Blueberry Streusel Muffins
Recipe: #27045
July 31, 2017
Categories: Blueberry, Brunch, Oven Bake, Vegetarian, Flour, Muffins, Kosher Dairy, more
"These are wonderful and light. They almost have a cake like flavor."
Ingredients
Nutritional
- Serving Size: 1 (116.5 g)
- Calories 304.9
- Total Fat - 11.5 g
- Saturated Fat - 6.8 g
- Cholesterol - 62.4 mg
- Sodium - 224.7 mg
- Total Carbohydrate - 45.5 g
- Dietary Fiber - 1.5 g
- Sugars - 20.3 g
- Protein - 5.3 g
- Calcium - 122.8 mg
- Iron - 0.7 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F
Step 2
Line muffin pans with paper liners or spray with a vegetable spray.
Step 3
In a small measuring cup mix together the milk, eggs, and vanilla extract. Set aside.
Step 4
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Step 5
Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
Step 6
Remove 1 cup of the mixture and place in a small bowl to make a streusel topping later.
Step 7
Gently fold in the blueberries and lemon zest.
Step 8
Add the milk and egg mixture to the flour mixture. Stir until just combined.
Step 9
Fill each muffin cup about two-thirds full with the batter.
Step 10
For streusel topping: Melt the remaining 2 tablespoons butter and drizzle over the reserved 1 cup of streusel topping.
Step 11
Mix together with a fork until it is crumbly and looks like coarse meal.
Step 12
Sprinkle a couple of teaspoons of the streusel over the top of each muffin.
Step 13
Place in the oven and bake until very lightly browned and firm to the touch and a toothpick inserted in the center comes out clean, about 18 - 20 minutes.
Step 14
Place on a wire rack to cool.
Tips
No special items needed.