Buttery Blueberry Streusel Muffins
These buttery blueberry streusel muffins are delightful blueberry muffins with an easy to make crunchy yet crumbly streusel topping. They have a buttery sweet flavour, moist and packed with fresh blueberries.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups all-purpose flour (375g, sifted)
- 1 cup sugar (200g)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold, cut into small cubes)
- 1 1/2 cups blueberries (fresh or frozen)
- 1 tsp lemon zest (freshly grated)
- 2 eggs (large, lightly beaten)
- 1 cup milk (240ml, full or low fat)
- 1 tsp vanilla extract
- 2 tbsp unsalted butter (28g, melted)
- 3/4 cup walnuts (toasted and chopped)
- 1 cup flour mixture (From DRY ingredients)
Instructions
- 1
First preheat oven to 180 degree C (350 degree F). Place rack in centre of oven.
- 2
Line muffin cups with muffin liners.
- 3
Prepare the WET ingredients needed to make the muffins.
- 4
Next prepare the DRY ingredients needed to make the muffins.
- 5
Then in a medium size bowl, first add in the eggs.
- 6
Add in vanilla extract and milk.
- 7
Whisk all the WET egg mixture together and set aside.
- 8
Next, in a large bowl, add in the flour, sugar, baking powder, salt and lemon zest. Whisk all the DRY flour mixture together.
- 9
Then add in cold butter which has been cut into small cubes.
- 10
Using a pastry cutter, cut the cold butter into the flour mixture until the mixture resembles coarse crumbs.
- 11
Then remove 1 cup of the flour mixture and set aside to make the streusel topping.
- 12
To the remaining of the flour mixture, gently fold in the fresh blueberries.
- 13
Then add in the WET egg mixture into the DRY flour mixture.
- 14
Stir until JUST combined. Do not OVERMIX or the muffins will be tough when baked.
- 15
Use an ice-cream scoop to spoon the batter into the lined muffin cups.
- 16
Fill each lined muffin cup to 3/4 full with the batter.
- 17
To Make Streusel Topping
- 18
Place the flour mixture set aside earlier in a bowl and add in melted butter.
- 19
Then add in the toasted walnuts.
- 20
Stir until the flour mixture and walnut are well mixed, crumbly and look like coarse meal. And we're done with the streusel topping.
- 21
Sprinkle about 1 tablespoon of the streusel on top of each muffin.
- 22
Gently press down on the topping to make sure streusel sticks to the batter.
- 23
Place the filled muffin cups into the preheated oven.
- 24
Bake the muffins for about 20 to 23 minutes or until a toothpick inserted into the centre of muffin comes out clean. And we're done!
- 25
When baked, remove the muffin pan from oven and let the muffins cool in the muffin pan for 2 to 3 minutes.
- 26
Then remove the muffins from muffin pan and place on wire rack to cool for another 10 minutes before serving.
- 27
As with all muffins, these muffins are best eaten the day they're baked. So Enjoy!