Ingredients
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1 cup (100g) see recipe for homemade Streusel topping Streusel Topping
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2 Large eggs
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1/2 cup (4oz 125ml) Buttermilk
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2 Tbsp (room temperature) Butter
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1 tsp Vanilla Extract
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1 1/2 cups (192g) (all-purpose) Flour
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3/4 cup (150g) Sugar
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1 1/2 tsp Baking Powder
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1/2 tsp Salt
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2 cups (200g) Blueberries
Directions
Steps
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1
Done
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Preheat oven to 350°F / 180°C. |
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2
Done
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Make the Streusel Crumble ToppingMake the basic Streusel crumble topping and set aside. See recipe here - it takes under 5 min. |
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3
Done
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Make the Muffin BatterIn a mixing bowl (or you could also just use a food processor on low - I did and it worked great), mix the eggs, buttermilk, vanilla, sugar, and salt. Add baking power and mix it in, then add the flour gradually. Mix in the butter. |
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4
Done
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Assemble the MuffinsLine your cupcake sheet or muffin pan, or coat with cooking spray or butter. Add a spoonful of batter to each one, then a layer of blueberries, and repeat with batter, then more blueberries. Generously cover each blueberry muffin with the Streusel crumble topping. Bake on the bottom rack for approx. 22-26 minutes. For jumbo muffin pans, you'll need anywhere from 30-40 minutes. Do the toothpick test or just use your finger - if they spring back - they are ready to eat. |
