It’s fresh blueberry season again and I’m tossing them into everything I can think of. Okay, so I’ve made streusel muffins over and over but, I have to admit, these are quite special.
Why you ask? I think it’s because they taste like a cross between a coffee cake and a muffin. Guilt free? Not exactly, but I did use triple zero low fat Greek yogurt in these so they’re not so bad for the waistline. Plus, when it really comes down to it, a smallish muffin is better than a big hunka cake, right? I’m trying to convince myself here and it’s not working.
These babies are definitely moist, bursting with blues and covered with an easy, irresistible streusel topping.
Andddd…with all these beautifully fresh ingredients you can feel confident serving them for a decadent brunch – a really simple treat baked from scratch!
So, let’s talk about a few streusel tips before we get down to baking.
- This is something that I totally have done and regretted afterwards. Never ever ever never ever melt your butter for the streusel topping. Cold butter worked in with the sugar and flour is the only way to go. You can make the streusel topping ahead and pop it in the fridge until you’re ready to bake the muffins. This is guaranteed to result in the streusel being PERFECT and not greasy.
- Always use FRESH BLUEBERRIES. Reason why? Have you ever ended up with a blueish-grayish-greenish looking muffin or cake? Ya. Not very appetizing looking AT ALL. That’s what happens when you use mushy frozen blueberries in a muffin recipe. I wash my fresh blueberries and then dry them as best as I can. Then, I lightly toss in flour before folding them into the batter. This will help them stay intact and not sink to the bottom of the muffin.
- To dome or not to dome. That is the question. Well, I’m a firm believer in BIG FAT muffins. One reader poll I saw showed that muffin tops are favoured over muffin bottoms – case in point with this episode of Seinfeld. According to Elaine -“that’s a million dollar idea right there”. How do you make your muffin top a muffin top? Most recipes instruct you to fill your batter up 2/3 of the way. First of all, I don’t even know what that means. I can only figure out 1/2 or full. What I do is this……take my cookie/ice cream scoop and fill my muffin tins. I don’t bother with the 2/3 rule AT ALL. Before you get angry at me for having to clean up your oven from overflowing batter, here’s what you need to do. Place your muffin tin on a lined baking sheet to catch any drips. And yes, you’re muffins might attach to each other but trust me, it’s 100% worth it. MUFFIN TOPS RULE.
- The three step heat process. This is where it gets a bit scientific and you’re going to start shaking your head. Again, don’t be mad at me for making this recipe more confusing than it has to be because it really isn’t. I do this for my muffin recipes ALL THE TIME and they bake up perfectly. Here’s how…..PREHEAT your oven to 425F – I’m not pulling your leg here, just do it. Then top your muffins with the streusel, place the tin on a baking sheet AND NOW you’re going to reduce that oven temperature to 400F and bake em’ for 10 minutes. Last step – reduce the oven temperature to 350F and continue baking for another 15 minutes or until a toothpick is inserted and comes out clean.
- ALWAYS cool your muffins in the tin completely. If you are like me (WHICH IS VERY IMPATIENT), you are going to be tempted to pull them out of the tins while they are still really warm. Do you know what you will end up with? The muffin top separating from the muffin bottom. A completely avoidable occurrence if you just WAIT.
Anyhoo, I’m going to throw caution to the wind and make a very bold statement here. And that is….these are this ONLY blueberry muffin recipe you will ever need. Let me know if I lied.
- For the streusel
- ½ cup all-purpose flour
- ½ cup white granulated sugar
- 1 teaspoon cinnamon
- ¼ cup cold butter, cut into very small chunks
- Wet Ingredients for the muffin batter
- ⅓ cup unsalted butter, melted (can use coconut oil)
- 2 x-large eggs
- ½ cup buttermilk or any nut milk
- ½ cup zero fat Greek yogurt
- zest from 1 lemon
- Dry ingredients for the muffin batter
- ½ cup white granulated sugar
- 2¼ cups all-purpose white flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 cups fresh blueberries tossed in 1 tablespoon flour
- Make the streusel by placing all ingredients into a small bowl and incorporating them with your fingertips until small crumbs form. Place the bowl into the fridge until ready to top your muffin batter.
- Line a 12 cup muffin tin with paper liners and preheat oven to 425F. (Not kidding, see my tips for a perfect dome in the blogpost).
- Whisk together all the wet ingredients.
- Fold the wet ingredients into the dry ingredients and mix just until combined. A few lumps are fine, just don't over mix or you will end up with tough muffins.
- Now gently fold in the blueberries using a few strokes so you don't over mix again.
- Using a cookie/ice cream scoop, Divide the batter evenly between the muffin cups.
- Sprinkle the muffin batter with the chilled streusel topping and reduce the oven temperature to 400F. Place tin on lined baking sheet to catch any batter that drips over and bake for 10 minutes. Reduce oven temperature to 350F and continue baking for another 15 minutes or until toothpick is inserted and comes out clean. Remove tin from oven and let COOL FOR AT LEAST 10 minutes in the tin. Remove then let cool completely on a baking rack.