Blueberry Streusel Muffins Recipe

| July 7, 2006 | 0 Comments

A good blueberry muffin melts in your mouth. It’s not so sweet that it leaves your teeth craving a good Crest fix, nor is it so dense that you grab for any beverage available to help wash it down. The inside should be as delectable as the muffin top and it should be littered with blueberries in every bite.

What can I say? I have lofty expectations. This extends to everything in my life, from myself to my career to my family. I expect things to meet my perfect ideal and when they don’t it’s devastating. Fortunately, I rarely allow that to happen.

Back to the muffin, I’m hard pressed to locate a bakery or manufacturer who still adheres to these standards in my area. The manufacturers seem to have all bought into the idea that muffins need to be sweetened like a cupcake and dense like a scone. Bakeries around here seem to lose site of the light and fluffy texture that characterizes a good muffin. Muffins are often too large for the portion conscious eater as well.

So I did what I do best: found a recipe that meets my expectations. Hell, I would go so far as to say it exceeds my expectations. It’s from an old standard in my cucina bella, Betty Crocker’s Cookbook. Certainly, not every recipe in the book is top notch. In fact, there are times when I curse myself for still holding onto it as a staple. But for classic recipes like this, it’s golden.

Blueberry Streusel Muffins
yields 12 muffins – adapted from Betty Crocker’s Cookbook

1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp – 1/2 tsp ground cinnamon
2 tbsp butter, firm

3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh blueberries, rinsed and drained

Preheat oven to 400 degrees and line 12 muffin cups with paper liners.

In a small bowl, prepare the streusel topping by combining the flour, brown sugar and cinnamon. Next, use two knives crisscrossing to cut the butter into the dry mixture. Continue combining until mixture is crumbly. Set bowl aside.

In a large bowl, prepare the muffin batter by whisking together the milk, oil and egg. Stir in flour, sugar, baking powder and salt. Batter should be moistened and will still be lumpy, but it’s supposed to be.

Stir in blueberries.

Use a tablespoon to drop batter into the 12 lined muffin cups, dividing equally. Top with about 1 tbsp of the streusel topping each.

Place the pan into the preheated oven and cook for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and transfer to a wire cooling rack immediately.

Category: Bread, Breakfasts, muffins

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

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