly grated lemon zest. For the lemon zest, grate only the outer yellow skin. Avoid using the inner white skin as it will have a bitter taste. The lemon zest will brighten up all the flavours in the muffins.

As for the butter, use COLD butter and cut them into small cubes. The way to keep it COLD is to leave the cut cubed butter in the freezer for about 5 minutes before rubbing into the flour.

As for the blueberries, use either the fresh or the frozen ones. For the fresh blueberries, always choose those that are firm, plump and are covered with a whitish bloom. Avoid berries that appear dull in colour or are soft and watery in texture. Shake the container to see if the berries have the tendency to move freely. If they do not, then they may be soft and moldy. Only wash berries right before using. When purchasing frozen blueberries, shake the bag gently to ensure the berries move freely and are not clumped together, which may suggest that they may have been thawed and refrozen. When using frozen blueberries, there is no need to thaw them before use. Just separate them and toss them into the flour mixture.

Step 5: In a Medium Size Bowl, First Add in the Eggs. Then Add in Vanilla Extract and Milk.

Add all the WET ingredients in a bowl.

Step 6: Mix Together the Eggs, Milk and Vanilla Extract. Then Set Aside.

Using a whisk, mix until a smooth batter results.

Step 7: In a Large Bowl, Mix Together Sifted Flour, Baking Powder, Salt and Lemon Zest.

Use a wire whisk to whisk the flour with the sugar, baking powder, salt and lemon zest until well combined.

Step 8: Then Add in Cold Butter Which Has Been Cut Into Small Cubes.

Instead of cutting the cold butter into small cubes, another technique is to first freeze the butter and then grate into fluffy shreds using a box grater.

Step 9: Using a Pastry Cutter, Cut the Cold Butter Into the Flour Mixture Until the Mixture Resembles Coarse Crumbs.

The pastry cutter is used to break down the butter into small pieces and to incorporate it into the flour mixture. This combining of the cold butter and dry ingredients must be done quickly so the butter does not melt.

Step 10: Then Remove About 1/2 Cup of the Coarse Crumb Flour Mixture and Set Aside to Make the Streusel Topping.

What is so special about this recipe is that the streusel is made from a portion of the muffin batter. You just need to add melted butter to bind the streusel topping together. I have chosen to add chopped walnuts for extra crunch.

Step 11: To the Remaining of the Flour Mixture, Gently Fold in the Fresh Blueberries.

Just gently toss the blueberries into the flour mixture with a rubber spatula.

Step 12: Then Add the WET Egg Mixture Into the DRY Flour Mixture.

Step 13: Stir Until JUST Combined. Do Not OVERMIX or the Muffins Will Be Tough When Baked.

The trick here is to moisten all the dry ingredients but not to overmix as this will cause the muffins to be tough. When mixing, be sure to get to the bottom of the bowl so that all the flour mixture will be moistened.

Step 14: Use an Ice-cream Scoop to Spoon the Batter Into the Lined Muffin Cups. Fill Each Lined Muffin Cup to 3/4 Full With the Batter.

It's much easier to use an ice-cream scoop to spoon batter into muffin cups. Otherwise you can also use 2 spoons to do the job. If you want a muffin top, then fill the muffin cups to almost full.

Step 15: To Make Streusel Topping, Place the Flour Mixture Set Aside Earlier in a Bowl. Then Add in Melted Butter.

Let the melted butter cool to room temperature before adding to the flour mixture.

Step 16: Then Add in the Chopped Walnuts.

The chopped and toasted walnuts add an extra crunch to the muffin top.

Step 17: Stir Until the Flour Mixture and Walnut Are Well Mixed, Crumbly and Look Like Coarse Meal. and We're Done With the Streusel Topping.

Use a fork to stir and to just moisten everything with the melted butter.

Step 18: Sprinkle About 1 Tablespoon of the Streusel on Top of Each Muffin. Then Gently Press Down on the Topping.

You can use as much or as little of the streusel for the topping. Gently pressing down on the topping will ensure the streusel sticks to the batter.

Step 19: Place the Filled Muffin Pan Into the Preheated Oven.

Be sure to place the muffin pan on the rack in the centre of the oven for even browning.

Step 20: Bake the Muffins for About 20 to 23 Minutes or Until a Toothpick Inserted Into the Centre of Muffin Comes Out Clean. and We're Done!

Everyone's oven is slightly different so be sure to check for doneness when about baked by inserting a toothpick or a cake tester into the centre of each muffin. When baked, the cake tester or toothpick should come out clean.

Step 21: When Baked, Remove the Muffin Pan From Oven and Let the Muffins Cool in the Muffin Pan for 2 to 3 Minutes.

Do not leave the muffins to cool for more than 5 minutes in the pan. When left in the pan for too long, the steam inside the muffins can't escape and this will result in a muffin with a wet base.

Step 22: Then Remove the Muffins From Muffin Pan and Place on Wire Rack to Cool for Another 10 Minutes Before Serving.

After about 5 minutes in the muffin pan, quickly transfer the muffins to cool on a wire rack. Cooling on a wire rack allows air to circulate around them, letting the steam to escape and resulting in muffins that have a delicious crumb.

Step 23: As With All Muffins, These Muffins Are Best Eaten the Day They're Baked. So Enjoy!

Leftover muffins can be covered to prevent drying out and stored at room temperature for about 2 days. They should keep for 1 week in the refrigerator. These muffins can also be frozen. Freeze the muffins individually and take them out the night before you want to have them and then warm them in the toaster oven the next morning.

Step 24:

Notes:

To prevent blueberries from sinking to the bottom of muffins, you can give them a light toss in about 1 tablespoon flour before folding them in.

To make light and fluffy muffins, be sure not to overmix the batter.

If making smaller size muffins, the baking time will be shorter compared to bigger size muffins.