Streusel Topped Blueberry Muffins

Warning: there may or may not be very much nutritional value to these muffins–I think they should more accurately be called Streusel Topped Blueberry Dessert! In fact, I bet it would bake a great dessert. I’m going to still eat it for breakfast though. Nothing beats eating such a delicious treat to start your day. Except maybe eating two. 
My only complaint is that they take longer to make than I usually like for muffins; but, if I stick with the dessert plan, then it’s not bad at all. 

Streusel Topped Blueberry Muffins–via Just Another Day in Paradise–via a Cook’s Quest
Yield: 1 dozen muffins

Streusel Topping
3 Tablespoons white sugar
3 Tablespoons brown sugar
1/3 cup flour
4 Tablespoons melted butter
2 cups fresh blueberries
1 1/8 cups sugar, plus 1 teaspoon sugar
1 Tablespoon water
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 Tablespoons unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla

1)Preheat oven to 425 with rack in the middle.

2)First make the streusel topping. Combine sugars and flour. Then slowly pour in the butter. You may or may not need all of it. Slowly combine with a fork until it comes together in a crumb mixture.Set the topping aside.

3)Place 1 cup of the blueberries into a small sauce pan. Add 1 teaspoon of sugar and the water.Heat over med high heat and mash potato masher (or a fork). Stir and cook for until mixture reduces and thickens. About 6 minutes. Set aside. 

4)Combine flour, baking powder, and salt in a bowl. Set aside.Whisk sugar and eggs together in mixer. Combine until thick completely mixed. Slowly mix in butter and oil until combined. Mix in buttermilk and vanilla.Using a spatula, carefully fold egg mixture and remaining cup of blueberries into the flour mixture until the batter is just moistened.The batter will be lumpy and there will be some flour spots in there. AND it is okay, that is how it supposed to look. 

5)Take your muffin pan filled with paper liners and get ready to load up that sucker. No 3/4 full here. Nope. Fill up each muffin cup. Fill it up so much it mounds ups. Like a blueberry mountain if you will.Next, grab the blueberry sauce made earlier. Dollup about a teaspoon in the middle of every muffin. Then swirl it through.Generously top each muffin with the streusel topping. 

6)Bake muffins at 425 degrees for 17-19 minutes until tops are golden brown. Cool muffins for about 5 minutes and then transfer to a wire rack and let them cool slightly longer before serving.


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