Inside: A quick and easy recipe for Blueberry Streusel Muffins; a great take on a classic muffin with a sweet, sugary top; perfect for weekday breakfasts.
You all know I love a quick and tasty baking recipe right? And Nova Scotia happens to be the world blueberry capital, so I feel inclined to bake with blueberries whenever I can. We were low on home baking this week, and I had exactly 30 minutes to whip up these muffins.
I was a little worried about them being too dense, but they turned out amazing and fluffy. In fact, I’d have to say they 100% rival bakery style blueberry muffins, especially with the crumbly, streusel topping!
I started pulling them together at about 4:30pm and they were warm out of the oven before Dan and P got home just after 5pm. You can easily adapt this recipe by adding other berries like raspberries or even cranberries.
Let me know if you make them! I’d love to hear how they turn out for you!
Easy weekday blueberry streusel muffins. Complete in 30 minutes!
- 2 cups all purpose flour
- 1 cup brown sugar (packed)
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 1 cup buttermilk
- 1/4 cup melted unsalted butter
- 1 tsp vanilla
- 1 Tbsp lemon juice
- 1 cup fresh blueberries
- 3 Tbsp brown sugar
- 3 Tbsp all purpose flour
- 1 Tbsp melted unsalted butter
- dash of nutmeg or cinnamon
- Preheat oven to 375 F and move rack to middle position.
- Line 12 muffin tins with paper liners or grease and set aside.
- Mix Streusel Topping: Combine in a small bowl, brown sugar, flour, nutmeg/cinnamon, melted butter. It should mix until crumbly. Set aside.
- For Muffins: In large bowl, whisk flour, brown sugar, baking soda and salt.
- In a separate bowl, combine egg, buttermilk, butter, vanilla and lemon juice. Pour over dry ingredients.
- Fold in blueberries.
- Mix until just combined and spoon into prepared muffin tins.
- Sprinkle tops with prepared streusel mix.
- Bake at 375 F for about 25 minutes or until a toothpick inserted in the centre comes out clean.
- Cool in the tin on a rack for 5 minutes. Remove from tin and cool an additional 15 minutes.
Buttermilk can be substituted for 1 cup milk plus 1 Tbsp white vinegar.
Amount Per Serving: Calories: 217 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 29mg Sodium: 227mg Carbohydrates: 38g Fiber: 1g Sugar: 20g Protein: 4g
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