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Saturday, November 17, 2012

Blueberry Streusel Muffins

I love muffins. I love their sweetness, slightly crunchy exterior, and light crumb texture.  I have made so many recipes in search of the "perfect" muffin.  Even my 6 year old who only likes chocolate muffins asked if he could have these for school snack next week.  That's the best recommendation I could hope to get.

Blueberry Streusel Muffins
makes 12 regular or 30 mini muffins

6 T. butter, room temperature
3/4 c. brown sugar, packed

1 c. buttermilk

2 eggs

1 t. vanilla

1/2 c. whole wheat flour 
1 1/2 c. AP flour

3 t. baking powder

1/4 t. baking soda 
1/2 t. salt

1/8 t. cinnamon

1 c. blueberries

Streusel topping:
1/4 c. brown sugar
2 T. flour
1/8 t. cinnamon
1 T. butter, softened   

1. Preheat oven to 400 degrees.  Grease muffins pans (2 regular or mini muffin) or use paper liners.

2.  Cream butter and sugar.  

3.  Whisk buttermilk, eggs, and vanilla to combine. On waxed paper, place flour, baking powder, salt, and cinnamon.

4.  Alternately add 1/3 of the wet and dry ingredients, mixing well after each.

5.  Stir in blueberries and scoop into muffin pans.  Mix streusel and sprinkle over muffins.  

6.  Bake 12 - 15 minutes for minis and 18-20 minutes for regular sized pans.  Cool on wire rack. 

**Coconut oil can be substituted for butter in both the muffins and the streusel. 


Brigitte Randt said...

Any suggestions to make this gluten free?

sulynweaver said...

Brigitte, Thanks for visiting. I'm sure there are different combos of flours that you could substitute. I'll do a little research and get back to you.