Blueberry Streusel Muffins
These Homemade bakery style Blueberry Streusel Muffin is soft, moist, buttery and full of blueberry flavor. It looks so fancy just like the one you find in a bakery shops and these surely to be one of your new favorite flavor of muffins. The recipe is simple yet incredibly delicious results this is worth a try.
These Blueberry Streusel Muffins are delicious and easy to make for breakfast or an afternoon snacks. They're made with fresh blueberries , just need to add generous amount of streusel topping it gives muffins a little extra texture and sweetness.
WHAT IS STREUSEL MADE OF?
Streusel is a crumbly topping usually made with butter, flour and sugar.It's baked on top of muffins, breads, cakes and pies and can include a variety of different flavors! The amount of butter is important. Too much butter will result in a crumb topping that melts and spreads during the baking process.
DO YOU HAVE TO USE FRESH OR FROZEN BLUEBERRIES?
You can make these with fresh or frozen blueberries – if you use frozen, do not thaw the blueberries. For mini muffins, the baking time will be less — keep an eye on them while they bake and expect them to require 9 to 11 minutes.
WHAT YOU NEED
- Blueberries - you can use either fresh or frozen blueberries in this recipe.
- All Purpose Flour - - I prefer to use all purpose flour but whole wheat works well.
- Baking powder - A leavening agent and what make the muffins rise.
- Butter - Butter adds a luscious, buttery flavor to the muffins.
- Milk - for the best possible flavour, I recommend using full fat milk in muffins
- Oil - It help the muffins baked goods tender and fluffy in texture
- Sugar - adds sweetness to the batter
- Sour Cream - it gives additional moisture and richer texture to the muffins.
- Vanilla extract - adds sweetness smell
- Eggs - use eggs as main components to thicken, emulsify and build volume
- Lemon juice - to balance the flavor
TIPS
- If you use salted butter omit the additional salt in the recipe
- You can also substitute your favorite gluten-free flour instead.
- f you don't have fresh blueberries in your pantry , frozen one works good too. Rinse berries in cold water several times – until the water is noticeably lighter when you drain them.
WATCH THE VIDEO
These Homemade bakery style Blueberry Streusel Muffin is soft, moist, buttery and full of blueberry flavor it is delicious and easy to make for breakfast or an afternoon snacks!
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup unsalted butter (melted)
- 1/4 cup vegetable oil
- 1 cup whole milk
- 1/4 cup sour cream
- 3/4 cups granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup butter (cube)
Pre heat oven to 180 °C
I am using silicon muffins cups, if you bake direct to muffin tin line with paper liners.
Combine dry ingredients: Flour, baking powder, salt. Mix to combine and set it aside.
Toss the blueberries in a tablespoon of flour. set aside
In another bowl, whisk together milk, sugar, butter, vanilla extract, lemon juice, sour cream, oil and eggs.
Pour the wet mixture into the dry ingredients. Mix until no lumps are visible. Add the blueberries and fold in.
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Using an ice cream scooper, scoop the mixture into the muffin cases (fill ⅔ to the top) set aside.
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In a bowl, combine flour, sugar and butter.
Using a fork crumble the butter and flour mixture together until you have a shaggy mixture. Cover each with streusel topping.
Bake for 20-25 minutes or until lightly golden.
Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely.
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Avoid adding too much batter, or the muffins will overflow the cups.
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If you don't have vegetable oil, you can substitute with canola, sunflower or coconut oil.
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Blueberry muffins can be frozen in an airtight container or in a sealable bag for up to 3 months.
