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.
Buttery Blueberry Streusel Muffins
- 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
- 2 eggs, large, lightly beaten
- 1 cup milk, 240ml, full or low fat
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, 28g, melted
- 3/4 cup walnuts, toasted and chopped
- 1 cup flour mixture, From DRY ingredients
- First preheat oven to 180 degree C (350 degree F). Place rack in centre of oven.
- Line muffin cups with muffin liners.
- Prepare the WET ingredients needed to make the muffins.
- Next prepare the DRY ingredients needed to make the muffins.
- Then in a medium size bowl, first add in the eggs.
- Add in vanilla extract and milk.
- Whisk all the WET egg mixture together and set aside.
- Next, in a large bowl, add in the flour, sugar, baking powder, salt and lemon zest. Whisk all the DRY flour mixture together.
- Then add in cold butter which has been cut into small cubes.
- Using a pastry cutter, cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.
- Then remove 1 cup of the flour mixture and set aside to make the streusel topping.
- To the remaining of the flour mixture, gently fold in the fresh blueberries.
- Then add in the WET egg mixture into the DRY flour mixture.
- Stir until JUST combined. Do not OVERMIX or the muffins will be tough when baked.
- 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.
- Place the flour mixture set aside earlier in a bowl and add in melted butter.
- Then add in the toasted walnuts.
- Stir until the flour mixture and walnut are well mixed, crumbly and look like coarse meal. And we're done with the streusel topping.
- Sprinkle about 1 tablespoon of the streusel on top of each muffin.
- Gently press down on the topping to make sure streusel sticks to the batter.
- Place the filled muffin cups into the preheated oven.
- 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!
- When baked, remove the muffin pan from oven and let the muffins cool in the muffin pan for 2 to 3 minutes.
- Then remove the muffins from muffin pan and place on wire rack to cool for another 10 minutes before serving.
- As with all muffins, these muffins are best eaten the day they're baked. So Enjoy!