Is it possible for a muffin be life-changing? I suppose if you’re really hungry, it could.
Therefore, the answer is yes.
This recipe has earned the distinction of being my new favorite way to make muffins. I loved every single thing about them – from the texture of the muffins themselves, to the correct amount of crumb topping, and all the juicy berries in between. Even better is the fact that there are still several of them safely stashed in the freezer, which I’m sure will meet their demise this weekend. If I can hold out that long……
Blueberry Streusel Muffins – adapted from Food52
- 1 3/4 cups flour ( I used 1 1/2 cups white flour, and 1/4 cup whole wheat)
- 1 tbs. baking powder
- 1 egg
- 1/2 cup dark brown sugar
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 1/2 cup fresh or frozen blueberries
For the streusel::
- 1/4 teaspoon cinnamon
- 1/4 cup flour
- 2 tbs. packed dark brown sugar
- 2 tbs. melted butter
Preheat the oven to 400° F.
In a medium bowl, whisk together the flour and baking powder. In a separate large bowl, mix together the egg, brown sugar, yogurt, vegetable oil and milk.
Add the dry ingredients to the wet ingredients, mixing gently to combine.
Fold in the blueberries with a gentle hand.
Make the streusel: Combine the cinnamon, flour, and brown sugar in a small bowl. Add the melted butter and mix to form clumps.
Spoon the batter into muffin cups or a greased muffin pan. Top with the streusel.
Bake for about 20 minutes (start checking at 15 minutes) and remove when muffins are golden brown and the berries are bubbling with juice. Let cool.