Blueberry Streusel Muffins, a must try for breakfast, dessert or any special occasions. My homemade version is versatile and easy to whip up in minutes. The tangy streusel topping adds a wonderful finishing look, just like the ones you get at bakeries. I have used buttermilk for this recipe, alternatively yogurt can be used as well, just ensure that it is fresh and thick. Don't forget to make the streusel topping for an enhanced and refreshing lemony flavour. I have used all lemon, lime and orange zests one by one, either of them work wonders. But I prefer the flavour of lime in here as it compliments the best.
Equipment
- muffin tray
- mixing bowl
Ingredients
For Muffins
- 2 cups all purpose flour
- 2 large eggs (room temp)
- 1 cup buttermilk or yogurt
- 1 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup cooking oil (or light olive oil)
- 1 cup fresh blueberries mixed with 2 tbsp flour
For Streusel Topping (mix and keep aside)
- 1/4 cup sugar
- 2 tbsp all purpose flour
- 1 tbsp melted butter
- 1 tsp lemon or orange zest
Instructions
- Preheat oven to 220°c (425°F)
- Combine flour, baking powder and salt in a large mixing bowl
- In another bowl, whisk eggs and sugar, then add yogurt/buttermilk, oil and vanilla
- Now lightly mix wet and dry ingredients together quickly and add half of the blueberries, and keep the remaining for topping. The batter shall be just lumpy and moistened, not over mixed.
- Now pour the batter equally into muffin tray wholes, you can line it first with muffin pan cups so they don't stick at the bottom or else just use a non stick muffin tray like I am using here.
- Top with the remaining blueberries and streusel topping.
- Bake for 18-25 minutes or until you see a golden brown top. do not over bake. Enjoy!