Blueberry Streusel Muffins
What makes a really good Blueberry muffin? A tender crumb and lots of blueberries for sure. How about a cinnamon-spiced crunchy topping and hints of lime to fill your senses and make your mouth water? Blueberries are about to come into season and we just had to join the celebration. Try these muffins on a lazy Sunday morning and relax into the day.
Blueberry muffins are a simple treat. Time to bust out the muffin pans!
Notes and tips:
- I like to use lime zest and lime juice with everything blueberry. Something about the “greenness” of limes complements blueberries’ robust freshness.
- Fold wet and dry ingredients carefully – too much stirring will result in a tough muffin.
- Invest in a good set of cookie scoops for uniform baking. This recipe is best portioned with a 2 ounce scoop.
- If you use frozen blueberries do not thaw them. Pour them directly into the batter and fold in carefully.
This superlative Blueberry Muffin promises a tender crumb and lots of blueberries. We add a cinnamon-spiced crunchy topping with a mere hint of lime to fill your senses and make your tastes come alive!
- 1/2 cup Lt. Brown Sugar
- 1/4 cup Flour
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 2 tbsp Butter
- 2 cup Flour
- 3/4 cup Sugar
- 1 tbsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Lime Rind (grated)
- 2 Large Eggs
- 1 cup Whole Milk
- 3 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 1 cup Blueberries (fresh or frozen)
Place all ingredients for the topping into a mini food processor and process until butter looks like coarse crumbs. (or use a pastry cutter to cut the butter into coarse crumbs) Set aside.
Preheat oven to 400°F
Spray a 12 cup muffin tin with non stick spray, or line with cupcake papers.
Combine the flour, sugar, baking powder, salt and lime zest in a medium bowl.
In a separate bowl, whisk together the eggs, milk, oil and vanilla extract.
Pour egg mixture into the flour mixture and stir until just combined. Some lumps in the batter are fine, do not stir until completely smooth.
Fold in blueberries.
Fill each muffin cup to about ¾. (A 2 oz. cookie scoop is the perfect size!)
Spoon about ½ tablespoon of the topping onto each muffin, pressing the topping firmly onto the muffin batter.
Let muffins rest for 5 minutes.
Letting quick breads rest for a few minutes before baking results in a better crown.Bake muffins for 20 to 25 minutes or until light golden brown and a toothpick stuck into the center of a muffin comes out clean.
Let cool slightly, then turn muffins out onto a plate to serve or let cool to room temperature. Store remaining muffins in the refrigerator for up to one week.