Spring has finally arrived, and it’s the perfect time of year to sit outside on the porch in the morning, enjoying a cup of coffee and one of these fabulous blueberry streusel muffins. Grab a few quiet moments of solitude and treat yourself – it’s worth it. This recipe is one you'll enjoy making for years to come.
Enjoy the spring, and bon appétit!
Blueberry Streusel Muffins
- 2 tablespoons butter, melted
- 3 tablespoons white sugar
- 3 tablespoons light brown sugar
- 1/3 cup flour
- 1 cup fresh blueberries (or frozen, thawed)
- 1 ½ cups sugar
- 2 ½ cups flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- ¼ cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons vanilla
Preheat oven to 425 degrees.
Mix sugars, flour and melted butter with fork until crumbly, set aside.
In a medium bowl, mix together flour, baking powder and salt.
In a mixer, use whisk attachment to mix sugar and eggs. Continue until completely mixed.
Slowly add in the butter and oil until combined. Followed by buttermilk and vanilla.
Remove bowl from mixer and fold in the flour mixture and blueberries. Do not over mix (it’s ok if it’s a little lumpy).
Fill a muffin tin lined with muffin cups (12 muffins) to the top.
Now, crumble the streusel topping on each muffin.
Bake for 17-20 minutes or until the tops are golden brown and toothpick comes out clean.
Cool muffins for about 5 minutes, then transfer to cooling rack to continue to cool before serving.
Amy Poore is a new mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at www.pooreamy.com