In the kitchen with Elisa
Blueberry Muffins with Streusel
Super soft and fluffy muffins packed with juicy blueberries
Yay or Nay for Blueberries? If you said Yay, then read further :) If you said Nay, I'm sorry but these beauties are all about blueberries :)​
​
I ​am a big fan of blueberry anything, whether it's a cake, a cheesecake, muffins or just fresh blueberries. I love love looove them in any form :) One of the reasons I do love them so much is that you can get them any time of the year, either fresh or frozen, and both are great for all kinds of baked goods.
​
To be honest I don't remember what it was, but for some reason I had a lot of fresh blueberries sitting in the fridge and I realized there is no chance I can eat them all before they go bad. That's when I decided to test a recipe that I had planned some time ago already, for blueberry muffins with a crunchy streusel (crumble in German) topping. I wanted to make a blueberry muffin that would be bursting with those blueberries, would be super soft and moist, and would have that sweet and crunchy streusel on top. And I did it, it is absolutely amazing! :) Obviously, that was not from the first go, but after some adjustments I got the recipe perfected and so now I am super happy to share it with you :)
​
If you ​have never made blueberry muffins before and need a bit more than just the recipe, I have a "How to Make Blueberry Muffins" step-by-step video linked below. But also I would like to assure you that this blueberry muffins recipe is a really easy and quick to make recipe and even if you have never baked before, you shouldn't worry :)
​
So what are you waiting for? :) Grabe the recipe below and get baking :) And hey, if you get a minute, please share your thoughts on these blueberry muffins with me in the comments below, when you try out this recipe.​
​
Happy Baking Lovelies!
Step by Step Video
RECIPE
Blueberry Muffins with Streusel
Super soft and fluffy muffins packed with juicy blueberries
​
​INGREDIENTS
(makes 12 muffins)
​
-
85g (6tbsp) soft butter
-
170g (¾ cup) sugar
-
2 medium eggs
-
210g (1 ½ cup) all purpose flour
-
1 ½ tsp baking powder
-
100ml (3/8 cup) kefir or buttermilk
-
1tsp vanilla paste/extract
​
-
about 300g (about 3 cups) fresh blueberries
-
1tsp corn starch
-
25g (2 tbsp) cold butter
-
25g (2 tbsp) sugar
-
35g (6 tbsp) all purpose flour
​
​
DIRECTIONS
​
-
Beat the soft butter and sugar with a hand mixer or a standing mixer until pale and creamy, for about 3-5 minutes.
-
Add eggs one at a time and beat for about half a minute after each addition.
-
Sift flour and baking powder in a separate bowl. Combine kefir/buttermilk and vanilla extract.
-
Turn the mixer to low. Add one third of the dry ingredients into the eggs and butter and beat shortly. Add half of the kefir/buttermilk and beat again shortly. Repeat until you have added everything.
-
Line a muffin tray with 12 paper muffin/cupcake cases. In a small bowl cover the blueberries with the corn starch.
-
Spoon about one tablespoon of the batter into the muffin cases. Add 3 to 4 blueberries on top, cover with another tablespoon of batter and add another 3 to 4 blueberries on top.
-
To make the streusel in a small bowl mix the butter with the sugar and the flour just until you get a crumbly texture. Add about 1-2 teaspoons of the crumble topping on top of each muffin.
-
Bake the muffins in 180°C (355°F) bottom top heat at the middle shelf of the oven for about 30-35 minutes or until golden. Remove from the oven, allow to cool for about 10 minutes and then remove to a cooling rack to cool completely.
