Thursday, November 10, 2011

Blueberry Struesel Muffins (AKA, Best Blueberry Muffins Ever!)

Prep time: Medium (for muffins—still not that hard)
Source: Adapted from

Words cannot describe how amazing these muffins are! Everyone I have made them for has begged for the recipe. They are seriously delicious! I also have found that you can replace at least 3/4 cup of the white flour with wheat flour without changing the flavor or texture much. Since I don't usually have buttermilk on hand, I substitute it. My favorite combination has been using half regular milk and half plain yogurt—this combo makes the muffins SO incredibly tender and fluffy! I've also used soured milk (just under 3/4 cups milk with about a teaspoon of vinegar, allowed to stand for about 5 minutes) and that worked just fine. Also, I've adapted the original recipe so that it only uses 2 bowls instead of 1.

1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 3/4 c. all-purpose flour
1/2 c. sugar
2 3/4 tsp. baking powder
3/4 tsp. table salt
2 tsp. grated orange or lemon peel (optional—I'm sure it's amazing but I usually don't have it, so I leave it out; sometimes I add a splash of lemon juice instead)
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. softened (not melted) butter

Preheat oven to 400 degrees. Spray muffin tin with nonstick cooking spray. In medium mixing bowl, combine egg, buttermilk, and oil and beat with a fork or whisk until thoroughly combined. Gently scoop flour, sugar, baking powder, zest, and salt into the bowl so that they lie on top of the wet ingredients. With your fork, gently whisk dry ingredients together; when they are somewhat combined, go ahead and mix everything (wet and dry) in the bowl together until just combined. In smaller bowl, mix 1 T each flour and sugar. Add in blueberries and stir together until blueberries are coated with flour mixture. (This helps keep your blueberries from turning the whole batter purple!) Fold blueberries into batter. Spoon batter into prepared muffin tin.

 In the same bowl that the blueberries were just in, add sugar, flour, and cinnamon for streusel topping. Cut in softened butter with a fork until topping is moist but crumbly. Sprinkle streusel over muffins (about 1/2-1 t. each). Bake at 400 for 18 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool on a cooling rack still in the pan for about 5 minutes, then transfer to the cooling rack by itself. (If you can resist eating one immediately out of the oven!) Enjoy!


  1. Now, if I can just keep my streusel from melting all over the place! I haven't had good luck with it in my last 2 recipes!

  2. The trick is not to melt the butter when you do it. You want to cut in cold-ish or softened butter, like a pastry, so that it's crumbly. Some recipes actually call for melted butter but I HATE that - the streusel on top ends up being rock-hard after you bake it! So I always do it the crumb way, and love it.

  3. hey--have you tried stirring your berries in with some flour first, so they all don't sink? Supposed to work with chocolate chips as well...

  4. You obviously didn't read the recipe well enough! You stir it in with flour and sugar. Not only do they not sink (though the muffin in the pic is not a good example of that, lol) but it keeps the mix from turning purple from the juice.