Blueberry muffins with streusel topping

Course: Breakfast, Brunch, Snacks

Cuisine: American

Prep Time: 40

Cook Time: 20

Cooling down time: 10

Total Time: 40

Servings: muffins

Calories: 281kcal

Author: Dini Kodippili

Perfect homemade blueberry muffins topped with a crunchy lemon streusel topping! Quick and easy recipe with perfect results, every time.

EASY - This recipe is quick and easy to make and requires very little in the way of special equipment.

Please use weight measurements for accurate, consistent results. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

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Ingredients

Dry ingredients for blueberry muffins

340 g AP flour 2 ¾ cups
1 tbsp baking powder 3 tsp
¼ tsp sea salt
½ tsp nutmeg
280 g wild blueberries 200 g regular blueberries
2 tsp lemon zest

Wet ingredients for blueberry muffins

150 g butter 10 ½ tbsp, melted
170 g sugar ¾ cup + 1 ½ tbsp
2 large eggs
180 g sour cream ¾ cup. Buttermilk or yogurt or cream can be substituted for the sour cream
2 tsp vanilla extract

Streusel topping

60 g AP flour ½ cup, spoon and leveled
200 g brown sugar 1 cup
Zest from 1 lemon
115 g unsalted butter, chilled and cubed 1 stick
Generous pinch of sea salt
100 g chopped almonds optional

Instructions

Blueberry Muffins

Preheat oven to 375°F / 190°C.
Line a muffin pan with cupcake liners, OR butter and flour all of the muffin pan wells.
Place all the dry ingredients except for blueberries, in a large bowl. Whisk to mix really well.
340 g AP flour, 1 tbsp baking powder, ¼ tsp sea salt, ½ tsp nutmeg, 2 tsp lemon zest
Add the blueberries (fresh or frozen) and toss to coat them in flour. Set aside.
280 g wild blueberries
Add the sugar to the melted, warm butter. Whisk until well mixed. Add the eggs, sour cream and vanilla, and mix until smooth and well mixed.
150 g butter, 170 g sugar, 2 large eggs, 180 g sour cream, 2 tsp vanilla extract
Add the wet ingredients to the dry ingredients.
Fold to mix the wet and dry ingredients. Be careful not to over-mix and make sure there are no spots of dry ingredients in the batter. It’s OK if the mix is lumpy.
Set aside for about 2 - 5 minutes to let the flour completely hydrate.
Using a cookie scoop, place ⅓ cup of batter in each well of your muffin pan. You should get about 14 - 16 muffins.
Sprinkle the streusel topping (see below) on top.
Bake in preheated oven for about 15 - 20 minutes, or until a skewer/toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool for 5 minutes. Turn the muffins out onto a cooling rack.
Serve warm or at room temperature.

Streusel topping (can be made up to 5 days ahead of time, and is sufficient for THREE batches of muffins)

Place the flour, brown sugar, lemon zest and salt in a bowl. Add the chilled, cubed butter. Using your fingers or a pastry cutter, cut the butter into the flour to form small lumps of flour coated butter.
60 g AP flour, 200 g brown sugar, Zest from 1 lemon, 115 g unsalted butter, chilled and cubed, Generous pinch of sea salt
Mix in the chopped almonds.
100 g chopped almonds
Cover and chill until needed, for up to 5 days.

Notes

Storage

These muffins are best eaten within 24 hours. They are better when warmed slightly, and served with some salted butter.

To keep them fresh for longer, FREEZE the muffins for upto 1 month.Let the muffins thaw out for a few hours before eating them, or heat in a low heat oven to reheat the muffins (Or low power microwave).

Nutrition