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