Big Blueberry Streusel Muffins
The one blueberry muffin recipe you need — oversized, tender buttermilk muffins loaded with blueberries and topped with brown sugar and oat crumble.
Equipment
Ingredients
Crumble Topping:
- 5 tablespoons unsalted butter melted
- ¾ cup (90 g) all-purpose flour
- ½ cup (125 g) light brown sugar
- ¼ cup (20 g) rolled oats regular or quick
- ¼ teaspoon fine sea salt
Muffins:
- 2 cups (280 g) all-purpose flour
- ½ cup (120 g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- Grated zest of 1 lemon
- 1 egg lightly beaten
- ¼ cup (60 ml) neutral vegetable oil such as canola
- 2 tablespoons unsalted butter melted
- 1 cup (250 ml) buttermilk
- 2 ¼ cups (400 g) blueberries fresh or frozen
Instructions
- Preheat oven to 400 (200 C) degrees with the rack positioned in the center. Oil a 6-cup muffin tin and line with muffin liners or tulip-shaped parchment liners.
Mix the streusel
- Put the butter, flour, brown sugar, oats and salt in a bowl until it forms large, moist crumbs. Set aside.
Mix and bake the muffins
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. Make a well in the center and stir in the egg, oil, butter and buttermilk. Stir just until the flour is incorporated, then fold in 1 cup of the blueberries.
- Spoon the batter into the muffin cups ¾ full. Top with the remaining blueberries and the crumble topping.
- Bake 25-30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center of the muffins comes out with a few moist crumbs.
Notes
- You can use fresh or frozen blueberries (no need to thaw).
- Instead of 6 jumbo-size muffins, this recipe will also make a dozen standard muffins (check the baking time at about 20 minutes).
- I like to use these tulip-shaped parchment paper liners to line my pan — they look pretty for serving, but also help keep the muffins in good shape. However, any liner will work. Just be sure to oil the pan well on the inside and on top so the muffins don't stick.
Nutrition
Calories: 540kcalCarbohydrates: 91gProtein: 9gFat: 16gSodium: 605mgFiber: 3gSugar: 42g
