Featured Muffins

Blueberry Streusel Muffins

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Blueberry muffins itself are already so yummilious. Top it with crunchy streusel bits, irresistible. To me and my whole family at least. I love how the blueberries burst into this sweet gooey goodness as it bakes. Oh my, my tummy just gave a loud growl as I visualise the oozy berry surprise nestled in a warm, moist, and fluffy muffin. With the streusel topping forming the outer crust of the muffin, each bite gives 3 different texture and 3 different flavours marrying into one delicious muffin.

Blueberry strusel muffins 2

Whenever I make muffins for the family, it wouldn’t last very long before they are all gone. However, blueberry muffins seems to go the fastest. Well, I am guilty of having one too many as I’m a lover of blueberry muffins. Especially when they are warm and fresh out of the oven. I have problem waiting for them to cool before biting into one. My reason is that I need to test taste my bake goods right? I call it quality assurance. 😛

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Blueberry Streusel Muffins
Serves 12
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Blueberry Muffins
  1. 2-1/2 cup (320g) plain flour
  2. 1-1/2 tsp baking powder
  3. 1/2 tsp baking soda
  4. 3/4 cup castor sugar
  5. 1/4 tsp salt
  6. 2 large eggs (Grade AA, 65g)
  7. 1 cup (250ml) buttermilk
  8. 1 cup (125ml) vegetable oil
  9. 1-1/2 cups (150g) blueberries
  10. 1 tsp vanilla extract
Streusel topping
  1. 1/4 tsp cinnamon powder
  2. 1/4 cup (32g) plain flour
  3. 2 tbsp (25g) brown sugar
  4. 2 tbsp (30g) melted butter
Instructions
  1. Preheat oven to 200C.
  2. Mix all the ingredients for streusel together in a bowl with a fork until you get moist clumps.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
  4. In a measuring cup mix together oil, vanilla, buttermilk, and eggs.
  5. Pour wet ingredients into dry ingredients and mix to just about combine and still lumpy.
  6. Then fold in blueberries.
  7. Do not over mix!
  8. Fill muffin cups to 3/4 full, and crumble streusel toppings on top of muffins.
  9. Bake for 20-25 minutes or until skewer comes out clean.
  10. Allow to cool completely before storing.
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
Blueberry strusel muffins 3

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6 Comments

  • Reply
    Marie
    21 November, 2015 at 8:59 pm

    Hi,for the Streusel, what kind of flour to use? And is it we just combine all ingredients till mix?

    • Reply
      Sharon Lam
      21 November, 2015 at 9:23 pm

      Hi Marie, for the streusel use plain/all purpose flour. And yes, just mix ingredients listed for streusel in a bowl.

  • Reply
    Denise
    2 December, 2015 at 7:32 pm

    Hi…would like to know what can I substantite buttermilk?

    • Reply
      Sharon Lam
      2 December, 2015 at 10:05 pm

      Hi Denise, you can make you own buttermilk with milk and lemon juice or vinegar. 1 Cup of milk + 1 tbsp of lemon juice or vinegar. Add together, give it a stir, and allow to sit at room temperature for 5-10 minutes until it curdles.

  • Reply
    Maria Alma
    12 September, 2016 at 8:42 pm

    Tried your recipe and it’s perfect. It’s not too sweet! Thanks for sharing!

    • Reply
      Sharon Lam
      12 September, 2016 at 8:51 pm

      Thanks for trying out the recipe. Glad you liked it! 🙂

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