Streusel Topped Blueberry Muffins by Michelle Diggs - Musely
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Streusel Topped Blueberry Muffins

posted in Food & Drink > Recipes
06/13/2014
  • 1 3/4 c. all-purpose flour
    2 3/4 tsp. baking powder
    3/4 tsp. table salt
    1/2 c. sugar
    2 tsp. grated orange or lemon peel
    1 large egg
    3/4 c. buttermilk
    1/3 c. canola oil
    1 c. fresh or frozen blueberries
    1 Tbsp. flour
    1 Tbsp. sugar

    Streusel Topping
    1/4 c. sugar
    2 1/2 Tbsp. flour
    1/2 tsp. cinnamon
    1 1/2 Tbsp. butter

  • Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

    In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

  • To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

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