đ§ Recipe: Classic Blueberry Streusel Muffins
Description
This recipe focuses on the âMuffin Methodââmixing wet and dry ingredients separately to ensure a tender crumb. The streusel topping adds a sophisticated texture, while the high initial baking temperature ensures those iconic tall, domed tops.
Prep time: 15 minutes
Bake time: 20â25 minutes
Servings: 12 large muffins
Ingredients
Category Ingredients
The Streusel 1/2 cup flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, 3 tbsp cold salted butter (cubed)
The Dry Mix 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt
The Wet Mix 1/2 cup melted butter (cooled), 2 large eggs, 1/2 cup whole milk, 1/4 cup sour cream (or Greek yogurt), 1 tsp vanilla extract
The Fruit 1.5 cups fresh or frozen blueberries (donât thaw if frozen)
Instructions
Prep: Preheat oven to 220°C (425°F). Grease a 12-cup muffin tin or line with paper liners.
Make Streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture looks like coarse crumbs. Set aside.
Mix Dry & Wet: In a large bowl, whisk the dry ingredients. In a separate bowl, whisk the melted butter, eggs, milk, sour cream, and vanilla.
Combine: Gently fold the wet ingredients into the dry. Stop just before the flour disappears. Gently fold in the blueberries. Do not overmix!
Fill & Top: Scoop batter into the tins, filling them almost to the brim. Generously sprinkle the streusel over each muffin.
Bake: Bake at 220°C for 5 minutes, then (without opening the oven) reduce heat to 180°C (350°F) and bake for another 15â18 minutes.
Cool: Let them sit in the pan for 5 minutes before moving to a wire rack.
Notes & Tips for Success
The Temperature Trick: Starting at 220°C causes the steam to lift the batter rapidly, creating that âbakery dome.â
Prevent Bleeding: If using frozen berries, toss them in a teaspoon of flour before adding to the batter to prevent the juice from turning the whole muffin purple.
Room Temp Matters: Ensure your eggs and milk arenât fridge-cold so the melted butter doesnât re-solidify into chunks.
Nutritional Info (Per Muffin)
Calories: 285 kcal
Carbohydrates: 38g
Protein: 4g
Fat: 13g
Fiber: 2g
Sugar: 18g
Health Benefits
Antioxidants: Blueberries are âbrain food,â packed with anthocyanins that help fight oxidative stress.
Energy: A balanced mix of fats and carbohydrates provides a sustained energy boost compared to processed snacks.
Probiotics: Using Greek yogurt or sour cream adds a touch of protein and acidity that helps with digestion and crumb texture.
Q&A
Q: Can I use whole wheat flour?
A: Yes, but replace only 50% of the all-purpose flour to keep them from becoming too dense.
Q: My muffins are dry. What happened?
A: You likely overbaked them or overmixed the batter. Mix only until the flour streaks disappearâlumps are actually a good thing in muffin batter!
Q: How do I store these?
A: Keep them in an airtight container at room temperature for 2 days, or freeze them for up to 3 months. To regain the crunch, reheat them in a toaster oven.