Blueberry Streusel Muffins

Blueberry Streusel Muffins

Sweet streusel-topped blueberry muffins

Yield: 

12-15 muffins*

Ingredients: 

Muffin ingredients:

2 cups flour
1/2 teaspoon baking soda
dash of salt
1 teaspoon cinnamon
2 eggs
1/2 cup oil
1 cup sour cream
1 teaspoon vanilla extract
1 cup brown or white sugar
2 cups fresh or frozen whole blueberries

Streusel topping ingredients:

1/4 cup (1/2 stick) softened butter
1/4 cup brown or white sugar
1/4 cup flour
1 teaspoon cinnamon
3/4 cup rolled oats

Instructions: 

1. In a large mixing bowl, whisk together the flour, soda, salt, and cinnamon. Set aside.

2. In a separate bowl, briskly whisk the eggs, oil, sour cream, vanilla, and sugar. Add to dry ingredients and stir just until moist. Gently stir in blueberries.

3. To make streusel topping, combine butter, sugar, flour, and cinnamon in a mixing bowl and press with a fork to mix. Add oats and mix until coarse crumbs form.

4. Fill greased or paper-lined muffin pans 2/3 or 3/4 full of batter. Sprinkle about 2 teaspoons of streusel topping on each muffin.

5. Bake in a pre-heated 400 degree oven for 20-23 minutes, until done. Cool in pan for 5 minutes and then remove and cool on wire racks.

Blueberry Streusel Muffins
Additional Notes: 

*If lining muffin cups with paper liners, this recipe will make 15 or so muffins. Directly in the pan it makes a full dozen. :)

These muffins remove very easily from a greased muffin pan, if you cool for 5 minutes in the pan.

Blueberry Streusel Muffins

I used dark brown sugar in my muffins, which is why they look rather dark in these photos. That, and the blueberries gave the batter a purple hue as well! :)

Preparation Time: 

20 minutes

Cooking Time: 

20-23 minutes

Tammy's Review: 

Very yummy... Think dessert or treat with afternoon tea, not breakfast! :)

These are fluffy and moist and if you use all white flour/sugar the muffins should be a light color, unless you stir the blueberries too much. ;) Color doesn't matter when it comes to taste (these are delicious!!) but if you've only ever eaten the store-bought completely-white-except-for-the-berry muffins, the color might seem odd. :)

Comments

See my full review above! Thanks! :)

Rating: 
5

We were at my in-laws last week and i made thés for them. Everybody loved these muffins. They were gone in no time and I was asked to make some more the very next day! Thank you Tammy for another fabulous recipe.

Rating: 
5

they said they were the best they ever had. i don't like blueberries and i loved them.

Rating: 
5

Made these muffins after getting the recipe from our daughter's blog covenanthomemaking.com. They ARE absolutely delicious. I made a couple of substitutions. For example, Instead of white flour, I used whole wheat pastry flour which made the batter a bit denser and not as easy to stir; instead of regular sugar, I used sucanat; and instead of regular oil, I used expeller pressed organic coconut oil.

Rating: 
5

Add new comment

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether you are a human visitor and to prevent automated spam submissions.
Image CAPTCHA
Enter the characters shown in the image.

User login

Subscribe for free recipes, menu plans, and kitchen tips!