Blueberry Streusel Muffins |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I found several blueberry streusel muffins here, but none like this one. most had lemon zest in them, and I am just not a fan of lemon zest in my blueberry muffins. So, I decided to post mine as well. Ingredients:
1 cup all-purpose flour |
1/2 cup whole wheat flour (if pressed and i don't have it, i use 1 1/2 cup all-purpose flour) |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup sugar |
3/4 cup buttermilk |
1/2 cup butter, melted and cooled |
2 eggs, lightly beaten |
1 teaspoon vanilla extract |
2 cups blueberries |
1/4 cup sugar |
3 tablespoons all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 tablespoon butter, slightly softened |
Directions:
1. Combine 1 cup all-purpose flour, whole wheat flour, baking powder, baking soda, 1/4 tsp salt, and 3/4 cups sugar in a large bowl; stir well. Make a well in the center of the flour mixture.
2. Combine the buttermilk, 1/2 cup melted butter, eggs, and vanilla, beating well with a wire whisk. Add to the flour mixture, stirring just until the dry ingredients are moistened. Gently fold in the blueberries. Spoon the batter into paper-lined muffin pans, filling 2/3 full.
3. Combine 1/4 cup sugar, 3 tbsp flour, cinnamon, and 1/4 tsp salt. Cut in 1 tbsp butter with a pastry blender until the mixture resembles coarse meal. Sprinkle mixture evenly over the batter.
4. Bake at 375 degrees for 20 to 25 minutes or until golden. Remove from pans immediately and cool on a wire rack.
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