Mile-high Blueberry Muffins with Streusel Topping
A light velvety Blueberry muffin with a buttery crumb topping
- Yield: 8 1x
Ingredients
Scale
For the Muffins
- 2 cups all-purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ¾ cup sugar
- 1 cup plain yogurt
- ½ cup butter
- 1 tsp vanilla extract
- 1 ½ cups blueberries- fresh or frozen (thawed)
For the Streusel Topping
- ½ cup all-purpose flour
- 1 tsp cinnamon
- ½ cup brown sugar
- 4 tbsp softened butter
- Optional: crushed praline (nougat) topping
Instructions
- Pre-heat oven to 200 C (400 F) and line a muffin pan with muffin wrappers (patty pans). Alternatively, you can choose not to use the wrappers and instead butter the insides of the muffin tins to prevent sticking.
- To make the streusel crumb topping, combine the flour, cinnamon, brown sugar. Add the softened butter and rub the mixture between the palms of your hands until it becomes crumbly. Set aside.
- To make the muffins, stir together the flour, baking powder and salt. In a separate bowl, cream together the butter and sugar with an electric mixer until the smooth. Continue to beat in the eggs, yogurt, and vanilla extract. Gently fold in the wet ingredients into the dry ingredients until blended. Now fold in the 1 ½ cups of blueberries (being careful not to over-mix the ingredients).
- Spoon the batter into the prepared muffin tins, filling the batter all the way to the top of each tin.
- Sprinkle the streusel topping generously on top of each muffin. For an added for optional ‘crunch’, sprinkle a little crushed praline (nougat) on top of each muffin (see my previous post on how to make crushed nougat).
- Place the muffins in the oven and immediately reduce to 185 C (375 F). Bake about 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for several minutes and serve.