March 24, 2011

Blueberry Streusel Muffins

Blueberry Streusel Muffins

I had a friend over and needed to whip up something sweet, in a hurry, and this recipe from Our Best Bites had been sitting in my “snacks” favorite folder for quite some time – perfect excuse to get them made!


  • 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.

  1. Combine flour, baking powder, salt, sugar, and citrus peel in a large bowl . Make a well in the center of the mixture.
  2. In a small bowl, whisk together the egg, buttermilk, and oil.  Add to the dry ingredients, stirring just until moistened.
  3. In another small bowl, combine the remaining flour and sugar 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.

For streusel topping:

  1. Combine the topping ingredients.
  2. Cut in the butter until the mixture is crumbly.
  3. 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.
  4. Remove from oven and transfer to a cooling rack.

Makes 12 muffins.

1 comment:

Tami said...

These are my favorite muffins. This recipe looks quick and easy to make. Thanks for sharing it!