the baker upstairs: Blueberry Muffins

8.04.2017

Blueberry Muffins

Yum
These streusel-topped blueberry muffins are made with fresh berries and have the perfect tender crumb!

These streusel-topped blueberry muffins are made with fresh berries and have the perfect tender crumb!

When it comes to breakfast foods, blueberry muffins are one of my favorites! I like them sweet, light, and moist, full of juicy berries, and crisp on the edges. I especially love them topped with a buttery streusel. These blueberry muffins check all those boxes, and taste amazing! They're also super easy to make, don't require any ingredients I don't have on hand at all times, and are ready in about thirty minutes. This is one of my family's very favorite recipes, and we make these beauties at least once a month, if not more often. 

Since it's berry season here in the pacific northwest, we have an abundance of fresh blueberries at the moment (I think there are seven pounds of blueberries currently in my fridge), and these muffins were the perfect way to use some of them. I've got big plans for the rest, from homemade blueberry syrup, to a batch of these blueberry crumb bars. If you love blueberries like we do, you have got to try these delightful little muffins!

These streusel-topped blueberry muffins are made with fresh berries and have the perfect tender crumb!
Blueberry Muffins

for the muffins:
3/4 cup sugar
zest of one lemon
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup oil
1 egg
1/3 cup milk
1/2 teaspoon vanilla
1 1/2 cups fresh blueberries

for the streusel:
1/4 cup sugar
5 tablespoons flour
2 tablespoons butter, cut into cubes
3/4 teaspoon cinnamon

Preheat the oven to 400. Line a 12 cup muffin tin with paper liners or spray with cooking spray. In a large bowl, rub the lemon zest into the sugar until the mixture is fragrant. Add the flour, baking powder, and salt, and mix to combine. In a small bowl or measuring cup, whisk together the oil, egg, milk, and vanilla. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries. Scoop into the prepared muffin tin, filling 3/4 full.

To make the topping, whisk together sugar, flour, and cinnamon with a fork. Cut in butter using a fork or your fingers to form crumbly mixture. Sprinkle over the top of the muffins. Bake 15-20 minutes, or until lightly browned on top.
These streusel-topped blueberry muffins are made with fresh berries and have the perfect tender crumb!

For more tasty muffin recipes, check out some of my favorites below:



No comments :

Post a Comment

Related Posts Plugin for WordPress, Blogger...