Streusel-Topped Blueberry Muffins

Posted by Vanessa in Cooking, July 31, 2011

There’s been a lot of baking going on at our house, and not all of it in the kitchen.  The bun in my oven is past due by two, going on three, days now, which probably explains my lack of new recipes these last couple months.  Not that I haven’t been cooking up new things (I rarely go more than a couple days without trying something new) but getting a picture before we eat it all and wanting to write at the end of the day hasn’t exactly been happening.  That and summer just feels like a time to do less, which is exactly what we’ve been doing.

Last week the little birds and I spent the morning in the kitchen baking together, and this was one of our creations.  We loved how they turned out and it was a great recipe to get my kiddos involved.  They could do most everything; I just took care of folding in the blueberries so they didn’t get totally mashed to pieces and stuck them in the oven because I still don’t let my toddlers do the hot stuff, but other than that, this is a great ‘cook with your kids’ recipe.

And a great ‘eat with your kids’ recipe too.  Yum.  This is absolutely a keeper of a blueberry muffin.

So…hopefully more on our newest little birdie soon, but until then, enjoy the muffins!

Streusel-Topped Blueberry Muffins

recipe from Our Best Bites
  • Prep Time: 20 minutes.
  • Cook Time: 18 minutes.
  • Ready in 38 Minutes.
  • Makes: 12 Pieces
  • 1 3/4 cups all-purpose flour
  • 2 3/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup sugar
  • 2 teaspoon grated lemon zest
  • 1 large egg
  • 3/4 cup buttermilk
  • 1/3 cup canola oil
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon flour
  • 1 tablespoon sugar
  • 1/4 cup sugar
  • 2 1/2 tablespoons flour
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons cold butter
  • Preheat oven to 400 degrees.
  • In a large bowl, combine flour, baking powder, salt, sugar, and lemon zest. Make a well in the center of the mixture. In a small bowl, whisk together the egg, buttermilk and oil. Add to the dry ingredients, stirring just until moistened.
  • In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
  • To make the streusel topping, combine the 1/4 cup sugar, 2 1/2 tablespoons flour and cinnamon. Cut in the butter with a pastry cutter or two forks until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack.

One Response to “Streusel-Topped Blueberry Muffins”

  1. Mmm, I love streusel topping and I love blueberry muffins. These look super. I have a sweet treat linky party going on at my blog and I’d love it if you’d come by and link your muffins up.

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