double blueberry struesel muffins

Usually I try to make healthy muffins, as a good breakfast or snack to take to work...these don't quite fit that description, but they were delicious.  The muffins were rich and moist with a pretty swirl of blueberry and a crunchy, sweet streusel topping.  They were a great weekend treat, and I also enjoyed a few as dessert.  These muffins would be perfect if you were having people over for brunch or tea.  This recipe is a little extra work, but it was worth it.   

Double Blueberry Streusel Muffins

  • 2 cups blueberries
  • 1 cup sugar plus one teaspoon
  • 2 1/2 cups flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 4 tbsp butter, melted and cooled slightly
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 1/2 tsp vanilla
  • 3 tbsp sugar
  • 3 tbsp brown sugar
  • pinch of salt
  • 1/2 cup plus 3 tbsp flour
  • 5 tbsp butter, melted then slightly cooled

First make the blueberry sauce.  Combine one cup of the blueberries and one teaspoon of sugar together in a small saucepan over medium heat.  Mash the berries with the spoon and cook, stirring frequently until the mixture is reduced to about 1/3 cup.  Remove the sauce from the heat and allow the mixture to cool while you prepare the muffin batter.

Prepare the streusel topping next: In a small bowl mix the sugar, brown sugar, salt and flour together.  Pour the butter over top and stir together with a fork.  There should be some larger pieces and some small crumbles.  

Preheat the oven to 425 F.  Whisk the flour, baking powder and salt together in a large bowl.  Whisk the sugar together with the eggs in a separate bowl.  Next, whisk in the melted butter and oil until combined.  Finally, whisk in the buttermilk and vanilla and stir until the liquid ingredients are fully combined.

Add the remaining one cup of blueberries to the dry ingredients, pour the liquid ingredients into the bowl as well then gently fold the ingredients together until just moistened (don't overmix!)  The batter will be a bit lumpy with some spots of flour.  Use a measuring cup or a scoop divide the batter into 12 muffin cups.  Spoon about one teaspoon of the blueberry sauce onto the top of each muffin.  Swirl the sauce into the muffin with a chopstick using a figure-eight type pattern.  Divide the streusel topping between the muffins.

Bake at 425 F for about 18 minutes.  Allow the muffins to cool for a bit before removing them from the pan.  These were delicious hot out of the oven and kept well for a few days in a lightly covered container.

Recipe adapted from More Best Recipes by America's Test Kitchen.