The Redneck Princess

Munchie Mondays ~ Blueberry Streusel Muffins

Munchie Mondays ~ Blueberry Streusel Muffins

Munchie Mondays ~ Blueberry Streusel Muffins

Well it is once again blueberry season, and I am lucky this year, I have tons of blueberries!! So I am on the lookout for muffin recipes…

This one wins…

Blueberry Streusel Muffins

 

Streusel Topping

3 T white sugar
3 T brown sugar
1/3 cup flour
5 T melted butter

Set this mixture aside.

Adjust oven rack to middle position and heat oven to 375 degrees.

Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water, and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half. This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.

Muffins

1 cup fresh blueberries, picked over
1 1/8 cups sugar
1 tablespoon water
2 1/4 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon table salt
2 large eggs
4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract

Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.)

Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar or streusel evenly over muffins.

Bake until muffin tops are golden and just firm, 20 to 25 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

They are totally delicious!!!

hApPy MoNDay fOlkS…

8 thoughts on “Munchie Mondays ~ Blueberry Streusel Muffins

  1. Althea Young

    Any good alternative for melted butter? My mom is allergic to that, so I was thinking if there’s something good that can replace butter.

  2. Richard Wiseman

    Hope you don’t mind that I printed the recipe and gave it to my wife,she doesn’t like computers, but she bakes a mean muffin and the blueberries are in off the allotment;good timing from you I’d say!

Leave a Reply