Streusel Topped Blueberry Muffins

Thursday, August 22, 2013

Muffins are something too common that gives people the idea that everyone can make it if there is an oven nearby. The impressions are implanted where you can easily smell a muffin from the cafe down the street and tell what flavour it is. If I am in a hurry in the morning, I'd always go for a blueberry muffin. Chocolate, carrot and walnut are also my favourites. But only blueberry muffins call for a quick yet fulfilling breakfast. Nothing fancy. But you'll never get bored of it.
What I love more about homemade blueberry muffins is that I can greedily top them with an evil layer of streusel. 
The crispiness and sweetness of cinnamon and brown sugar really bring these bad boys into a whole new level. Not to mention the heavenly smell that comes out from the oven when they are freshly-baked! Seriously, you don't need no home fragrance.  

(Makes 1 doz)

2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
3/4 cup white sugar
1/2 cup butter
1 tsp vanilla extract
1/4 tsp lemon zest
1/2 cup milk
1 1/2 cup fresh blueberries

Streusel Topping
2 tbsp all purpose flour
5 tbsp brown sugar
1 tsp ground cinnamon
2 tbsp cold butter, diced

  1. Preheat oven to 375F / 190C. Line your muffin liners on a muffin baking tray.
  2. Combine flour with baking powder and salt in a mixing bowl and stir until combined.
  3. In a small bowl, stir in 1 to 2 tbsp flour to the blueberries and set aside. (This is to prevent your blueberries all sink to the bottom.)
  4. In a large bowl, beat butter with sugar until light and fluffy. 
  5. Add beaten eggs one at a time. Mix well.
  6. Add vanilla and lemon zest. Mix well.
  7. Add dry ingredients alternately with milk.
  8. Fold in blueberries gentle. Do not overmix.
  9. Scoop batter into muffin liners with a ice cream scooper.
  10. For the streusel topping, combine flour, brown sugar and cinnamon in a small bowl.
  11. Cut in butter with fork or pastry blender until mixture becomes crumbly.
  12. Sprinkle streusel over batter in muffin liners.
  13. Bake for 18-20 mins. Allow cool after remove from over. Serve in 5-10 mins.

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