Blueberry Muffins with Streusel Topping!

This is my version of the Streusel topping muffins that have a crunchy top and a soft melt in your mouth muffin underneath.

You can use fresh Blueberries or Frozen ones. Difference is that Frozen Blueberries dovakin’t bleed. Make sure to roll your Blueberries in flour before adding them. This way they will not sink to the bottom of the muffin.

Ingredients list:

  1. All purpose flour: 1 cup
  2. Baking powder: 2 tbsp
  3. Blueberries fresh: 2/3 cups
  4. Yogurt: 1/2 cup
  5. Olive oil: 1/2 cup
  6. Sugar: 1 cup
  7. Egg: 1 large
  8. Lemon juice: 1 tbsp
  9. Salt: a pinch

For Streusel Topping:

  1. Unsalted butter: 1/2 cup cold and cubed
  2. All purpose flour: 1/2 cup
  3. Granulated sugar: 4 tbsp
  4. Cinnamon powder: just a pinch

Now this will yield 6 large muffins. Make sure to use Muffin liners. They allow for muffins to grow in size. Cupcake liners are also good but you need Muffin for the topping.

Preheat your oven to 180 degrees. Line your cupcake tray with muffin liners. Now remember to use cold butter for the topping. As we are going to make that first. Cut and cube your butter into a bowl and add in all the dry ingredients. Rub it in with your fingers and till it looks like a crumb mixture. Don’t worry about the butter not being mixed well. It will give you that extra crunchy flavour on top. Let this mix go back into the fridge and move on to making the muffin batter. It’s a very simple process.

The only thing you need to remember is never overmix your Muffin batter. Too much mixing will result in gluten formation. That will end up making your muffins super hard. For the wet ingredients make sure all are at room temperature.

Mix egg, sugar and yogurt and oil. I always use granulated sugar for muffins. It makes them super soft. Sift in your flour and baking powder. Add in dry ingredients to the wet ones and the lemon juice in last. Take a spatula and fold in the batter till it starts coming together. Stop midway. Add in blueberries at this stage. Leave a few roughly about six for last. So you may need only two or three strokes to bring the batter together. Stop when it’s mixed. Take an ice-cream scoop and put one scoop each in the muffin liners. Then press rest of the Blueberries on top of each muffin and finally add in the topping that’s resting in your fridge. Just one teaspoon enough to cover the muffins. Let them bake at 180 degrees for 25 to 35 minutes. Or when the toothpick inserted comes out clean. Remove them immediately from the oven. So they remain soft. Dust them with powdered sugar and have them hot.

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