Blueberry Streusel Muffins
By Sue Lau | Palatable Pastime
It’s time for my first excursion with #MuffinMondays, a new blogging group. Once a month we will be sharing different types of muffin recipes.
This is an old favorite of mine that I had not shared on the blog just yet.
The word streusel comes from German, meaning to strew, or scatter like seed. The crumb topping is scattered on top of these, so that’s the connection.
Usually streusel is a topping or filling for coffee cakes or kuchen, but it works marvelously here. I do add a little oats and nuts to mine just for extra flavor.
You might wonder why you dredge the berries in flour, and this is so the berries do not sink in the batter. If you’ve ever had issues with berries sinking to the bottom, that’s what happened- they get the slightest juiciness, and sink in the slickness the juice creates. But dredging them in flour, as soon as a little juice comes out of them, it makes them pasty and forms a light glue with the batter so that they keep still much better. So do this in any muffin, cake or coffee cake calling for berries. Especially frozen thawed berries which are very juicy.
You can also make a blueberry butter to go with these, although I didn’t make any today (ran out of enough berries). Please refer to my recipe for Strawberry Sweetheart muffins with berry butter and switch the strawberries to blueberries if you want that. I’ll add pictures and the instructions here next time I make these with the butter. Muffins with fruit butter are the bomb.
Blueberry Streusel Muffins
- 7 1/2 ounces sifted all-purpose flour
- 2/3 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (if using lowfat buttermilk use slightly less)
- 1/2 cup melted & cooled unsalted butter
- 2 large pastured eggs, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 7 1/2 ounces fresh blueberries, rinsed
- 2 tablespoons all-purpose flour
- 1/4 cup chopped toasted pecans
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup quick-cooking oats
- 1/2 teaspoon cinnamon
- 2 tablespoons soft butter
- 2-4 tablespoons granulated sugar
- Preheat oven to 375ºF.
- Mix together the flour, brown sugar, baking powder, and salt in a mixing bowl.
- Make a well in the center of the flour.
- Add the buttermilk, cool melted butter, beaten eggs and vanilla, stirring to form a smooth batter.
- Rinse blueberries and drain. While they are still damp, stir the 2 tbsp flour into them.
- Fold flour coated blueberries into the batter.
- Note: whole milk buttermilk is a little thicker than lowfat, so use your judgement on the milk, adjusting it to where it is neither too thick or too thin. Should be like thick cake batter, but not stiff.
- Place baking cups in a 12-cup muffin pan (or grease the pan, your choice) and divide batter among cups.
- Stir together the crumb topping, using your fingers to evenly mix the butter into it.
- Sprinkle batter with crumb topping.
- Bake for 25-30 minutes or until a toothpick inserted is no longer covered with wet batter.
- Sprinkle tops of hot baked muffins with granulated sugar.
- Cool the muffins in the pan ten minutes before turning out; finish cooling muffins on a wire rack.
From the kitchen of palatablepastime.com
Enjoy the collection of muffin recipes!
- Blueberry Streusel Muffins from Palatable Pastime
- Cranberry Orange Muffins from Making Miracles
- Oatmeal Raisin Cookie Butter Muffins from Farm Fresh Feasts
- Quiche Lorraine Muffins from Karen’s Kitchen Stories
- Yiaourti Me Meli (Greek Yogurt and Honey) Muffins from Food Lust People Love
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.
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