Blueberry muffins with streusel topping
Preppy Kitchen · ♥ 27K likes · 1.4M views · 8 min video
Read about blueberries in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 240 g all purpose flour
- 1 tsp salt
- 2 tsp baking powder
Whisk the flour, salt and baking powder together in a large bowl and set aside.
- ½ cup butter
Beat the room temperature butter smooth on low for a minute.
Softening butter, or using oil
- 150 g granulated sugar
- 2 whole egg
Add the granulated sugar and mix on medium a few seconds, then add the eggs one at a time.
Sugar, eggs and lemon zest
Mix on medium about two minutes until light and fluffy and a pale yellow.
- 8 oz blueberries
Toss the blueberries with a tablespoon of the dry mixture so they stay suspended in the batter.
Coating blueberries so they do not sink
- ¾ cup milk
Variation: a quarter cup each of milk, lemon juice and sour cream in place of the three quarter cup of milk, for a tangy muffin; or buttermilk in place of the milk.
Vanilla, milk and tangy swaps
Add the flour mixture in three additions alternating with the milk, mixing on low between and stopping before it is fully combined.
Scrape the bowl, mix in any streaks of flour, then gently fold in the blueberries.
Line the muffin tin with papers and divide the batter evenly for full muffins.
Filling the tin full
- ½ cup flour
- ½ cup sugar
- ¼ cup butter
- salt
For the streusel, mix half a cup of flour, half a cup of sugar and a quarter cup of butter with a pinch of salt; cold butter worked in or melted butter drizzled in both work.
Sugar or streusel topping
- sugar
Top half the muffins with sprinkled sugar and half with the streusel, and add a couple of blueberries on top.
Bake at 400 for 20 minutes until puffed and golden, with a ramekin half filled with water in the oven to keep them from drying out.