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Best Blueberry Muffins with Streusel Top




Source of Recipe


Kimberlyn at Mimi's


List of Ingredients




Best Blueberry Muffins w/ Streusel Topping
Source of Recipe - Skip at cookskorner.com

STREUSEL TOPPING:
3 Tbs (1.33 oz) granulated sugar
3 Tbs (1.33 oz) dark brown sugar
Pinch table salt
5 Tbs unsalted butter, melted and still warm
½ cup plus 3 Tbs (3.5 oz) unbleached all purpose flour

MUFFINS:
2 cups (10 oz) fresh blueberries, picked over
1 1/8 cups (8 oz) plus 1 tsp sugar
1 ¼ cups (6 ¼ oz) unbleached all purpose flour
1 ¼ cups (5 oz) cake flour, sifted
2 tsp baking powder
1 tsp table salt
Zest from one lemon
2 large eggs
4 Tbs unsalted butter, melted and cooled slightly
4 Tbs vegetable oil
¾ cup buttermilk
1 ½ tsps vanilla extract



Recipe





STREUSEL:
Mix the sugars, salt and butter in a bowl.
Add the flour and mix well.
Set aside and cool to room temperature - 10 - 15 minutes.

MUFFINS:
Preheat the oven to 425 degrees.
Put the rack in the upper-middle of the oven.
Spray a muffin pan with cooking spray.
Put 1 c. blueberries and 1 t. sugar in a small saucepan and bring to a boil over medium heat.
Mash the berries and stir until they have turned into a thick mixture and have reduced to about 1/4 c.
This should take about 6 minutes.
Remove from heat and cool about 15 minutes.
Mix flours, baking powder and salt in a large bowl.
Mix 1 1/8 c. sugar, lemon zest and eggs in a bowl until thick.
Slowly whisk in the butter and oil.
Whisk in the buttermilk and vanilla.
Fold the egg mixture and uncooked blueberries into the flour mixture until just moistened - DO NOT OVERMIX!
Half fill each cup of the muffin tin with half the batter. Put a teaspoon of the cooked berries on top the batter in each cup.
Top with the remaining batter.
Swirl the cooked berries in gently with a butter knife. Sprinkle the streusel mixture on top of each muffin.
Bake about 20 minutes, until golden.
Cool in pan for 10 minutes and gently remove from pan and cool on rack.
Serve warm.

Makes 12